
Class JIQLLSi- 

Book, "Bd^ 
Copight]»l° 



COPyRIGHT DEPosrr 



WHAT TO DO 



AND 



HOW TO DO IT i^ 



A HOME MANUAL 



TREATING OF 

THE HOME AND ITS INTERESTS, THE CULINARY ART, HEALTH 
AND ITS REQUIREMENTS, THE FARM AND ITS ACTIV- 
ITIES, THINGS WORTH REMEMBERING, 
MISCELLANEOUS INFORMATION 

ETC., ETC., ETC. 



COMPILED BY 



JOSEPH P. BUSHNELL 

Fl 

Compiler of "Every-Day Wants Supplied," 

Bushnell's " Business and Household Manual," and 

" The Home and Farm Manual" 



Price, "Two Dollars 



CHICAGO, ILLINOIS 

HOME MANUAL PUBLISHING CO., Publishers 

1909 

THE LAKESIDE PRESS, PRINTERS 
CHICAGO, ILL. 



Copyright, iqog 

BY 

HOME MANUAL PUBLISHING CO. 



WHAT TO DO AND HOW TO DO IT 



A 






^!r .^ mi'. 



LIBRARY of CONGRESS 
Two CoDies Received 

APR 2 ia03 

. CopvngMt tntry 
CLASS a_ )*Hc No. 



PREFACE 



There is to-day an increasingly intelligent body of citizens who tliink, who 
want good living conditions, and who give and require careful and practical 
thought for the daily problems. The compiler has long felt with increasing 
emphasis that the home is the place above all others, both where varied, 
practical and reliable information is in great demand, and where such infor- 
mation may do the most extensive good in promoting the well-being and 
happiness of the people. It is his hope that the publication of "What to Do" 
will help to meet the multiplying and exacting demands of modern life for 
accurate and reliable information about the daily duties and emergencies in 
our homes and on our farms. 

Many changes in the requirements and conditions of public information 
have taken place in recent years. The reading public to-da}^ is much more 
intelligent and discriminating than it was a score of years ago. Great advance 
has been made in the means of information. And with this increase of public 
intelligence have come also man}- new and complicated conditions of life, 
demanding greater condensation of knowledge and practical intelligence of 
judgment. 

These important facts have led the compiler to use great care in the selec- 
tion and preparation of matter for this work. It is intended to be an every- 
day hand-book of comprehensive, important and practical information, of 
public utility and of special service to the housewife and the farmer. Great 
and painstaking labor has been expended in the preparation of the work. 
The compiler has received assistance, by valuable suggestions and contribu- 
tions, from many persons eminent in the varied lines of thought and work 
represented, and for this assistance he desires to express his sincere thanks. 

It is the hope of the compiler that the work may be found of large and 
lasting usefulness in every well-regulated household and to every farmer ali^•e 
to the best interests of the farm in all its \-aried activities. 

THE COMPILER. 



WHAT TO DO AND HOW TO DO IT 



INTRODUCTION 



The object of the present publication is to place in the households of the 
land, in the most condensed and convenient form, a practical, every-day 
reference work containing such useful information as will be of special interest 
to all in the home and on the farm. The work is the result of much care and 
extensive research for many years, in selecting from the great mass of informa- 
tion the important matters of every-day usefulness, and is condensed into 
space the most convenient for reference, yet containing a sufficiency of detail 
to make it both interesting and profitable to the reader. Those into whose 
hands the book may come can feel assured that the varied information will 
be found of practical utility. Much pains has been taken to include only what 
is purely beneficial. 

The need of such a work the publishers believe is universal. Practical 
demands on people's time are steadily increasirlg. Emergencies are con- 
stantly arising that require concise and expert knowledge, reduced to imme- 
diately useful form for the common affairs of life. This knowledge, which the 
people must have, is supplied by the present work in systematic and con- 
venient form for ready reference and immediate use. The wide range of the 
subjects treated, the large number of daily needs considered and the accuracy 
and reliability of the instructions given, cause the book, wherever once used, 
to be permanently retained as an every-day reference manual in the home. 

The utility of the work is seen at a glance in a surve}^ of the different de- 
partments. The Home Department deals with every important interest of 
the home — from the building, finishing and furnishing of the house to the 
complete development of the home life — including the care and training of 
the children, ordering of the house-work, direction of help, management of 
the kitchen and laundry, cultivation of flowers and of art in the home, with 
exact instructions for every important preparation or method suggested. 

In the preparation of the Culinary Department no pains have been spared 
to secure the best possible collection of economical and reliable recipes. Every 
recipe has been tested and is stated in terms that are easily understood. In 
addition it is explained how to cook both for the sick and for the well, how 
to mix the materials proper!}', time the cooking, regulate the heat, make 
every \-ariety of preparation, from bread and roasts to jellies, preserves and 
confections, and how to adapt the meals to individual requirements so as to 
produce good health as well as excellent taste. 

The Health Department indicates in a clear and practical way what to do 
to maintain health, if sick how to regain health, the care of the sick in the 
home, the prevention of contagion, home treatment recommended by eminent 
physicians for common ailments, the value of hospitals and sanitariums, and 
the most speedy and successful methods of relief in accidents, emergencies 
and poisoning. 

5 



6 . WHAT TO DO AND HOW TO DO IT 



INTRODUCTION— Continued 



The Farm Department treats of home life on the farm and of the most 
important farm activities; agriculture, horticulture, gardening, stock-raising, 
dairying, poultry-raising and bee-keeping, with suggestions upon the most 
recent "and economical methods in all lines of farm work. Special attention 
is called to the suggestions on the care and treatment of domestic animals — 
the formulas being those most approved and used by leading veterinary 
surgeons. 

The Department of Things Worth Remembering is a useful compendium 
of practical business and legal rules, which appeal not only to the home-maker 
and the farmer, but also to the mechanic and the business man, and to every 
citizen interested in the country's prosperity. Such practical subjects of 
daily use are treated as the common rules of business, the forms of business 
organization, laws of contracts, naturalization laws, rules of order, rules of 
building, common weights and measures. United States land measurements, 
postal regulations and carefully prepared statistics of public interest with 
numerous valuable suggestions and contributions from eminent writers. 

The Miscellaneous Department is a series of valuable recipes, important 
to know in every home, and covering various methods of dealing with the 
practical daily problems of numerous phases of home and farm life. 

To make the book still more useful and interesting, special conveniences 
have been provided in the orderly arrangement, the full table of contents and 
the extensive subject index. The table of contents gives a complete list of all 
the articles on special topics in the various departments. The subject index 
contains, in a single classification, the headings of all subjects of importance 
treated in the work, arranged in alphabetical order for instant reference for 
every daily need in the home and on the farm. 

The large amount of time and money that has been used in preparing the 
book the publishers believe has been well expended; as it gives to the people 
a work of unique and lasting value for practical daily use in their homes. 
The work was first planned as a subscription book to be sold for $2.00, which 
would have been a low price for so valuable a book. But it has been de- 
cided to have it placed in all the homes of the country free, at as early a date 
as possible, through the newspapers. Some one of the newspapers in each 
county in each state will have, by arrangement with us, the right of dis- 
tributing the work. The publishers take pleasure in commending the work to 
the public, and especially to the housewives and the farmers, with the con- 
viction that it will materially help in fostering respect for whatever makes for 
health, happiness and prosperity. 

THE PUBLISHERS. 



WHAT TO DO AND HOW TO DO IT 



CONTENTS 



17 
17 
19 



THE HOME AND 

Pages 

ESTABLISHING THE HOME 17-23 

A Standard of LivJM 

Hints on Home Biding 

Home Decorations and Furnishings 
Sanitation of the House 21 

GOOD CHEER AND HOSPITALITY 23-27 

Make Home Pleasant 23 

Entertaining Guests 23 

What Constitutes Gentlemanly Man- 
ners 

A Few Don'ts 

A Rule of Three 

Common Points of Table Etiquette 

CARE OF THE CHILDREN 27-39 

Giving the Child the Right Start 27 

Special Rules for the Care of the Baby. 27 
Care of the Older Children 33 

WHAT A HOUSEWIFE SHOULD 

KNOW 39-65 

System in the Housework 30 

Keeping Accounts and Records 39 

Care of the Sewing Machine 41 

Care of Musical Instruments 41 

Table Setting and Serving' 41 

Sweeping and Cleaning 41 

How to Deal with Domestic Help 41 



ITS 

17 to 77 



INTERESTS 



House Cleaning , 43 

Uses of Salt 47 

Uses of Turpentine 47 

Uses of Kerosene 47 

Household Pests and How to Exter- 
minate Them 47 

Kitchen Suggestions 49 

Laundry Suggestions 55 

FLORICULTURE 65-75 

•How to Make a Flower Garden 65 

Some Good Plants for the Garden 67 

Hints on Rose Culture 71 

Roses for Beginners in Gardening 71 

Flower Enemies and How to Meet 

Them 71 

Good vines to use about the Home 73 

Well-known Perennials 73 

How to Raise Flowers In-Doors 73 

Window Boxes 73 

Floral Decorations 75 

DOMESTIC PETS 77 

The Canary 77 

The Mocking Bird 77 

The Parrot 77 

The Cat 77 

Gold Fish 77 



THE CULINARY 

Pages 79 to 161 



ART 



GENERAL RULES FOR COOKING. . 79-83 

Principles of Nutrition 79 

Proportions of Ingredients Si 

Table of Kitchen Weights and Meas- 
ures 81 

A Kitchen Time-Table for Cooking. ... Si 

GENERAL RECIPES IN COOKING.S3-155 

Bread 83 

Soups 89 

Salads 91 

Fish 95 

Meats 97 



Poultry 105 

Vegetables 1 09 

Eggs 115 

Cheese Recipes 117 

Pastry 117 

Puddings, Custards, etc 123 

Sauces for Puddings 127 

Beverages 127 

Cakes 131 

Icings and Fillings 137 

Ice Cream and Ices 139 

Canning and Preserving 141 

Confectionery 151 



WHAT TO DO AND HOW TO DO IT 



W 



CONTENTS 



COOKING FOR INVALroS 155-161 

General Principles 155 

Recipes 157 

Drinks for the Sick 161 



THE FIRELESS COOKER 161 

Construction of the Cooker 161 

Methods of Using the Fireless Cooker 161 

Time-Table for the Fireless Cooker. ... 161 



HEALTH AND ITS REQUIREMENTS 

Pages 163 to 287 



HOW TO KEEP WELL 163-183 

The Needlessness of Illness 163 

From a Health Standpoint It is a Mis- 
take 163 

The Influence of the Mind Over the 

Body 165 

Breathing and Fresh Air 165 

Dress and Temperature of the Body. . . 165 

Exercise and Recreation 167 

Out-Door Exercises 167 

In-Door Exercises 169 

Exercises for Special Requirements.. . . 169 

The Value of Public Playgrounds 171 

Sleep and Rest 171 

Bathing and Cleanliness 173 

How, What and When to Eat 175 

Suggestions on Meals 177 

Special Rules for Feeding Children .... 177 

Diet in Old Age 179 

Temperance and Health 179 

Marriage and Health 181 

How to Live Long 181 

HOME CARE OF THE SICK 183-191 

The Qualifications of a Good Nurse. ... 183 
The Sick Room, Furnishings and Man- 
agement 183 

General Rules of Good Nursing 185 

Bathing and Cleansing the Sick 187 

Special Sick- Room Methods 187 

Rules for Care of the Mother 189 

Poultices and Fomentations 191 

CONTAGIOUS DISEASES AND HOW 

TO DEAL WITH THEM 191-199 

Modes of Contagion 191 

Management of Contagion 193 

Disinfectants, Deodorants and Anti- 
septics 195 

SYMPTOMS OF COMMON DIS- 
EASES 199-201 

Symptoms of Contagious Diseases 199 

Symptoms of Diseases Not Contagious 201 



MEDICAL TREATMENTS FOR COM- 
MON DISEASES 201-241 

General Rules for Giving Medicines. ... 201 

The Medicine Chest 203 

Medical Recipes 203 

A Few Domestic Remedies 235 

ACCIDENTS AND EMERGENCIES 241-261 

GeneralJRules for Emergencies 241 

A Simple Emergency Outfit 241 

How to Apply Bandages 241 

Transportation of Wounded 243 

Dressing of Wounds 243 

Artificial Respiration 243 

Particular Emergencies 245 

Poisons and Antidotes 257 

Tests of Death 261 

LIQUOR AND NARCOTIC HABITS 263-269 

The Liquor Habit 263 

The Drunkard's Will 265 

The Drug Habit 265 

The Tobacco Habit 265 

The Hospital and Sanitarium 267 

HEALTH AND BEAUTY 269-287 



Principles of Beauty Culture . 
Bodily Development ........ 

Complexion and Skin 

Care of the Ears 

Care of the Eyes 

Care of the Feet 

Care of the Hair 

Care of the Hands 

Care of Teeth and Mouth . . . . 

Perfumes 

Powders and Creams 

The Charm of Voice 

Unconcious Influences 

Good Rules 



/ 

269 
269 
271 
277 

277 
279 

279 
2S1 

-'S3 
283 
285 
287 
287 
287 



12 



WHAT TO DO AND HOW TO DO IT 




CONTENTS- 



rj 



THE FARM AND ITS ACTIVITIES 

Pages 289 to 391 



FARM LIFE AND HOW TO IM- 
PROVE IT 289-297 

Problems of America's Farmers 289 

The Standard of Modem Farming 291 

County Cooperative Experiment Sta- 
tions 291 

Topics to Discuss at Farmer's Insti- 
tutes 293 

Hints on Farm Management 293 

Agricultural Papers and Bulletins 295 

Roads and Road Making 295 

Farm Transportation and Teaming. ... 297 

CARE OF THE SOIL 297-303 

Draining the Land 297 

How to Fertilize the Soil 299 

SEEDS AND HOW TOO SELECT 

THEM 303-305 

How to Test Seeds 303 

Table of Germination Standards 305 

HOW TO RAISE FIELD CROPS. .307-311 

Important Data as to Field Crops 307 

Methods of Cultivation of Typical 

Field Crops 309 

GRASSES, PASTURES AND FODDER 

CROPS 313-315 

Seed Mixtures for Pastures 313 

When to Cut Grass and Clover 313 

How to Manage Soiling Crops 313 

THE VEGETABLE GARDEN 315-323 

How to Plan the Garden 315 

Fertilizing the Garden 317 

Preparation of the Soil 317 

Sowing the Seed 317 

Hints on Garden Management 317 

Gardener's Planting Table 319 

Thinning, Transplanting and Cultivat- 
ing 319 

Hotbeds and Forcing Methods 319 

A Vegetable Forcing Calendar 321 

Garden Hints for Each Month 321 

The Vegetable Cellar 323 

HORTICULTURE 323-327 

The Location of the Orchard 323 

Distances Apart for Fruit Trees 325 

Pruning, Grafting and Budding 325 

Cultivation and Care of the Orchard. . 327 
Small Fruit Culture .• 327 



ENEMIES AND FRIENDS OF FARM 

CROPS 327-337 

Spraying Calendar 329 

Formulae for Spraying Mixtures 331 

A Cheap Orchard Spraying Outfit 331 

Special Treatments 331 

Special Cautions in Using Insecticides . 333 

Birds and Their Value to the Farmer. . 333 

Bee Culture 333 

Care of the Wood Lot 335 

STOCK RAISING 337-347 

Advantages of Stock Raising 337 

Selecting Stock 337 

Rules for Breeding Stock 337 

How to Feed Stock 337 

The Use of a Silo 339 

Rules for Constructing Stock Bams ... 339 
Rules for General Management of 

Stock 341 

Horses 341 

Cattle 343 

Swine 345 

Sheep 345 

Dogs 347 

DAIRYING 347-355 

New Methods in Dairying 347 

Advantages of Dairying. 347 

Points of a Good Dairy Cow 347 

Methods of Judging the Value of Dairy 

Cows 349 

Fifty Dairy Rules 349 

Practical Rations for Dairy Cows, ... 351 
Succession of Soiling Crops for Dairy 

Cows 353 

Butter-Making 353 

Cheese Made on the Farm 355 

POULTRY KEEPING 355-365 

Breeds and Choice of Stock 355 

General Management of Poultry 357 

Hatching and Brooding 359 

Periods of Inctibation 359 

How to Feed Poultry 359 

Food for Poultry 361 

Testing and Preserving Eggs 36^ 

Turkeys 363 

Ducks 363 

Geese 361; 

Pigeons 365 



14 A¥HAT TO bo AND HOW TO DO IT 



CONTENTS 



15 



HINTS ON MARKETING FARM PRO- 
DUCTS 365-367 



VETERINARY TREATMENTS. .. .369-391 

Chief Causes of Stock Diseases 369 

External Parasites 369 

Disinfection of Stables 369 

Internal Parasites 369 



Treatments for Stock Diseases and 

Accidents 3/1 

Veterinary Medicines and Their Uses. . 373 

Healing Preparations 375 

Horses •. 375 

Cattle 381 

Swine 383 

Sheep 383 

Dogs 385 

Poultry 389 



THINGS WORTH REMEMBERING 

Pages 393 to 439 



SOCIAL CONDITIONS IN THE 

UNITED STATES 393-397 

Wealth and Business Methods 393 

Politics and Public Order 395 

Home and Health 395 

Education and the Higher Life 395 

What to Do about Our Social Prob- 
lems 397 

POINTED PARAGRAPHS 397-403 

Which Are You ? 397 

Have You a Purpose? 399 

The Secret of Happiness in Marriage. . 399 

Rules for Killing a Church 401 

Great Truths 401 

Questions ■ 403 

BUSINESS LAWS AND PUBLIC PRAC- 
TICES 405-439 

Banks and How to Deal with Them.. . . 405 
Building and Construction 405 



Business Organization 411 

Contracts 413 

Farming Operations 415 

Legal Holidays 417 

The Law of Homesteads 419 

Pointers for Landlord and Tenant. ... 419 
Land Measurements in the United 

States 419 

Interest and Limitation Laws 421 

Naturalization Laws in the United 

States 421 

Ownership and Transfer 423 

ParUamentary Law at a Glance 427 

Patents, Copyrights and Trade-Marks . 427 

United States Postal Regulations 43 1 

Weights and Measures 433 

Wills, Legacies and Bequests 435 

Safe Rules for Business 437 

Points of Criminal Law 439 

Wedding Anniversaries 439 

Inventions and Discoveries 439 



MISCELLANEOUS INFORMATION 

Pages 441 to 475 

SUBJECT INDEX 

Pages 477 to 493 



IMPORTANT TO NEWSPAPER SUBSCRIBERS. 

The publishers take pleasure in offering "What to Do and How to Do It," to 
the people of the country through one leading newspaper in each county in each 
state, because they believe it will be found to be the most practical, reliable and use- 
ful reference work on home and farm affairs that has ever been offered. By our 
arrangement with your county newspaper, you get this valuable book free, and we 
feel sure you will find it useful in furnishing you the exact information you need daily 
in the home and on the farm. It should be observed that every important interest 
of home and farm life is carefully and concisely covered, with practical instructions 
for every emergency and every operation. You cannot afford to be without this 
book. Find out what paper in your county handles it, or write the publishers for in- 
formation. 



i6 WHAT TO DO AND HOW TO DO IT 



THE HOME AND ITS INTERESTS 



ESTABLISHING THE HOME 



A STANDARD OF LIVING 

A happy home is the natural desire of 
everyone. In it are fostered the finest 
things of life. The preservation of a 
strong, happy home life is the hope of 
the nation. But happiness in the home 
does not come by chance. It comes by 
intelligent planning and faithful work. 
Nothing is more disastrous anywhere in 
life than drifting and depending on luck. 
In beginning housekeeping, at the very 
outset, adopt a standard of living, wisely 
adapted to your circumstances. Whether 
the income be large or small, agree up- 
on a definite ideal as to what things are 
best worth while and how the income is 
to be spent. 

First of all, have a sane and healthy 
philosophy of life. Be optimistic. Be- 
lieve with Horace Fletcher that "What- 
ever should be, or ought to be, or is de- 
sirable to be, can be and may be." Not 
that whatever we can imagine to be de- 
sirable is desirable. Nor that the impos- 
sible is desirable: the probable chances 
are it is not. Learn to look for the 
bright side of things. Talk things up, 
not down. Success is a delicate plant, 
but it thrives on sunshine. 

In the second place, look to the econo- 
mies and comforts of life. Have nothing 
you cannot pay for. Choose a house or 
apartment which is sanitary, conveniently 
arranged, in a congenial neighborhood, 
and convenient to business. Live simply, 
and temperately. Let the furnishings be 
thoroughly useful, worth keeping, and 
free from superfluities. Make no un- 
necessary work for the housekeeper. 
Let the food in quantity, quality, cook- 
ing, and serving, satisfy both good taste 
and good health. Let the clothing be ap- 
propriate, but designed rather for health 
and use than for show. Provide abund- 
antly for good literature and good recrea- 
tion. — both outdoor, and indoor. Live 
energetically, but waste neither nerve- 
force, nor time, nor money. Regularly 
lay aside a definite part of the income 
for insurance and emergency: and devote 
a definite part to church and charity, cul- 
tivate fine art: live in the sunshine and 
strive earnestlj' to practice the golden 
rule. In the third place don't mistake 
the economic standard of living for the 
true standard. The former is constantly 
rising: and it is right that it should. But 



remember that "man's life consisteth not 
in the abundance of the things he pos- 
sesseth." You may have an excellent 
standard of living on a relatively small 
income. Adopt the true standard of a 
cheerful outlook and sensible habits, and 
then apply it with industrj-, courage, and 
love. In the fourth place, do not give up 
the standard as soon as you settle down to 
housekeeping. 

Married people would be much happier 
if both parties remembered that they 
married for worse as well as better; if 
men were as thoughtful for their wives 
as they were for their sweethearts; if 
both would remember that love covers all 
things, hopes all things, is proof against 
all things, and triumphs over all; if ex- 
penses were proportioned to receipts; 
if there were fewer "please, darlings" in 
public and more polite manners in pri- 
vate; if both would remember that "when 
they serve they rule" and that "when 
they give they have;" if women were as 
kind to their husbands after marriage as 
they were when those husbands were 
lovers; if the husband never forgot that 
a good wife is heaven's best gift to him, 
her industry his surest wealth, her lips 
his faithful counselor, and her prayers 
the ablest advocate to bring heaven's 
blessings on his head. 

Four good rules of life are: First: 
If possible, be well and have a good ap- 
petite. If these conditions are yours, 
the battle is already half won. Many 
soul and heart troubles arise really in 
the stomach. Second: Be busy. Fill 
the hours -so full of useful and interest- 
ing work that there shall be no time for 
dwelling on your trouble, that the day 
shall dawn full of expectation, the night 
fall full of repose. Third: Forget your- 
self; you never will be happy if your 
thoughts constantly dwell upon your- 
self, your own perfections, your short- 
comings, what people think of you and 
so on. Fourth : Trust in God. Believe 
that God is, that He really knows what 
is best for you; believe this truly, and 
the bitterness is gone from life. 

HINTS ON HOME BUILDING 

There are certain facts and instruc- 
tions regarding the building and furn- 
ishing of a home that everybody should 
know. In the first place, consult a com- 
petent architect; secure a proper plan 



17 



THE HOME AND ITS INTERESTS 



19 



embodying your own ideals, and a com- 
plete set of specifications. Have the 
architect or other competent and trust- 
worthy person, assist you in seeing that 
the specifications are accurately carried 
out. (Contractors have their own trou- 
bles and often are slow to execute in- 
structions.) In the following details for 
building and furnishing we shall bear in 
mind a house such as the average family 
might build, costing between two thou- 
sand and four thousand dollars. Build on 
high ground not made of soft debris; 
with east or south exposure if possible; 
and secure the most pleasant outlook, — 
a place furnished with abundant sun- 
dried air, free from impurities, and free 
from moisture. If it is impossible, or 
undesirable to furnish a cellar, see that 
the house is placed upon an impervious 
foundation, or else raised above the 
ground sufficiently* with ventilation 
through the foundation to allow ample 
circulation of air beneath so as to secure 
dryness in the soil and prevent ground 
air in the house. 

In excavating remove first the top soil, 
do not allow it to be covered over but 
reserve it for use in constructing the 
lawn, suitable for grass. It is best, and 
not much more expensive, to excavate 
under the whole house. 

The cellar foundation walls should not 
be less than twelve inches thick if of 
brick, not less than eighteen inches if of 
stone. The latter is the better material 
as brick readily absorbs moisture. Con- 
crete is coming into use. Make it not 
less than one-fourth Portland cement. 
Use care in excluding moisture from the 
cellar, either by proper coating on out- 
side of walls or special outer moisture 
wall, — if location is at all damp. Ceil- 
ing should not be less than seven feet 
high, plastered, if possible, on metallic 
lathing. The side walls should be white- 
washed; the floor made of concrete. It 
should be well drained with tile, well 
lighted by sufficient windows, and parti- 
tioned into rooms for definite uses. The 
vegetable room should be specially sep- 
arated and ventilated. (Where much 
storage of vegetables is the rule storage 
room would best be located outside of 
the cellar.) 

The General Plan of the House should 
be well thought out, comparatively sim- 
ple in outline and devoid of meaningless 
decoration. The porch, or porches, 
should be protected so as to be free from 
the hot sun in the latter part of the day 
and should not darken the adjoining 
rooms more than is necessary. The 
front entrance should be so placed and 
designed as to leave no doubt that it 
is the principal entrance. The front 
stairs should begin convenient to the en- 
trance; and should have an easy ascent, — 
in general with a riser of seven inches 
and a tread of ten. (That is, twice the 
height of the riser added to once the 



tread, equals twenty four inches.) Again 
the stairs must be of sufficient width to 
allow easy passage, not less than 3 feet 
6 inches. The front hall should be not 
less than 7^ or 8 feet in width. A better 
style of hall is one more nearly square, 
allowing of use as a small reception 
room. The living room should be the 
largest room in the house, oblong rather 
than square, — say 18x30 or 20x30 feet, 
and should be easily accessible to both 
front hall and rear parts of house. The 
living room should have an open fire- 
place. The dining room should be wide 
enough to allow easy passage for service 
about the table, — not less than 1IXI3H 
feet, nor perhaps more than 17x22. A 
fireplace is desirable, located preferably 
at the end of the room. The kitchen, 
which is properly not a living room but 
a workshop, - should be comparatively 
small to save steps, well lighted, venti- 
lated preferably by a cross-draft, and of 
such materials as can be easily cleaned. 
It should be planned to have the range, 
sink, and work-table near together and 
in line with the pantry, 10x12 feet is 
sufficiently large. The ice-box should be. 
built, or located, so that the ice delivery- 
man will not need to enter the kitchen. 
Bedrooms, of course, are located upon 
the second floor, each with convenient 
opening upon main thoroughfares. As 
approximately a thousand cubic feet of 
air is required for each person an hour, 
and it is difficult to change the air of a 
room more than three times an hour 
without affecting seriously the tempera- 
ture, each bedroom should hardly be less 
than 10x10 feet. The bathroom should 
be located accessible easily to all who are 
entitled to use it and should also be con- 
structed of materials easily cleaned. See 
that you have in the house plenty of 
closets or other storage room. 

In the Construction of the Farm House 
the above should be modified by at least 
two considerations: First, the need of 
a reception room, such that it can also 
be used as an office for the head of the 
farm; and secondly, a men's sitting room 
for the hired help, located on the first 
floor, easily accessible from the side or 
rear of the house, and having connected 
with it, or near it, a lavatory and toilet 
room. Minor points for the farm house 
would be to have the bedrooms for the 
help separated from the family bedrooms, 
also to have a small bedroom down 
stairs for the convenience of the mother 
if she does her own work and has little 
children. See, if possible, that water is 
piped into the kitchen from the wind- 
mill or by other means. 

HOME DECORATIONS AND FUR- 
NISHINGS 
The First Principle of Good Taste in 

decorating and furnishin.g a home is to 
avoid pretentious or radically unusual 
things. Have a general clearly defined 



THE HOME AND ITS INTERESTS 



color scheme for the whole house, for 
example, as follows: Reception hall, dark 
red; living room, dark green; dining 
room, light green; kitchen, buff; bed 
rooms, pink and blue; bath room, white. 
Let the furnishings harmonize with this 
scheme. See that tlie colors of adjoin- 
ing rooms do not conflict with each oth- 
er. Have the ceilings lighter in tone 
than the walls. For sanitary reasons, 
and even from an aesthetic point of view, 
common wall papers are not as good 
as permanent calcimine preparations 
placed upon the plaster, — which some 
prefer to have rough, rather than smooth. 
Avoid green wall papers, as they usually 
contain arsenic; and bright red wall tints, 
they are hard on the nerves. The floor 
of the vestibule should be of tile, lino- 
leum, or other material easily cleaned. 
Hard-wood floors, with rugs are more 
sanitary and perhaps from an aesthetic 
standpoint, more desirable, than soft 
wood floors with carpets. In the words 
of William Morris, "Have nothing in 
your house that you do not know to be 
useful or believe to be beautiful." 

In Regard to Furniture adopt in gen- 
eral simple, if not straight lines. The 
mission furniture is substantial, sensible 
and may be graceful without being 
clumsy. Let the living room and its 
appointments give an inviting air of 
domestic comfort. Let the parlor be, 
perhaps, more delicately furnished, cor- 
responding to the "afternoon tea toilet" 
of the family. The dining room requires 
little furniture besides the essential 
table, chairs and china-closets or plate 
rails. In furnishing the kitchen, once 
more let it be said, have the working 
equipment within a small compass; do 
not have the sink too low to tire the Ijack 
of the workers, and have it large enough 
to avoid crowding in dishwashing and 
other work. Place faucets well up and 
out of way. Have bedrooms furnished 
for expression of individual life, as liv- 
ing rooms are for social life. As one 
third of life is to be spent on the bed, 
have a good comfortable mattress, — not 
too soft, but firm and free from lumps. 
Let the bedroom furnishings be simple 
and light and cheerful m tint. Hard- 
wood floors and rugs or matting are per- 
haps preferable to carpets. A dainty 
bedroom is furnished with white iron 
bedsteads, white enameled chairs and fin- 
ish, Japanese matting with blue figures, 
and blue rugs. The bath room should be 
furnished with the best well tested 
plumbing, commodious tub, stationary 
washstand and other fixtures of white 
enameled iron, a small cupboard for bath 
room accessories, a washable curtain, a 
good mirror, and a towel rack. 

SANITATION OF THE HOUSE 
In Regard to Ventilation of the house 
it cannot be too strongly insisted that, 
even in cold weather, fresh air should be 



constantly" admitted. Draughts may be 
prevented by window ventilators, pre- 
ferably of glass, to divert the incoming 
current upward; or by means of screens. 
An open fireplace is an excellent ven- 
tilator. Hot air furnace when properly 
regulated serves well the same purpose. 
The importance of ventilation may be 
better understood when we consider th-at 
air not only bears disease germs, but 
that -in general in the open country a 
cubic inch of air ordinarily carries two 
thousand dust particles, while in the cities 
cities, over three million, and in inhabited 
rooms, ten times as many. 

The Aims of any Method of Heating a 
house should be; first, a generous supply 
of heated air at medium temperature, and 
natural moisture; secondly, a supply uni- 
formly distributed throughout the house; 
thirdl}', a small amount of dust and com- 
bustion products inside the house; 
fourthly, a supply easily regulated ac- 
cording to conditions of temperature out- 
side and special demands, such as age 
or occupation, inside; and fifthly, econ- 
omy of expenditure. The ordinary means 
of heating are by stoves, grates (or other 
open fireplaces), hot air, steam, water, 
and rarel3' electricity. Stoves are most 
inconvenient and unsanitary on account 
of dust and dirt; grates furnish good ven- 
tilation as above indicated, but are un- 
economical in fuel; hot air is advan- 
tageous and reasonably economical but 
does not always heat all parts of the 
house equally; steam heats the house 
evenly but is about twice as expensive to 
install as the hot air system and the hot 
water systemf is probably the most 
economical and satisfactory, but twice 
as expensive as the steam system to in- 
stall. 

Regarding Lighting, only a word can 
be said. First, in respect to natural 
lighting, windows should so furnish light 
as to diffuse it, as far as possible 
throughout the rooms. In some cases 
prism-glass is advantageous to use for 
this. The most convenient artificial light 
is of course electricity. Gas is excellent 
where it may easily be obtained, but is 
subject to leakage and furnishes there- 
fore danger in the household where 
there are little children. Kerosene lamps 
are still the main means of artificial light 
on the farm. The only safe kerosene to 
burn is that of a high flash test at least 
100 degrees Fahrenheit. Some states re- 
quire an oil of 150^. Lamps should be 
filled daily nearly full, — leaving a small 
space between oil and burner. Add a 
small quantity of water. It settles to 
the bottom and helps prevent explosion. 
Take care that large burners and reflect- 
ing shades do not raise the temperature 
of the oil in the tank, to a point dan- 
gerous for low gred oil. Acetylene 
light may be easily and profitably em- 
ployed on the farm, — made by dripping 
of water upon lime and coke, — making 



THE HOME AND ITS - INTERESTS 



23 



a light about fifteen times more brilliant 
than ordinary gas and very white. In 
any lighting system, except that of elec- 
tricity, see that there are given oflf no 
injurious products of combustion, no 
waste heat, and in all, take care to pre- 
vent fire or explosion due to poor wiring 
or plumbing, or building of furnace. 

In Regard to Water Supply: First, if 
the supply be through city pipes see that 
it is pure, or boil it, — the taste of the 
boiled water may be improved by intro- 
ducing air into it by pouring or other- 
wise. Where water, especially if for 
drinking, is obtained through a cistern, 
see that the cistern has a good filter; — 
either a brick partition wall within, or 
good gravel and charcoal filter without. 
The cistern should be constructed of 
material impervious to water. See that 
the well, if that be the source, is located 
free from drainage, from cesspools, or 



other contaminatmg sources; that it be 
protected so as to prevent the in-flow of 
surface water, and that it be walled with 
material impervious to impure ground 
water. To find out whether a well is 
polluted by drainage from a certain 
point, as closet or cesspool, a quantity 
of the easily diffusable coal tar colors, 
such as fluorescein, may be put into the 
latter. If the color appears in the well 
water it shows that the current is flow- 
ing that way. 

In Regard to Drainage, the main points 
of care should be to see that sewer gas 
does not come into the house, that the 
pipes are large enough to carry ofif the 
wastes of the house, that traps are put 
in where they belong, and that the final 
destination of the sewage does not con- 
taminate the premises. Cesspools are 
dangerous unless constructed of imper- 
vious material and frequently cleaned. 



GOOD CHEER AND HOSPITALITY 



MAKE HOME PLEASANT 

"The inner side of every cloud 

Is bright and shining; 
I therefore turn my clouds about. 
And always wear them inside out — 

To show the lining." 

Spare no pains to make home a 
cheerful spot, for the children especially. 
There should be pictures, flowers, games, 
entertaining books and instructive news- 
papers and periodicals. These things, 
no doubt cost money, but not a tithe the 
amount that one of the lesser vices will 
cost — vices which otherwise are sure to 
be acquired away from home, but seldom 
there. Then there should be social 
pleasure — a gathering of young and old 
around the hearthstone, a warm welcome 
to the neighbor who drops in to pass a 
pleasant hour. There should be music, 
and amusements and reading. The 
tastes of all should be consulted, until 
each member of the family looks for- 
ward to the hour of reunion around the 
hearth as the brightest one in the twenty- 
four. Live in the whole house. Have no 
part of it shut up to darkness and cob- 
webs. Make it a house full of sunshine 
in every sense. Wherever there is found 
a pleasant, cheerful, neat, attractive, in- 
expensive home, there you may be sure 
to find the abode of the domestic virtues; 
there will be no dissipated husbands, no 
discontented or discouraged wives, no 
"fast" sons or frivolous daughters. 

"Live sweetly and simply. As a people 
we are steadily coming to the knowledge 
of the elegance of simplicity. Work out 
of the home life all that is not noble and 
true and enduring. Avoid worrying and 



all irritability as you would the plague; 
•never let them enter the home, for if tbey 
do, some of the sweetest virtues must 
needs make room. Neglect not the little 
pleasantries of life. Be not too hurried 
to meet the husband or wife at the door 
on arrival, or to go even out onto the 
porch for a last farewell. So keep thy 
youth even in old age and make thy 
home a home indeed. 

ENTERTAINING GUESTS 
Do not bore visitors by constantly 
trying to amuse them. Perhaps no surer 
index of breeding exists than is displayed 
in the knowledgs of just what degree 
of elifort is proper in entertaining. If a 
hostess' chief concern is to show of? her 
possessions, to give herself a good time 
or to save all possible effort, she does ill 
to call her intent hospitality. Permit 
your visitors to enjoy the liberty of 
solitude and quiet if they prefer. Any 
apparent effort to entertain is bad 
form. True hospitality consists in mak- 
ing guests feel truly at ease and at home. 
Visitors should Conform as much as 
possible to the habits and customs of the 
houseliold. They should be moderate in 
their demands for personal attendance, 
and should be ready to contribute as 
much as in their power to make an 
atmosphere of pleasure for all — includ- 
ing servants. If the above involves too 
much self-sacrifice, then an invitation to 
visit should not be accepted. 

In Case a Lady Guest is Expected, 
some gentleman of the familj' should 
meet her at the place of arrival, look 
after her baggage, and make all arrange- 
ments requisite to enable her to reach 



THE HOME AND ITS INTERESTS 



25 



the house without delay or discomfort. 
The same rule of care applies on her 
departure. 

Among the Leading Duties of the 
Host or Hostess may be named the fol- 
lowing: See that everything has been 
prepared for the comfort of the guests. 
Anticipate their wants as much as 
possible, in the spirit of unobtrusive 
good fellowship. 

WHAT CONSTITUTES .GENTLE- 
MANLY MANNERS 

The manners of a gentleman are the 
index of his soul. His speech is innocent; 
it springs from a pure spirit. His bearing 
is gentle because it -arises from kind- 
liness of heart. Pretentious manners are 
alien to his nature. He avoids instead 
of exacting homage. He is as ready to 
do kindly acts as to say civil things. He 
chooses his friends for qualities akin 
to his own, his servants for truthfulness 
and honesty, his occupations for their 
elevating tendency or their power of 
giving aid to others. 

Men are more or less in business. 
They are, of necessity, daily brought 
into contact with all sorts and conditions 
of men, and in self-defense oftentimes 
have to acquire an abrupt, a brusque 
manner of address, which, they should 
leave in their offices when they quit 
them. When such rough manners be- 
come by practice a second nature, they 
unfit one to go into society. Nothing 
is gained by trying roughly to elbow 
yourself into society. There is one 
thing that money cannot do — it cannot 
impart to its possessor that real refine- 
ment which marks the true lady or gen- 
tleman. True politeness is "real kind- 
ness kindly expressed." 

A FEW DONT'S 

Don't find fault. 

Don't believe all the evil you hear. 

Don't jeer at anybody's religious 
beliefs. 

Don't be rude to your inferiors in 
social positions. 

Don't repeat gossip, even if it does 
interest a crowd. 

Don't underrate anything because you 
don't possess it. 

Don't go untidy on the plea that every- 
body knows you. 

Don't contradict people, even if you 
are sure you are right. 

Don't conclude that j'ou have never 
had any opportunities in life. 

Don't be inquisitive about the affairs 
of even your most intimate friends. 

Don't get into the habit of vulgarizing 
life by making light of the sentiment of 
it. 

Don't express a positive opinion unless 
you perfectly understand what you are 
talking about. 



Don't interrupt another while speak- 
ing. 

Don't appear to notice inaccuracies of 
speech in others. 

Don't talk of your private, personal 
and family matters. 

Don't always commence a.conversa- 
.tion by allusion to the weather. 

Don't, when narrating an incident, con- 
tinually say "you see," "you know." 

Don't intrude professional or other 
topics that the company cannot take an 
interest in. 

Don't speak disrespectfully of personal 
appearance when any one present may 
have the same defects. 

Don't talk very loudly. A firm, clear, 
distinct, yet mild, gentle and musical 
voice has great power. 

Don't be absent-minded, requiring the 
speaker to repeat what has been said, 
that you may understand. 

Don't try to force yourself into the 
confidence of others. If they give their 
confidence, never betray it. 

Don't intersperse your conversation 
with foreign words and the high-sound- 
ing terms. It shows affectation and will 
draw ridicule upon you. 

Don't make remarks about the food at 
table. 

Don't talk about things which only 
interest yourself. 

Don't grumble about your home and 
relatives to outsiders. 

Don't say smart things which may hurt 
another's feelings. 

Don't be rude to those who serve you, 
either in shop or home. 

Don't think first of your own pleasure 
when you are entertaining. 

Don't behave in a street car or train 
as if no one else had a right to be 
there. 

Don't speak disrespectfully to any one 
older than yourself. 

Don't refuse ungraciously when some- 
body wishes to do you a favor. 

Don't accept favors without returning 
the compliment. Don't be smallsouled. 
Don't be niggardly. Don't be parsimon- 
ious. Be open, be just, be upright, and 
deal squarely in all your transactions. 

A RULE OF THREE 

"Three things to govern — Temper, 
tongue and conduct. 

Three things to cultivate — Courage, af- 
fection and gentleness. 

Three things to commend — Thrift, in- 
dustry and promptness. 

Three things to despise — Cruelty, ar- 
rogance and ingraditude. 

Three things to wish for — Health, 
friends and contentment. 

Three things to admire — Dignity, 
gracefulness and intellectual power. 

Three things to give — Alms to the 
needy, comfort to the sa.d and apprecia- 
tion to the worthy." 



THE HOME AND ITS INTERESTS 



27 



COMMON POINTS OF TABLE 
ETIQUETTE 

The napkin should be spread over the 
knees, not fastened at the neck; fold 
after using, if the hostess folds hers. 

The fork should be held in the palm 
of the left hand. If in the right, use 
with the prongs upward, and hold be- 
tween fingers and thumb. 

Avoid bending over the plate, droop- 
ing the head too low, thrusting the 
elbows out, or sitting with the back 
turned toward the person in the next 
chair. 

Be careful not to take large mouthfuls 
nor to eat too hast.ily or too heartily. 

Never hesitate to take the last piece 
of bread that may be offered. A refusal 



to do so would be a reflection upon the 
hostess. 

Never play with any table article, and 
keep the hands off the table when not 
employed. ^Never leave the table till 
the meal is over, and avoid reading news- 
papers, books, etc., at table unless alone. 

Never use a spoon to eat vegetables. 
A fork is the proper thing. Never take 
butter from the dish with your own 
knife, nor use it except on your own 
plate. It is scarcely necessary to give 
warning against putting the knife to the 
mouth. 

The table should be a centre of 
cheerful and enlivening conversation. 
The table is the one place where all the 
family meet at leisure and where all 
should seek to make themselves agreeable. 



CARE OF THE CHILDREN 



GIVING THE CHILD THE RIGHT 
START 

It is the divine right of every child 
to be well born and welcomed into ex- 
istence, through a good environment and 
the observance of the prenatal laws 
that will make the mother especially, 
strong, happy and contented. 

In the training of the little ones, the 
most common mistake is the idea, so 
prevalent among young mothers, that it 
is not necessary to follow any special 
rules until "baby is old enough to under- 
stand." A shocking list of evils is har- 
vested by this thoughtlessness on the 
part of the mother in early training: — 
"At first a violent temper; secondly, an 
imperfect body; thirdly, training in false- 
hood; and, lastly, cowardice." The 
mother who has let her child get beyond 
her control almost inevitably resorts to 
"management" to render life tolerable 
in the house with him. Managing is 
done by promises or threats. 

And right here it is well to observe 
four or five main principles of training 
the child: 

First, never treat your promise to the 
child lightly. He will not do so. If 
you do, he will rightly believe you to be 
a liar. 

Second, never make an idle or impos- 
sible threat, nor treat one lightl}'. If you 
do, the child will not learn to connect 
wrong-doing with due punishment, and 
will easily drift into evil ways. 

Third, never punish a child without a 
sufficient reason and one made plain to 
the child. If the reason is not sufficient 
and plain to the child you will arouse in 
him a sense of injustice that will do 
more harm than anything else to make 
him lose respect for you, hate you, and 
send him on the road to ruin. 



Fourth, never engage yourself in a 
kind of moral conduct that you forbid 
to the child. If you do, you will lose 
influence with him, for he will rightly 
believe you to be a hypocrite. 

Fifth, never cuddle nor abuse a violent 
or angry child. What the child needs 
is a quiet place, free from personal ex- 
citement. 

SPECIAL RULES FOR THE CARE 
OF THE BABY 
Bathing. The first baths of the baby 
should be in olive oil, rather than in 
water. Infants as a rule, should be 
bathed once a day, but never immediately 
after being nursed or fed. In very warm 
weather a child may be sponged in the 
evening as well as in the morning. The 
water for the bath of a young baby 
should be warm, and the temperature 
can be judged by testing it with the 
elbow, which is more sensitive than the 
hand, or better, with a thermometer. 
Lay a small blanket on the lap, cover 
the child with a flannel and sponge it 
under the clothes. This prevents it from 
taking cold from exposure. The room 
should not be cooler than 68 F., and the 
door must be kept closed to avoid 
drafts. Use only pure white soap, and a 
soft cloth is better than a sponge. The 
body should be carefully dried and 
lightly powdered to absorb any moisture 
that may remain. One error especially 
to be avoided is, letting a child, once 
wet all over, sit half in and half out of 
the water; being thus chilled by evapora- 
tion from the uncovered part of the 
body. To prevent scald-head and pain- 
ful eruptions behind the ears and on the 
neck, comb or brush a child's head and 
wash it frequently with castile soap 
and water. 



THE HOME AND ITS INTERESTS 



29 



Clothing. The three requisites for 
proper clothing of the child are: first, 
even distribution of warmth; second, 
looseness; third, lightness. 

Mistaken parents may be roughlj' di- 
vided into two classes — the coddlers and 
tougheners, — be of neither class. Be 
careful in hot weather that the child is 
not overdressed. The average baby in 
arms that goes on a journey is fairly 
bundled to suffocation. Unbundle; keep 
child's temperature down; give plenty 
of cool water to drink, — but not from 
the common drinking cup of the car. 

At night dress the baby in a one-piece 
warm, soft wool or cotton flannel suit, 
covering arms legs and feet and whole 
body and- worn next to the skin, except 
for the napkin in the case of an infant. 
Dressed thus, a child cannot get dan- 
gerously uncovered. A good way to 
arrange the bed covering to prevent the 
child from getting uncovered is to have 
the sheets double width and tucked far 
under the mattress instead of being 
pinned with safety pins at the side. A 
good way of managing the very young 
baby at night is to make a large bag 
with a drawstring in the top into which 
the child should be slipped after being 
undressed. Do not have the child wear 
garments next to its skin that irritates 
it; have silk mixed with the wool if 
necessary. Do not allow undue tension 
of garters or pressure from wrinkles. 
Do not allow the children's arms and 
legs to be unprotected from cold; ob- 
serve the rule for equal distribution of 
warmth over the body. Use ■ clean 
diapers, and change them often. Never 
dry a soiled one in the nursery or in 
the sitting-room, and never use one for 
a second time without first washing it. 

Nourishment. Every mother should, 
if she can, nourish her own child, from 
her own breast. This is nature's law, as 
well as the law of love. For the sake 
of the health of both, the child should be 
put to the mother's breast for its first 
nursing immediately after it is washed. 

Both the nipple and the baby's mouth 
should be cleansed before and after nurs- 
ing with a wash of borax water. This 
applies to the bottle-fed baby as well. 
For the first six weeks nurse the baby 
regularly every two or three hours 
during the day and once or twice at 
night: at 11 p. m. and 3 or 5 a. m., 
as the child requires. Waken the child 
at the proper time for nursing until 
the habit becomes established. Let 
each nursing be (for the average 
child about twenty minutes. Do not 
overfeed the baby. Its stomach at first 
contains only about one tablespoonful : 
and at six months only about three. 
Give slightly warmed water sj'Stemat- 
ically and freely, — using preferablj' a 
small flat bottle with a nipple. At all 
seasons of the year, but especially in 
summer, there is no safe substitute for 



milk to an infant that has not cut its 
front teeth. Breast-milk is the only 
proper food for infants. If the supph' is 
ample, and the child thrives on it, no 
other kind of food should be given, 
especiallj' in hot weather. If the mother 
has not enough, she must not wean the 
child, but give it, besides the breast, 
goat's or cow's milk, prepared as follows: 
Each bottleful of milk should be sweet- 
ened by a small lump of loaf-sugar or by 
half a teaspoonful of crushed sugar. If 
the milk is known to be pure, it may 
have one-fourth part of hot water added 
to it; but, if it is not known to be pure, 
no water need be added. The tempera- 
ture of the milk should be 100- F. Be 
sure that the milk is unskimmed; have 
it as fresh as possible, and brought very 
early in the morning. Before using the 
pans into which it is to be poured, always 
scald them with boiling suds. In very 
hot weather, scald the milk as soon as it 
comes, and at once put away the vessels 
holding it in the coolest place in the 
house — upon ice if it can be afforded, or 
down a well. Milk carelessly allowed to 
stand in a warm room soon spoils, and 
becomes unfit for food. If you suspect 
that the milk which your baby drinks 
contains formalin or other artificial pre- 
servatives set a glassful in a warm place 
for six or seven hours. If it sours it 
is pure; if it remains sweet it probably 
contains formalin and you should send 
it to the city laboratory for analysis. If 
the milk should disagree, a tablespoonful 
of lime-water may be added to each 
bottleful. "Whenever pure milk cannot 
be got, condensed milk often answers 
admirably. Use a nursing bottle with a 
simple nipple without a tube. The nurs- 
ing-bottle must be kept perfectlj^ clean; 
otherwise the milk will turn sour, and 
the child will be made ill. It is a good 
plan to have two bottles, and to use them 
by turns. When an infant's bowels do 
not act, at least once or twice freely, 
every day, sweet (olive) oil may be 
given, a teaspoonful at once; or manna, 
a quarter of a teaspoonful at a time (it 
is sweet and easily taken"); or simple 
syrup of rhubarb, a teaspoonful at once; 
or glycerine, a teaspoonful at a time. 
If the stomach is sick at the same time, 
magnesia may do more good, a quarter 
or half a teaspoonful, according to the 
age of the child, stirred well up in a 
little water. If colic is present, castor 
oil, a teaspoonful mixed with two tea- 
spoonfuls of spiced sj'rup of rhubarb 
will be the best thing to open the bow- 
els. Putting two or three drops of pure 
olive oil into each bottle of milk pre- 
pared for baby will keep its bowels 
regulated without any other medicine. 
A child should be weaned gradually, 
visually not before it is twelve months 
old: and should be introduced to solid 
food carefully. The most easily digested 
foods which contain the greatest amount 



THE HOME AND ITS INTERESTS 



31 



of nourishment and are free from acids 
and starches are those best adapted to 
the child's needs: such as soft boiled 
eggs, oatmeal broth, stale white bread 
soaked in milk, etc. 

Deleterious Diet for the Young. For 
a child under three years of age, the fol- 
lowing articles of food are improper, 
under all circumstances: — 

Ham, sausage, pork in all forms, salt 
fish, corned beef, dried beef, goose, duck, 
game, kidney, liver and bacon, and meat 
stews. 

Cabbage, raw or fried onions, raw 
celery, radishes, cucumbers, tomatoes 
(raw or cooked), beetroots, carrots. 

All hot bread and all sweet cakes, par- 
ticularilj' those containing dried fruits 
and those that are heavily frosted. 

Tea, cofifee, cocoa, wine, beer and cider. 

All fruits unripe and out of season; all 
stale fruits, particularly in towns and 
during the summer. Grapes are ob- 
jectionable only by reason of their seeds. 
With most of the other fruits, it is onlj' 
excess of quantity or decay that makes 
them injurious. 

Sleep. For the first three months of 
his life an infant should sleep from six- 
teen to twenty hours out of the twenty- 
four, awaking every two or three hours 
to be fed. Gradually the periods of 
sleep will shorten in the daytime and 
lengthen at night; until at two 3'ears of 
age, one nap each afternoon will suffice 
for daj' sleep and from ten to twelve 
hours each night, beginning not later 
than 7:30 in the evening. 

Fresh air. Give the child at all times 
plenty of fresh air. When it is a month 
old gradually introduce it to the out- 
door air by dressing it warmly once 
or twice a day and opening wide the 
windows. Then givfe it as much of an 
out-door life as possible. In mild weather 
let it sleep in its carriage out-of-doors. 
Have his carriage parasol lined with 
green, and do not allow the sun to shine 
or the wind to blow directly in his face. 
Avoid all uneven places in the sidewalk, 
and when going down a curbstone ele- 
vate the front wheels a little and gently 
let the carriage down on its back wheels. 
Keep your house sweet and clean, cool 
and well aired. In verj' hot weather 
let the windows be open day and night. 
See that the cellar is clear of all rubbish. 
Let no slops collect to poison the air. 
Correct all foul smells by pouring car- 
bolic acid or quicklime into the sinks and 
closets. The former article can be got 
from the nearest druggist, who will give 
the needful directions for its use. Make 
every effort yourself, and urge your 
neighbors, to keep the gutters of your 
street or court clean. Keep the child 
out of the room in which washing or 
cooking is going on. 

Exercise. AW exercise is best out of 
doors (in proper weather and with 
proper dressV Don't encoura.ge the babe 



to sit up or stand. That is the way to 
give spinal curvature and bow legs. Let 
him sprawl on the floor, suitable mats 
being provided. "An infant during the 
first year should be neither amusing nor 
amused." 

A little gentle tumbling and turning is 
good for it but should not be prolonged, 
nor rough, nor careless. When the pave- 
ments are warmed by the sun and are not 
damp, a child of two years a_nd over 
may be allowed to walk for 'exercise 
when he is out for his airing. The child 
should wear fairly thick soled shoes. If 
the snow is melting or if the sidewalk is 
either damp or cold, it is best to take the 
little one out in the baby carriage. 

Crying. When a baby cries habitually, 
the details governing its daily life are 
faulty; or there is something abnormal 
in its condition of health. And either of 
these misfortunes it becomes a mother's 
duty to inquire into, discover, and 
remedy. Whenever the child cries, try 
to find out wh3'. Don't dose it every 
time with more milk. Its crying lang- 
uage is various. First, there is the cry 
of surprise, on the child being first 
ushered into the world. That is all right 
and natural. Next, comes the calling 
cry,- of hunger, thirst, or other want. 
Sharper and shriller, sometimes a violent 
scream, is the cry of pain. Much like 
the cry of simple want, but habitually 
harsher in manner, is that of demand 
or command, of a child already spoiled; 
finding that Vvhatever it cries for it will 
get. An aggravation only of this, is the 
succession of roars and screams, of 
temper and passion. Disease has various 
cries according to its character. Try 
to understand the child. 

Teething. Only twenty teeth come in 
the first set, or, "milk teeth." Thirty- 
two follow these in the second set. The 
most common and least alarming effect 
of teething is diarrhoea. This seems 
often to give a safe vent and relief to the 
disturbance of the system. Three or 
four, or even five passages from the 
bowels daily, at such tmies are not ob- 
jectionable; are much better than con- 
stipation. If the child's gums become 
especially swollen, red, and painful 
enough to prevent sleep, it is sometimes 
well to have them lanced to prevent 
convulsions. Use a clean, sharp lancet, 
and divide the gum with a straight, firm 
cut; in the direction of the edge if it be 
an incisor, and across the crown if a 
molar tooth; and then there will never 
be any "scars" or other trouble. (This 
would best be performed by a physician). 
The best kind of a teething ring is a 
rubber one. An ivory ring is apt to 
make the gums hard and this makes it 
harder for the teeth to come through. 
A curious but effective Indian preventive 
of teething troubles is to have the child 
wear a necklace of heavy bone beads 
or calf's teeth. 



THE HOME AND ITS INTERESTS 



33 



Don'ts for a Mother. Don't wake baby 
up unless necessary. If it must be 
awakened, do it very gently. 

Don't get it excited at night; it should 
go to sleep quietly and calmly. The 
morning is the time for a frolic. 

Don't let it bear its weight on its 
feet before nature is ready. 

Don't look cross at it. A mother's 
smile is heaven to a baby. 

Don't shake it, however annoying it 
may be. 

Don't let it go to sleep at night with- 
out a gentle rubbing all over with the 
hand at first, and when older with a 
flesh brush. 

Don't walk the floor with it when it 
frets; this does the child no real good, 
and it soon forms the habit, and the 
mother or nurse has to suffer. 

Don't be irregular about feeding. 

Don't let it suffer for a drink. 

Don't teach it to be afraid of the 
dark, or thunder, or of animals; a child 
is naturally fearless and it ought to be 
encouraged. 

Don't let its clothes get wrinkled or 
hunched. 

Don't let it stay wet; it will chafe. 
Nor with cold feet; gentle friction is 
good. 

Don't allow it to be kissed in the 
mouth. Under the chin is a soft, safe 
place. 

Don't speak loudly to it nor jerk it. 
Calmness and quietness are always best. 

Don't rock babies; it has an injurious 
effect upon the brain. 

Don't tease babies; it makes them 
cross and fretful. 

Don't let strangers handle babies; it 
irritates the babies and spoils their dis- 
positions. 

Don't trot infants; it jars and jerks the 
body and disturbs the entire system, 
besides upsetting the stomach. 

Don't romp with babies and toss them 
about; it excites them too much. 

Don't dress babies so stylishly that 
they are uncomfortable; it is cruel to 
adorn a rose. 

Don't use a "pacifier," and don't let 
the baby suck its fingers. The habit will 
spoil the shape of its mouth and seriously 
risk diseases. If necessary put over the 
child's hands when asleep a pair of 
clean stockings. 

Don't give the child soothing syrups 
of any kind without the advice of a 
physician. 

CARE OF THE OLDER CHILDREN 
Bathing. Don't neglect the child's 
bath. It is best to have it daily, at 
least weekly. Don't allow children to 
spend any more time in the bath than 
absolutely necessary. Activity in bathing 
is beneficial in many ways, preventing 
colds, weakness, etc. Don't give a ten- 
der child a harsh rub after a bath. Dry- 
ing should be done carefully and quickly 



with a soft towel. Don't give children 
too cold baths in the morning, use cool 
or tepid water for the morning "tonic" 
bath, rubbing briskly. Don't give a child 
a cold "tub" or immersion bath, such a 
bath should always be warm. Just pre- 
vious to retiring is the proper time for it. 
Don't bring up children to be afraid of 
water. Treat their tender bodies gently; 
a few moments fun following the busi- 
ness part of a bath teaches fearlessness 
and brings healthy reaction. Don't con- 
sider a child's morning bath complete 
without some simple arm and leg exer- 
cise. Accompany the child in these move- 
ments. You can not begin too early, 
being always careful not to tire the child. 

Clothing. Be sure that children 
have comfortable clothing, that neither 
pinches, scratches, nor feels as if it were 
slipping off. Make their clothes first 
comfortable, then neat and becoming. 
Flannels should always be loose, and 
waists well fitting, but not tight, and 
provided with buttons for drawers and 
skirts. The only garters that ought to 
be worn by children or women, are those 
of part elastic that fasten froin the waist, 
or better from the shoulders, to the tops 
of the stockings. 

Diet. Vegetables, fruits, eggs, milk and 
farinaceous foods are the diet upon which 
children should be reared. Never force 
a child to eat that against which he 
rebels, even though it be the most staple 
of foods. Have the meals of the chil- 
dren at regular hours, and adapted to 
their needs, not solely to the needs of 
adults. Don't, compel the child to go 
without eating too long between meals;, 
but don't feed pastry and candy lunch- 
eons: they ruin digestion. 

Sleep. Children under 6 years old 
should be sent to bed by 7 o'clock and 
even school children should not be per- 
mitted to remain up longer than half 
after 8. If the child attends a school 
where a certain amount of home study 
is required of the pupils the wisest plan 
to follow is to rise earlier in the morning 
and take a glass of milk and a cracker 
and then study until breakfast time. As 
far as practical each child should have 
its own bed, especially when the weather 
is warm. The child of nervous tem- 
perament rests better alone unless the 
nervousness be tinged with fear, in which 
case a bedfellow is almost a necessity. 
Delicate children should sleep alone, and 
care should be taken in covering chil- 
dren lest they become either chilly or 
overheated. Bed clothing should be 
light in weight, soft, and porous. 

Fresh Air. The window in a child's 
bedroom should always be opened some- 
what at night. In cold weather the child 
should wear warm nightgowns and there 
should be warm bed clothes on the bed, 
but don't close the windows. Keep the 
child out of doors in the daytime as much 
as possible. 



THE HOME AND ITS INTERESTS 



35 



Exercise and General Hygiene. Al- 
though the percentage of "defective" 
children among those examined in our 
public schools is very high — 64 — yet 
at present only about 25 per cent of the 
children that are found defective have 
remedial measures applied to them, and 
this is held to prove the desirability of 
closer contact between the medical offi- 
cers and the school board. A child who 
has had the proper foundation, whose 
diet has been carefully regulated, and 
who has used plenty of water as a bev- 
erage, may go through school and col- 
lege, taking advantage of all the various 
departments, without the slightest break- 
down. The gymnasiums of today are 
certainly doing an admirable work for 
women, like the track for men. All 
exercise should be taken in moderation, 
and for health's sake, not especially for 
honor or glory. The overtaxing of the 
heart's energies may, of course, produce 
serious results, which must be guarded 
against. Girls, especially, should be 
encouraged to take exercise in the open 
air, — as golf, tennis, rowing and horse- 
back riding. And, by the way, a girl 
may not look as pretty in divided skirts 
as in a riding habit, but she is much safer 
when gowned that way and riding 
astride. Every woman who has ever 
ridden horseback knows the horror of a 
slipping, uncertain side saddle. 

Sweets are undoubtedly largely to 
blame for the lack of appetite in the 
young schoolgirl. Mothers should teach 
their children not to buy candies or 
cakes. Tea and coffee are stimulants 
that certainly have no place in the diet- 
ary of youth. Heavy breakfasts are not 
desirable. We eat and breathe to fur- 
nish the body with strength. The 
society girl, who carries night into day, 
and has all her pleasures after lamplight, 
when respiration is imperfectly per- 
formed, in close and illy ventilated 
theatres and ballrooms, soon joins the 
army of anaemic women. When the 
little daughter returns from school, don't 
put her to work. Little bodies and baby 
minds tire very quickly, and she needs 
recreation. Send her out of doors and 
let her romp. It is a wise plan to teach 
her to mend and sew, but don't force 
upon her grown-up duties too soon. 

Practically the same rules hold for the 
boys. 

What to Teach Children in Regard to 
Health. Teach your child to fill the lungs, 
breathing deeply through the nose; to 
stand erect with the head well against 
the collar and with chest out; to keep the 
hands clean; to keep the fingernails 
clean; never to put whistles or toys in 
the mouth without first washing them; 
never to moisten the fingers or thumb 
when handling money or papers; never 
to eat things that are dirty; never to eat 
fruit or candy picked up from the street; 
to wash the cup used by others before 



drinking from it; to gargle the throat 
with salt and water after being exposed 
to disease. (One-fourth of a teaspoonful 
of salt to a tumbler of water.) Always 
to spit out material coughed up, not 
swallow it; to clean the teeth morning 
and night; to eat slowly; to stay in the 
sunshine and fresh air; to turn the face 
aside when coughing and sneezing — 
especially if they are facing another per- 
son or when at table; and never to spit 
where the sputum can possibly affect 
other people. Teach them that their 
bodies are their own private possessions; 
that personal cleanlinesss is a duty; that 
the mouth is for eating and speaking and 
should not be used as a pocket, and that 
the lips should not take the place of 
fingers. 

Intellectual and Art Training. Home 
is the school where the permanent 
impressions are made. The home may 
be made a really excellent kinder- 
garten if managed by a wise mother. 
Use the kitchen in teaching. Let the 
child mold dough and make little pies. 
Take care of them as you would your 
own. Teach the child to respect the 
rights of servants as well as of other 
members of the household. Provide 
little housework utensils for the use of 
the child in imitating the mother or the 
maids. Give the child regular rest with 
songs and play-rest games. Let the 
child build doll houses of pasteboard or 
of soap boxes; use old corks cut into 
cubes or small bricks and glued together 
to form miniature castles; have spools 
for soldiers and two or three marbles 
for bullets and cannon-balls. Draw on 
a sheet of paper an animal or other 
object in outline; place it under the 
sewing machine needle and with a long 
stitch but no thread prick around the 
outline; thread a good sized needle with 
bright thread tied in or double, and let 
the child sew. These are only sugges- 
tions. Treat the child's games seriously. 
They are serious and full of meaning to 
him. Use the. same politeness tovifard 
him and his games as you would toward 
a guest. Learn to tell stories to the 
child. Stimulate him but do not do for 
him what he can do for himself. He 
must live, he must build, he must learn 
for himself, and the wisest parent is the 
one who helps him most intelligently 
but does not undertake to do the work 
for him. Let the child be a child. Pre- 
cocity in a child is a thing to be regretted 
rather than encouraged. Few precocious 
children rise above the average in adult 
life. Keep the precocious child down to 
childish companions, and sports and 
simple outdoor life. 

If the little child shows the least inter- 
est in music it early should be encour- 
aged. Many children between 2 and 3 
years carry a tune well and take great 
delight in singing to themselves. Eugene 
Field's songs are attractive and easy to 



THE- HOME AND ITS INTERESTS 



37 



learn. A collection of songs from St. 
Nicholas also is much appreciated by 
children, who, although they sometimes 
understand the words of the entire song, 
enjoy the airs. Elliot's Mother Goose is 
suggested as the best musical copy of 
this old favorite, and should be owned 
by every household. Emilie Poulson's 
"Finger Plays" also are delightful. 

Almost all children would develop 
much more finely in music, poetry, and 
art, if it were not for our bungling stupid 
methods of education or our equally stu- 
pid neglect. Watch for the time when 
the child is interested in these things, 
and then encourage him; furnish him 
with the necessary materials with which 
to work, — paper and pencil for drawing, 
water colors for painting (made harmless 
even if placed in the mouth), clay and 
dough for modelling; plenty of gbod, 
clean sand; musical instruments, and 
teachers. "Strike while the iron is hot." 
Don't laugh at the child's crude efforts 
as nonsense. Criticise justly but gently 
with the purpose clearly evident to the 
child not to make him stop, but to help 
him to get the right result. In brief, 
live with the child, in the child's interests 
and aims and occupations. Such treat- 
ment will produce a better race of men 
and women than we now have.. 

Social and Moral Training. Kind 
firmness is absolutely necessary in the 
right education and bringing up of a 
child. The spoiled child becomes the 
miserable, unhappy, selfish adult. Teach 
your child the pleasure of being kind to 
others, the delight of self-sacrifice, the 
inestimable worth of cultivating charac- 
ter. A mother should see that her orders 
are carried out with her children as with 
her servants, but she must also endeavor 
to have her orders fair and just and 
right. The child that is trained well 
today and is neglected tomorrow and 
who overrules all the household laws 
the next day is practically without train- 
ing. Don't be severe, but be firm. No 
harsh punishment is ever necessary. 
The heart of a child is close to the sur- 
face, and it can be found very quickly. 
The little mind is alert and keen, and 
even the very young understand what is 
expected of them. A resolute little miss 
of five once said to her mother, " I love 
my papa best, because he gives me his 
reasons when he tells me to do some- 
thing disagreeable, and you don't." The 
most effective treatment of misdemeanor 
is that which shows the child the self- 
punishment of such behavior. The finger 
that has been in the fire burns. 

Take a real interest in the child's read- 
ing. Teach him contempt for two kinds: 
first, criminal fiction expressed in lurid 
ideas and poor grammar; and second, 
equally unreal, goody-goody stuff. The 
child wants literature that helpfully ex- 
' presses the vital problems of his own life. 
See that he gets it in good interesting form. 



It is mistaken kindness to a child to 
bring it before guests merely to show off 
its accomplishments. Teach the child 
to entertain guests, — not for the purpose 
of showing off its own smartness, but 
to^ give pleasure to others. Show the 
child that people admire brightness, 
despise pertness and love a kindly heart. 

If your daughter is growing up too 
quiet and never seems to have anything 
to say, exert yourself to draw her out. 
Lead her into general conversation at 
every opportunity, let her feel that her 
thoughts and opinions about different 
matters are of some weight and import- 
ance. Do not scold nor talk about her 
fault. That will only make it worse. 
Realize that if it grows on her it will 
prevent her from being gracious and 
attractive. 

Good Old Fashioned Table Etiquette 
for Children. Give the child a seat that 
shall be strictly its own; teach it to take 
its seat quietly; to use its napkin prop- 
erly; to wait patiently to be served; to 
answer promptly; to say "thank you;" if 
asked to leave the table for a forgotten 
article, or for any purpose, to do so at 
once; never to interrupt and never to 
contradict; never to make remarks about 
the food; teach the child to keep his 
plate in order; not to handle the bread, 
nor to drop food on the cloth and floor; 
always to say "excuse me, please," to 
the mother when at home, and to the 
lady presiding at the table. Teach the 
child not to carry his knife to his mouth 
nor leave his teaspoon in his cup. 

A Word to the Young Men. It is 
never "smart" to be rude. The young 
man who honestly desires to be eligible 
and welcome at nice homes will observe 
the following rules: Never remain seated 
so long as a woman is standing, and 
always rise to be introduced to anyone, 
be it man or woman. Always ask per- 
mission to introduce a man friend to a 
woman. You present the man to the 
woman, not the woman to the man. 
Never carry your hat and overcoat into 
a parlor. Leave them in the hall on the 
hat rack, else on a chair near the door 
of the parlor. Nothing is so annoying 
as a young man who sits and twirls 
a cane, plays with his gloves, etc., during 
an evening call. Bid your hostess good- 
night, shaking her hand if you so desire, 
then go into the hall and put on your 
coat, hat and gloves. Never shake hands 
with a woman while your hand is gloved, 
unless meeting her on the street. In 
a house remove your glove. If you have 
been entertained at a dinner or musicale, 
you should call upon your hostess within 
two weeks. Formal calls should last 
about half an hour. So do not wear 
your welcome out. Never stay later 
than 10 at night, and this only among 
intimate friends; leave at a reasonable 
hour. When you enter a room seek the 
hostess at once. And never make the 



THE HOME AND ITS INTERESTS 



39 



mistake of leaving a house without bid- 
ding the hostess good-bye. While you 
are at the table your attention must be 
centered on the young woman whom 
your hostess assigned to your care. Do 
•not be lax in your attention to the 
mothers. Many a girl has been won 
by the courteous treatment a young man 
shows her parents. Finally do not be 
a hypocrite. Make this conduct mean 
what it says: that you are pure, strong, 
thoughtful, and kindly. 

A Word to the Young Ladies. To 
make the acquaintance of strangers with- 
out an introduction, to drink wine with 
young men in public places, to permit 
a man to embrace you — these things are 
the real life-wreckers. There is nothing 
in the world so necessary to a woman as 
her own self-respect. She can't afford 
to hold herself cheaply; if she does, 
others will. A good name and an un- 
blemished reputation mean everything. 
You are young; become interested in 
some study. Take up some interesting 



work. Keep busy and you will be 
happy. But by all means avoid the 
haljits that trifle with the grand things of 
life. Those habits are absolutely fatal to a 
respected existence and a contented heart. 

A Womanly Woman. "She cultivates 
reserve; she thinks, then she acts; she 
speaks ill of no one; she is loyal to her 
friends; she lives her mother's faith; 
she cares for her body as God's temple; 
she writes nothing that she may regret; 
she knows that nothing is more undig- 
nified than anger; she knows that to love 
and be loved is her birthright if she is 
but worthy of love." 

A Manly Man. "He is unassuming, 
genteel and courteous; he has due regard 
for the feelings of others; he cares for 
his body as the temple of the soul; he 
never uses profane or obscene language; 
he loves his home and his country; he 
places honor before mercenary gain; he 
stands for the right, even though he 
sacrifices position and popularity; he 
holds truth as sacred as his life." 



WHAT A HOUSEWIFE SHOULD KNOW 



To be a first-class housekeeper requires 
ability of no mean order. It implies 
a knowledge of food, sanitation, house 
decoration, and economics. It demands 
the power to control and direct servants, 
not to speak of managing the members 
of the household. Housekeeping is, in 
fact, a business, and calls for executive 
ability and a constructive mind. (But 
home-making is more than a business; 
it is an art, and high art at that. Do 
not confuse the two.) 

SYSTEM IN THE HOUSEWORK 

If each day finishes that day's work 
the drudgery is removed, and it is not 
difficult for a woman to do her own 
work and have hours of leisure. Have 
regular days for each kind of work. 
Keep everj'thing in its proper place, 
which should be a convenient one. Work 
rapidlj', but never hurry. Use everything 
for its proper purpose. A good program 
for the week is as follows: Monday, 
washing; Tuesday, ironing; Wednesday, 
cleaning of lamps and baking; Thursday, 
sweeping and cleaning of upstair rooms; 
Friday, sweeping and cleaning of down- 
stair rooms; Saturday, baking. Besides 
having system about the week's work, 
have it and use it in the day's work. 

KEEPING ACCOUNTS AND 
RECORDS 

Have a book, in which to keep account 
of everything you buy each day. Start 
with pay day, and on the right hand page 
mark C. O. H., meaning "cash on hand." 



Underneath write how much money you 
have, and on the other side the date of 
the month and the day. Write down 
everything you buy that day. Also put 
aside lo cents each day for your gas bill. 
Every week when you get your house 
money put a certain amount away for 
your rent. In this way you never will 
run short when rent day comes, and the 
10 cents each day almost will pay the 
gas bill and you never will miss the dime. 
The change that is left at the end of-the 
week put away for your pin money. You 
will find the system interesting and also 
economical. Have a careful division of 
the annual income. A good way to 
divide a $1500 income is as follows: 

Rent $300 

Food 400 

Service 150 

Fuel ■ 75 

Light 20 

Repairing and replenishing 40 

Clothing 200 

Insurance 100 

Emergency 35 

Church and charity 50 

Literature ) 

Travel [ 130 

Recreation, etc. ) 



$1500 

To Keep Clippings where they can be 
found readily, it is a good idea to have 
several scrapbooks, devoting one to each 
subject; as recipes; games and entertain- 
ments'; garden hints; fancy-work; poetry; 



THE HOME AND ITS INTERESTS 



41 



funny sayings and pictures. A strong 
manila envelope should be pasted in each 
book, where the clippings may be filed, 
when cut out, until there is an oppor- 
tunity to paste them in the book. 

CARE OF THE SEWING MACHINE 

Sewing machines need to be given per- 
sonal attention. If the machine works 
hard or squeaks, then you may be sure 
it needs a thorough cleaning. . Remove 
the needle and shuttle and give every 
joint and bearing in the machine a gen- 
erous bath of gasoline. You must not 
have a lamp or fire burning anywhere 
near this explosive fluid. 

With the needle and shuttle still out 
turn the wheels briskly to allow the 
gasoline to penetrate every part of the 
machine and to loosen and clean out all 
old oil and grime. After the wheels 
have been turned for a minute or so 
wipe away all visible oil. grease, and dirt. 
Cotton rags are the best for wiping awaj' 
the oil, for they absorb the grease 
readily. 

It is necessary that every drop of oil 
be removed. Now oil the parts with 
pure machine oil and run the machine 
again for a few minutes before reinsert- 
ing the needle and shuttle. 

CARE OF MUSICAL INSTRUMENTS 

Neither a piano nor an organ should be 
left open at night, or habitually when 
not in use. The changes of temperature 
and moisture are very hurtful to the tone 
of any instrument. Pianos in particular 
should be kept in as even a temperature 
as possible. If exposed they require 
very frequent tuning, and are not satis- 
factory in action or tone. Care is also 
equally desirable in regard to other 
stringed instruments — the violin family, 
banjos, guitars, and like. All fine instru- 
ments should be habitually kept in cases 
lined with baize or flannel. When tiny 
pieces of felt are found in various parts 
of the piano it is evident that the silver 
moth is at work and will in time do much 
damage. Camphor gum tied in cheese- 
cloth and suspended inside the piano 
will drive them out, while placing a half- 
cup of turpentine inside, leaving for sev- 
eral days, will be certain of driving out 
the little pests. 

TABLE SETTING AND SERVING 

A table should be made to look as 
neat and attractive as possible. Lay 
smoothly on it a table pad. Spread the 
tablecloth evenly over this. The pad 
prevents the dishes from making a noise, 
preserves the tablecloth and gives the 
table a better appearance. The knife 
is placed at the right hand, with the 
sharp edge turned to the left; and the 
fork at the left hand with the prongs 
pointing upward. A spoon is placed to 
the right of the knife and the napkin 
to the left of the fork. All these articles 



should be about two inches from the 
edge of the table. The tumbler is placed 
at the end of the knife blade and the 
butter plate at the end of the fork. 
When bread and butter plates are used, 
place one at the left of each fork. When 
the waiter passes the food to each per- 
son it should be passed on the left side 
of the person. In placing a dish in 
front of a person the waiter should stand 
at the person's right. Dishes should be 
removed from the right side. Place 
everything straight upon the table. 
Turn no dishes upside down. 

SWEEPING AND CLEANING 

When preparing to sweep a room, it 
is important to begin by dusting all the 
bric-a-brac and carrying it to a place of 
safet}^ Next, with a soft cheesecloth, 
or other duster and a v^'hisk, clean care- 
fully all the upholstered furniture; carry- 
ing out the small articles, and covering 
the larger ones with dusting sheets. The 
glass globes of gas fixtures must be 
washed in warm, soapy water, and rinsed 
in cold water, in which a little whiting 
has been dissolved. Shake the windov/ 
curtains and fold them up as high as 
you can reach; pin them there, takin'g 
care not to tear them; dust the shades 
with a feather brush and roll them up as 
high as they will go. Brush down the 
walls, carefully dust the picture frames, 
and then begin your sweeping. Use a 
whisk to rid the corners and the edges 
of the carpet of dust, then gently, but 
with a steady stroke, sweep all the dirt 
into the middle of the room, and take it 
up in a dustpan. Repeat this operation 
to secure any dust that may have blown 
back. Should the carpet be very 
dusty, moist tea leaves or Indian meal, 
scattered over the floor before beginning 
to sweep, will gather up most of the fine 
dust and prevent its rising and settling 
on the walls, etc. It freshens and cleans 
a carpet to wipe it thoroughly with a 
woolen cloth wrung out of water mi.xed 
with household ammonia. 

HOW TO DEAL WITH DOMESTIC 
HELP 

When a woman intends to keep a 
domestic she must be well versed in 
housework herself in order to know how 
to give orders to her domestics. How 
many of our young wives are able to 
find just exactly where the fault lies 
when the domestic does something 
wrong? How many of them can suggest 
a remedy for it or for the prevention of 
such occurrences in the future? 

A Few Don'ts 

"Don't engage a servant without hav- 
ing a clear understanding as to what he 
or she is expected to do. 

"Don't give an order and then forget 
it and contradict yourself. 



THE HOME AND ITS INTERESTS 



43 



"Don't send orders to one servant 
through another if you can avoid it. 

"Don't discuss servants in general or 
those of any particular nationality while 
you are being waited on at table. 

"Don't promise a holiday or any pleas- 
ure and then take it back. 

"Don't spy upon your servants; take 
pains to be sure they are honest and 
then treat them rationally. 

"Don't expose them to temptation by 
leaving money carelessly about as if it 
had no value for you. 

"Don't go into your servants' rooms 
obtrusively or unnecessarily. They have 
a right to some privacy. 

"Don't blame servants for every fault 
or mistake and then leave good service 
unthanked. They would rather, being 
human, be scolded and praised than have 
uniform excellence taken for granted. 

"Don't expect in your servants a per- 
fection which would be impossible in any 
human being. 

"Don't talk of one servant in the hear- 
ing of another. Don't discuss one ser- 
vant with another. 

"Don't rely on information given you 
by one servant of the other without first 
investigating. Often ill feeling and jeal- 
ousy prompt a false report. 

"Don't fail to see that their beds are 
good and their rooms properly cared for. 

"Don't expect servants to perform du- 
ties without proper utensils to work 
with. Have dust sheets, cloths, brooms, 
brushes, pails, chamois, dusters, etc., and 
require each servant to look after his or 
her own articles. 

"Don't neglect to have inventory of 
china, glass, silver, and bric-a-brac of 
each servant coming and going. With- 
out this it is difficult to keep track of 
various articles. 

"Don't forget the old proverb, which 
has generations of human experience in 
it, 'Like mistress, like maid.' 

"The best way to get polite and re- 
spectful service is to be respectful and 
polite and self-contained yourself." 

A Wise Housewife pays good wages; 
that is, she pays as liberally as she can 
afford, and is always punctual in pay- 
ment. 

She allows her servants a reasonable 
share of all the dainties served the fam- 
ily and is liberal in the matter of food, 
maintaining that good work cannot be 
done on an empty stomach. 

She rarely criticises, but when reproof 
is needed gives it with firmness and 
without fear, but kindly. 

Praise is always given when due; she 
thinks it well to acknowledge good ser- 
vice to encourage. 

She allows each reasonable time for 
outings and to attend church. And she 
does not require service when a girl is 
taking her afternoon ofif. 

She allows her maids time to keep 
their clothes in order and requires them 



to be neat, cleanly and orderly about 
their sleeping apartments. 

She is never familiar; only evinces a 
kindly interest in the general welfare 
without becoming in any way involved 
in the family affairs of any one of her 
servants. 

If a matter goes wrong, she takes time 
to investigate before reproving and 
never scolds or rebukes when angry. 

If necessary to dismiss a servant, she 
never does so when in a temper, but 
waits until she can control herself, so as 
to command respect. 

She will not allow her children to be 
rude or insolent to the servants, nor will 
she allow too great familiarity. And her 
servants remain with her decades and 
are devoted to her. 

HOUSE CLEANING 
Have the work well planned, knowing 
before beginning just what alterations 
are to be made and what purchases it will 
be necessary to make. Lace curtains, 
portieres, couch covers, and all other 
kinds of draperies should be cleaned and 
made ready for replacing. Book cases, 
cupboards, closets, drawers and shelves 
that need to be rearranged should be 
carefully gone over, one at a time. Re- 
move the winter clothing to give room 
for various summer furnishings that are 
to be laid away for the winter. Any 
articles of furniture that require mend- 
ing, varnishing, polishing or enamelling 
are best attended to before the real 
housecleaning begins. Don't wait until 
you are right in the midst of your heavy 
work before selecting that new rug or 
the linoleum for the kitchen floor, but 
have it ready to be laid at your call. 
Even the windows all over the house 
can be washed before the family as a 
whole are aware that housecleaning has 
begun in earnest. Clean springs and 
woodwork of beds carefully, going over 
joints and ends of slats and every 
crevice. Use insecticides. Clean out 
closets and bureaus with turpentine 
water and use generous proportions of 
the turpentine. It's a good preventive 
against moths. Lining bureau and chiff- 
onier drawers and closet shelves with 
heavy white paper keeps the contents 
fresh, and should be renewed from tirpe 
to time to be always perfectly clean. 
Sift borax under papers. Stow extra 
bedding in a long, narrow box, with 
hinged lid, padded, and covered with 
sanitas oilcloth or burlap, used as a win- 
dow seat. Put in a few cedar chips to 
drive away moths. 

To Clean the Cellar — throw out and 
carry away all dirt, rotten wood, decayed 
vegetables and other accumulations 
which have gathered there. Then brush 
down the cobwebs and with a bucket of 
lime give the walls and ceiling a good 
coat of whitewash. If a whitewash 
brush is not at hand take an old broom 



THE HOME AND ITS INTERESTS 



45 



that is partly ■worn out and spread the 
whitewash on tliick and strong. It will 
sweeten the air of the cellar, the parlor, 
and the bedrooms and it may save the 
family from many afflictions. 

To Disinfect a Cellar. Sprinkle upon 
the floor pulverized copperas, chloride of 
lime, or even common lime. The most 
effective means to disinfect decaying 
vegetable matter is chloride of lime in 
solution. One pound may be dissolved 
in two gallons of water. Plaster of Paris 
has also been found an excellent absorb- 
ent of noxious odors. If used one part 
with three parts of charcoal, it will be 
found still better. 

To Remove Unpleasant Odors. Burnt 
coffee is the best disinfectant, and it is 
very agreeable. For water closets, night 
chairs, etc., chloride of lime, and even 
common lime, should be used. Or, sugar 
of lead, one ounce; aquafortis, one ounce, 
in nearly one quart of water. This is 
effectual to cleanse utensils from bad 
odors. Or charcoal po^'der, and cam- 
phor dissolved; the articles well rinsed 
with the compositfon. 

To Clean Marble. Take two parts of 
common soda, one part of pumice stone 
and one part of finely powdered chalk; 
sift it through a fine sieve, and mix it 
with water; then rub it well all over the 
marble, and the stains will be removed; 
rub the marble over with salt and 
water. 

To Clean Windows Easily, dip a soft 
cloth in vinegar, rub it over the glass to 
remove dirt, then polish with a clean, 
dry cloth or a pad of newspaper. 

To Clean Brassware. Mix one ounce 
of oxalic acid, six ounces of rotten stone, 
all in powder, one ounce of sweet oil, 
and sufficient water to make a paste. 
Applj' a small proportion, and rub dry 
with a flannel or leather. A brilliant 
polish may be given to brass fixtures, 
by washing them in alum and lye. 
Make a solution by boiling an ounce of 
alum in a pint of lye solution and wash 
the article in it. 

A Cheap Floor Stain, which will prob- 
ably be in demand during housecleaning, 
is made by dissolving a teaspoonful of 
permanganate of potash in one quart of 
boiling water. A darker or lighter stain 
may be had by increasing or decreasing 
the amount of potash. 

Polish for Floors. Half a pound of 
beeswax, shaved, put into a gallipot and 
covered with turpentine; stand by the 
fire to dissolve. When using, put some 
on a flannel and afterward brush with 
rather a stiff brush, such, for instance, as 
a scrubbing brush. 

To Restore Gilt Frames. Take one 
ounce of cooking soda and beat it 
thoroughly with the white of three eggs. 
Blow off the dust with a pair of bellows, 
or brush it with a feather duster. Then 
dip a small paint brush into the mixture 
and rub it over the gilding. 



To Clean Silver, mix sweet oil and 
whiting to the thickness of a cream, 
put on with a soft cloth, wash in hot 
soapsuds, and polish with a chamois 
skin or a piece of old soft linen. 

For Cleaning Jewelry there is nothing 
better than ammonia and water: a tea- 
spoonful of ammonia to a teacup of 
water. If dull or dirty, rub a little soap 
on a soft brush, and brush them in this 
wash. Rinse in cold water, and polish 
with chamois. 

To Preserve Brooms. Dip them ior a 
minute or two in a kettle of boiling suds 
once a week and they will last much 
longer, making them tough and pliable. 
A carpet wears much longer swept with 
a broom cared for in this manner. 
Brooms should always hang when not in 
use. Have a hole bored through the 
handle, four inches from the end, and 
large enough to slip over an ordinary 
nail. When left on the floor a broom 
soon loses its shape and will not do 
good work. 

Furs may Readily be Cleaned at home 
simply by rubbing them with bran. Buy 
a pound of bran, divide it in two por- 
tions, and place one in the oven to heat. 
Spread the fur on a paper on a table 
and rub it well all over with the cold 
bran. Then shake out the bran and- 
brush the fur with a soft hat brush. 
When the rest of the bran feels hot, rub 
it evenly into the fur in the same manner 
as before. Shake it out, and brush it 
till the fur is quite free from all bran 
and dust.. 

To Put up Furs or Woolens in the 
simplest and most practical way, beat 
them thoroughly to dislodge any con- 
cealed moth worms, examine them care- 
fully for deposits of eggs, and clean 
them as above. Then wrap them in 
tissue paper. Take a strong brown 
paper bag with not a hole through which 
even a pin can enter. Put the article in 
it with several lumps of gum camphor 
between the folds; place this in a closed 
box. Cover every joint with paper. A 
piece of cotton cloth, if thick and firm, 
will answer. Russian leather, tobacco 
leaves, whole cloves, carbon or printer's 
ink are also used to preserve furs or 
woolens from moths. Mice never get 
into trunks or drawers where gum cam- 
phor is placed. 

How to Thaw Out a Water Pipe. 
Water pipes usually freeze up when 
exposed, for inside the walls, where they 
cannot be reached, they are or should be 
packed to prevent freezing. To thaw 
out a frozen pipe, bundle a newspaper 
into a torch, light it, and pass it along 
the pipes slowly. The ice will yield tp 
this much quicker than to hot water or 
wrappings of hot cloths, as is the com- 
mon practice. 

Water Boiled in galvanized iron be- 
comes poisonous, and cold water passed 
through zinc-lined iron pipes should 



THE HOME AND ITS INTERESTS 



47 



never be used for cooking or drinking. 
i-Iot water for cooking should never be 
taken from hot water pipes; keep a 
supply heated in kettles. 

A Fire Extinguisher easily made and 
ready at all times for instant use consists 
of a gallon of water, to which add three 
pounds of salt and one and one-half 
pounds of sal ammoniac. Bottle this 
liquid and when the fire breaks out pour 
it on. 

USES OF SALT 

Put damp salt on burns. It kills the 
pain. Dry salt and a brush will take 
dust off of velvet, plush, and heavy em- 
broidery that cannot be washed. In 
making fruit pies, when they boil over, 
sprinkle salt in oven and it will not 
smell. Add a pinch of salt to starch. It 
will keep the irons from sticking. Rub 
salt on griddle and it will not smoke. 
A little salt under tongue will stop nose 
bleeding. Salt as a gargle will cure sore 
throat. Salt in solution, inhaled, is good 
for cold in head. Salt in water is the 
best thing to clean willowware and inat- 
ting. Salt in oven under baking tins will 
prevent scorching on the bottom. Salt 
puts out a fire in the chimney. Salt and 
vinegar will remove stains from dis- 
colored teacups. Salt and soda is ex- 
cellent for bee stings and spider bites. 
Salt thrown on soot which has fallen on 
carpet will prevent stain. Sweep carpets 
with salt, to keep out moths. 

USES OF TURPENTINE 

It gives quick relief to burns, corns, 
rheumatism and sore throats, and it is 
the quickest remedy for convulsions or 
fits. Then it is a sure preventive against 
moths by just dropping a trifle in the 
bottom of drawers, chests and cupboards. 
It will keep ants and bugs from closets 
and store rooms. A spoonful of it 
added to a pail of warm water is ex- 
cellent for cleaning paint. A little in 
suds washing days lightens laundry 
labor. 

USES OF KEROSENE 

Marks on tables caused by hot dishes 
may be removed by kerosene rubbed 
in well with a soft cloth, finishing with 
a little cologne water, rubbed dry with 
another cloth. When giving the final 
polish to stoves, before putting away for 
the summer, mi.x the blacking with a 
little kerosene instead of water, to pre- 
vent rust. Tarnished paint may be 
cleaned by rubbing with a cloth wet with 
kerosene. Black walnut or anj" wood 
finished in oil may be kept bright by 
polishing with kerosene. Pour a tea- 
spoonful of kerosene into each quart of 
boiled starch, for a gloss; this will also 
prevent irons sticking to thin goods. 
Kerosene will also brighten silver. Rub 
lamp chimneys with newspaper on which 
has been poured a little kerosene. This 
will make them much cleaner than if 



soap is used: they will be less liable to 
crack. To remove rust from steel, rub 
with kerosene and soak for a day, 
polishing with emery dust and kero- 
sene. Rub rusty flat-irons with kero- 
sene. Kerosene will soften boots and 
shoes hardened by water and render 
them as- pliable as new. Brighten zinc 
with kerosene. A tablespoonful of kero- 
sene in a boiler of clothes will greatly 
facilitate the rubbing. Iron and polished 
steel, when not in use, may be kept from 
rusting by wiping with a cloth on which 
a little kerosene has been poured. Oil- 
cloth may be brightened by rubbing with 
kerosene. All soiled spots found around 
doorknobs on light-painted doors may 
be removed by kerosene on flannel cloth, 
with no injury to the paint. Wipe the 
chandeliers with a soft cloth that has 
been moistened in kerosene oil. If this 
is done several times during th^ summer 
the chandeliers can be kept free from 
flies and the fly specks will be removed 
at the same time. Clean enameled bath 
tubs and marble wash bowls with kero- 
sene, then rinse thoroughly with strong 
soapsuds to remove the odor of the kero- 
sene. 

HOUSEHOLD PESTS AND HOW 
TO EXTERMINATE THEM 

To Exterminate Spiders Readily, hold 
a kerosene lamp under them and let them 
fall inside the globe. Late afternoon or 
early evening is the best time. 

For Flies, use '< tablespoonful black 
pepper, in powder; i tablespoonful brown 
sugar; i tablespoonful cream. Mix them 
well together, and place them in the 
room on a plate where the flies are 
troublesome, and they will soon disap- 
pear. 

For Ants. Boiling water, kerosene, or 
a solution of fresh insect powder in 
water, poured into the hill, will destroy 
the inhabitants at once. Where the 
nests are outside of the house, this is 
a sure remedj'. Place a little quicklime 
in the infested places. Sugar barrels 
and boxes can be freed from ants by 
drawing a wide chalk mark just around 
the edge of the top of them. The mark 
must be unbroken or they will creep 
over it. 

For Croton Bugs, a sure exterminator 
is a mixture in equal parts of powdered 
borax and sugar. 

To Drive Away Mosquitoes, burn the 
scented Chinese joss stick; and for 
mosquito bites apply camphor or put 
10 drops of refined carbolic acid into an 
ounce of rose water, shake well, and 
apply as needed. This has been in use 
several years, and proves cooling to the 
most tender skin. 

To Free a Moth Infested Closet of 
the "creatures," larvae and eggs, pour 
hot vinegar into a red-hot iron or tin 
pan. set upon hot bricks in the closet. 
Shut the door as soon as the vinegar 



THE HOME AND ITS INTERESTS 



49 



hisses upon the heated surface of the pan 
and don't open again that day. 

For Bed Bugs. Into a pint of wood 
alcohol put 10 cents' worth of corrosive 
sublimate. It will be ready for use in 
ten minutes. Put the mixture into a 
sewing machine oil can and squirt it 
into all the crevices of the bedstead and 
around th« loose boards in the room. 
Do this every day or so, for two weeks. 
Be careful not to let it run down upon 
the varnished sides of the furniture, as 
it might streak it. It is hard on the 
varnish. The corrosive sublimate is in 
granules, like oxalic acid. Insist upon 
having this remedy. 

For All Kinds of Insects. Dissolve 
two. pounds of alum in three quarts of 
water. Let it remain over night until 
all alum is dissolved. Then with a 
brush, apply to their haunts. 

To Destroy Rats and Mice. Take 
equal quantities of rye meal and un- 
slacked lime, mix them without add- 
ing any water. Put small quantities 
in places infested by the rats; they will 
devour it, be thirsty, and the water they 
drink slackens the lime and destroys 
them. For mice also scatter camphor 
gum. 

Be Careful in using exterminators as 
most of them are poisonous. 

KITCHEN SUGGESTIONS 
Kitchen Arrangement and Manage- 
ment. Kitchen walls are best covered 
with oilcloth. This ■ may be obtained 
in tiled patterns that are very neat, last- 
ing, and always may be fresh and clean. 
There is, also, a glaze or varnish finish 
that is much preferable to ordinary paper 
for kitchens, pantries, and bathrooms. 
A blue and white kitchen is a joy for- 
ever. Not only the walls, but the ware 
may be of the same color. Then such 
useful jars for holding tea, coffee, spice, 
etc., come in blue and white. The walls 
covered either with blue and white or 
all white oilcloth, the floor with the 
wood-effect linoleum of best quality, 
then the cleaning of this most important 
room becomes almost a pleasure, and 
when done everything has a sanitary look 
and freshness that cheers any worker. 
This sort of kitchen finishing is a great 
labor saver; but a wipe, and the daily 
dirt vanishes. There is no back-breaking 
scrubbings with lye, as must be given the 
floors that are of unoiled boards. Ven- 
tilation should be provided near the ceil- 
ing to carry off the steam and odors of 
cooking vegetables. There ought also 
.to be plenty of light and good shades 
provided, so that this light may be ex- 
cluded when the room is unoccupied. 
This will help keep out the flies. Then 
with good screen doors and windows 
hinged to swing outward there is little 
annoyance from this summer pest. 
Great cleanliness as well as care and 
attention are required from the cook. 



Keep your hands very clean; don't 
"scatter" in your kitchen, clean up as 
you go; put scalding water in each sauce- 
pan or stewpan as you finish using it. 
Dry your saucepans before you put them 
on the shelf. Never scrub the inside of 
a frying pan, rub it with silver sand or 
sapolio or boil washing soda in it, rinse 
it out well with hot water afterwards. 
Wash your pudding cloths, scald and 
hang them to dry directly after using 
them; air them before you put them 
away or they will be musty; keep in dry 
place. Be careful not to use a knife 
that has cut onions before it has been 
cleaned. Keep sink and sink-brush very 
clean. Be careful never to throw anj'- 
tliing but water down the sink. Never 
have sticky plates or dishes; use very hot 
water for washing them; when greasy 
change it. Clean copper with turpentine 
and very fine brick dust or a pomade 
made for the purpose, or boiled vinegar 
rubbed on with flannel; polish with 
chamois. Have a place for everything 
and keep everything in its place. Try 
always to have hot water on hand and 
always keep the boiler connected with 
the stove and the tea-kettle filled 
whether there is a fire in the stove or 
not, for fear a fire might be built before 
thought was given to the boiler or kettle 
and they burn out. Do not throw away 
coal ashes without sifting, for oftentimes 
there is as much good, coal as there are 
ashes. In keeping the kitchen table 
white, wet a soft cloth in hot soap-suds 
and with a little sapolio or sand-soap 
scour the wood with the grain. Wood 
will absorb strong flavors which wood 
ashes in place of sand will remove. Cold 
water and sand should be used on grease 
spots, as hot water spreads the grease. 
Rinse well and dry with a cloth. Wash 
plain wood floor the same way using a 
brush if desired; also bread and meat 
boards, but never put them by the stove 
to dry but rather place them in the fresh 
air, as heat from the stove causes them 
to warp. A rule to follow in the wash- 
ing of dishes is always to wash the clean- 
est things first. Kitchen utensils would 
generally be arranged in this order for 
washing: woodenware, crockery, tin, iron- 
ware and cutlery. For scouring tin and 
keeping it looking bright and new, use a 
soft, damp cloth and mineral soap or sa- 
polio; rub tin quickly back and forth the 
same way and not around. Dry with a 
clean towel. After scouring In sand-soap 
wash in hot, soapy water and then wipe 
dry. In case the floor is carpeted with 
linoleum, it should be washed simply in 
tepid water with no soap and wiped. If 
one has milk to spare, a little milk in 
the water makes it look brighter. 

Cover your kitchen Table with zinc; 
then hottest pots and pans can be put on 
it without spoiling it. Soap and water 
will easily clean it and a rubbing once in 
a while with kerosene keeps it bright; 



THE HOME AND ITS- INTERESTS 



or white oilcloth may be stretched 
tightl}^ over the kitchen table and nailed 
so as to fit it closely. It can be wiped 
over with a damp cloth when soiled, 
and is far more easily kept clean than the 
ordinary wooden table. 

Have a Shelf Placed Near the Stove 
convenient for holding seasonings, fla- 
vorings and the many little things con- 
tinually needed in cooking, instead of 
keeping them in a closet at the other 
side of the kitchen. 

Kitchen Utensils. The quality of uten- 
sils that must be exposed to a high tem- 
perature should be the very best that 
your purse can afford; crockery, recep- 
tacles for food, etc., may be of a very 
cheap quality, although a better quality 
is desirable if you can afford it. Many 
young housewives are puzzled to know 
how to buy kitchen utensils. Here is a 
good outfit, to cost only about $22.00. 

Table with drawer $i-SO 

Ice chest 5.00 

2 chairs 1. 5° 

I broom 23 

I dustpan 10 

I pail — fibre 25 

I dustbrush 25 

I coal-hod 25 

I tea-kettle 75 

I dishpan — tin 20 

I hand basin — tin ^10 

4 milk-pans 60 

I double boiler — 2 quarts 25 

I stewpan, 6 quarts — enameled 

ware S" 

I stewpan, 3 quarts — enameled 

ware . . . 20 

I stewpan, I quart — enameled 

ware 20 

1 colander — enameled ware 25 

Muffin-pan — 12 cups — tin 12 

2 bread pans — tin — for small loaves .20 
I shallow cake-pan — tin 10 

3 round, deep plates — tin 15 

1 roasting-pan — Russia iron 40 

Long-handled dipper — tin 10 

Coft"ee-pot — enameled 30 

Sieve 10 

Coarse grater .10 

Nutmeg grater OS 

Graduated quart measure 10 

2 graduated measuring cups, I tin, 

I glass 10 

Egg-beater 10 

I medium sized frying-pan 25 

I small sized frying-pan for 

omelets 20 

I wire broiler 10 

I wire toaster 03 

Chopping-bowl 20 

Mincing-knife 20 

Kneading-board 40 

Rolling-pin 10 

Wire dish drainer 20 

I dozen quart jars for cereals, 

beans, etc 60 

Small earthen or stone ware baking 

dishes for puddings, and for 



escalloped meats, fish vege- 
tables, etc., 2 holding l quart 
each, 2 holding i pint each 30 

1 tea-pot 15 

2 earthen bowls, holding respect- 

ively 4 quarts, 2 quarts 30 

One-half dozen small bo ' 30 

Bread, Japanned box 40 

Sugar, Japanned box 20 

Flour box — tin cracker-box from 

grocer 25 

Steamer to place over stewpan 13 

1 iron spoon 03 

2 wooden spoons 10 

I tablespoon 03 

1 case-knife and fork 20 

2 teaspoons 05 

Large meat-fork 10 

Butcher-knife 30 

Bread-knife 23 

Vegetable knife 15 

Glass lemon squeezer 10 

Chain dishcloth 05 

Towels and dishcloths 2.00 

Total $22.22 

Useful Additions, would be a small 
brush for cleaning vegetables which are 
cooked in their skins, as potatoes and 
beets: a pair of sharp pointed scissors 
for opening fish, small birds, etc.; a wall 
pincushion containing, besides pins and 
-needles a large darning needle for 
sewing up poultry; a bag with a thimble, 
coarse thread, soft cotton for the darn- 
ing-needle, twine and narrow strips of 
muslin for tying up bunches of asparagus 
ready for cooking; a coarsely crocheted 
or netted bag for boiling cauliflower; 
several small boards to set hot pots and 
pans on, while dishing their contents, and 
a wire basket for washing and scalding 
fruit. 

A Food Chopper or Cutter, which has 
varying size cutters, will very soon pay 
for itself in the saving of small portions 
of food that can be utilized by its means. 

Aluminum is the ideal ware for cook- 
ing utensils. It is light and strong and 
sanitary. Properly used, it will last a 
lifetime. It must not be scraped, as 
materials will then always stick in cook- 
ing. Use a wooden paddle in cleaning. 

All Cooking Utensils Should be Kept 
Free from Soot, as less fire is required 
to boil the contents of a bright, clean 
saucepan or kettle. Should they have 
been neglected and have become very 
black, rub them with a flannel rag dipped 
first in oil, then in powdered brick, and 
polish with a dry flannel and a little more 
brickdust. 

In a New Iron Pot boil a double hand- 
ful of hay or grass before attempting to 
cook with it; scrub out with soap and 
sand: then set on full of water, and let 
it boil half an hour. After this you may 
use it without fear. As soon as you 
empty a pot or frying-pan of that which 
has been cooked in it, fill with hot or 
cold water (hot is best) and set back 



THE HOME AND ITS INTERESTS 



53 



upon the fire to scald thoroughly. New 
tins should stand near the fire with boil- 
ing water in them, in which has been 
dissolved a spoonful of soda, for an hour; 
then be scoured inside with soap; after- 
wards rinsed with hot water. Keep 
them clean by rubbing with sifted wood- 
ashes, or whitening. Copper utensils 
should be cleaned with brickdust and 
flannel. Never set a vessel in the pot- 
closet without cleaning and wiping it 
thoroughly. If grease be left in it, it 
will grow rancid. If set aside wet, it is 
apt to rust. 

It is ji Mistake to lay scrubbing- 
brushes 'with the bristle side upward. 
They should always be put with the 
bristles down, otherwise the water will 
soak into the wooden part and the 
bristles will soon become loose. 

When Stewing Fruit, never use a metal 
spoon; a wooden spoon is best, and those 
with short handles are most convenient 
for thick substances. 

Slicing Pine-apples. The knife used 
for peeling a pine-apple should not be 
used for slicing it, as the rind contains 
an acid that is apt to cause a swollen 
mouth and sore lips. Salt is an antidote 
for the ill effects of the peel. 

Be Sure to Empty Your Tin Fruit or 
Vegetable Can when you open it. Do 
not leave any of the contents in the can, 
if you propose to use them. Put them 
in an earthen dish. They are very likely 
to become unwholesome if left in the can 
after it is opened. 

Use a Hot Knife in cutting warm 
bread and the like. 

In Cleaning Lettuce, spinach or any 
green vegetables liable to have small 
insects sticking to the leaves, throw the 
vegetables in salt water, which will 
instantly release them. Rinse thoroughly 
under running water or in several pans 
of clear well water. 

Before Polishing the Stove wash it off 
with vinegar. It removes all grease, 
leaving the surface smooth, and keeps 
the blacking from burning off so quickly, 
saving much time and labor. 

To Counteract the Odor of Cabbage. 
A small quantity of vinegar boiled on 
the range will counteract the odor of 
boiled cabbage or other vegetables. 

To Clear a Stove of Clinkers, put a 
handful of salt into it during a hot^ fire. 
When cold, remove the clinkers with a 
cold chisel. 

When Burning Garbage. If done in 
the range it is a mistake to put the waste 
directly on the fire. Put it under the 
side or back lids, where the fire does not 
come in contact with it, and it will dry 
out. It is best to put the garbage in the 
stove at night, and by morning it is 
dried, and will blaze up and burn when 
the fire gets hotter, leaving no odor 
whatever. 

Care of the Bread Board. Always 
wash a bread board with cold water and 



soap if you wish to keep it a good color. 
A little silver sand added to the soap 
will greatly improve the appearance, if 
the board is discolored. 

The Tea Kettle. Never use water 
which has been standing over night in 
the tea kettle. In the morning fill with 
fresh water, boil and use at once. 

To Keep the Coffee Pot free from a 
strong odor, put a pinch of bicarbonate 
of soda in it once a week, fill it up with 
water and boil slowly. Boil new coffee 
pots in borax water, and clean water 
kettles in the same manner. 

The Galvanized Kettles and frying 
pans should first be cleaned by boiling" 
in them the rinds from pared potatoes. 
This will remove the black that invari- 
ably comes off on cooked foods if the 
articles are not properly cleaned. 

The Refrigerator. A cheap refrigera- 
tor is poor economy. The following 
points should be considered when pur- 
chasing: good construction, perfect cir- 
culation, insuring cold and dryness, 
sanitary food compartments, and good 
insulation. An ice box should never 
stand in a draft, or where the wind can 
reach it, as it will then use ice faster. 
The walls, shelves, drip-pipe, traps and 
ice chamber should be thoroughly 
cleaned at least once a week — oftener if 
slime, dirt, or odors are evident. The 
racks or any removable part may be 
scalded in the kitchen sink. If zinc- 
lined, soap or soap powders should never 
be used. Clear water, in which some sal 
soda has been dissolved, is the best for 
cleansing and purifying. Porcelain-lined 
or tiled refrigerators can be washed as 
easily as a china plate. The food com- 
partment should be dry, for dryness in 
a refrigerator is as essential as cold. A 
box, so damp that matches left in the 
food compartment twenty-four hours 
will fail to ignite, is worthless. In a 
well-constructed refrigerator, the cold 
air from the ice chamber falls to the 
bottom, forcing the warmer air upward, 
the vapor from the food rising with it 
is condensed by the ice and all the im- 
purities pass out through the waste pipe. 
A perfect and continuous circulation 
insures dryness and cold. 

The Kitchen Sink. A kitchen sink 
should be kept spotlessly clean. The 
best way to clean a galvanized iron sink 
is to rub strong soap powder into every 
corner and over every inch of surface. 
Let it rest for ten or fifteen minutes, 
then with a scrubbing brush and boiling 
water go over the whole, rubbing 
vigorously. When thoroughly scrubbed, 
polish with a soft flannel cloth wet with 
kerosene. This prevents the sink from 
rusting after the strong powder has been 
used. For a porcelain-lined sink use 
kerosene first, last and every time. In 
nothing can a woman be more particular 
than the care of drainage pipes in the 
the kitchen sink or refrigerator. Unless 



THE HOME AND ITS INTERESTS 



55 



these are kept perfectly clean, all food 
placed near by will be affected by the 
foul odors. When washing or flushing 
these pipes, a cylindrical brush of stiff 
bristles attached to a long wire handle is 
most convenient to assist in the work. 
Borax water assists in the work, also 
hot soda or lye water. A solution of 
chloride of zinc, which can be obtained 
at the druggist's and used in proportion 
of one pint to four gallons of water, 
forms a most efficient cleansing and 
purifying agent for the sink waste 
pipe. Also, carbolic acid mixed with 
water in the proportions of two table- 
spoons of acid to a cup of water. Cop- 
peras (sulphate of iron;, one pound dis- 
solved in a pail of water, is an effectual 
and convenient disinfectant for drains, 
cesspools, sinks, and all waste-pipes. 

How To Care for Milk. As soon as 
the milk is brought it should be poured 
into a glass or earthenware pitcher, and 
set into the refrigerator. When the 
pitcher is emptied it should be made 
absolutely clean and then well aired. 

Those who have young children de- 
pendent upon milk food ought to receive 
a fresh supply of milk both morning and 
night, otherwise in the warm months it 
is extremely liable to become unwhole- 
some. With but few in cities this is 
possible, and therefore, in summer it 
will be well to scald the supply when 
received, to prevent its becoming sour. 

To Clean China and Glass. If china is 
rough to the touch, it is dirty. Hot, clean 
suds, a dry clean towel and quick wiping 
leave it bright and shining. Roll your 
glasses around in the water, filling them 
as soon as they touch it, and you need 
never crack one. 

To Wash Water Bottles that have 
become stained, put in newspaper torn 
into shreds, then half fill with hot, soapy 
water in which has been dissolved a 
little washing soda. Let it stand for 
about half an hour, shaking occasionally. 
Rinse with clear water, drain, and dry. 

To Clean Art Glass. Wet cut glass in 
lukewarm water. Rub thoroughly with 
powdered borax. Rinse and dry. It 
will shine brilliantly. Same applies to 
all glassware. 

To Clean Knives. Clean with a soft 
flannel and Bath brick. If rusty, use 
wood-ashes, rubbed on with a newly cut 
bit of Irish potato. This will remove 
spots when nothing else will. Keep your 
best set wrapped in soft white paper; 
then in linen, in drawer out of damp 
and dust. Never dip the ivory handles 
of knives in hot water. Dip half a lemon 
in salt and rub on knife handles; then 
wash immediately in warm water and 
the handles will be as white as when they 
were new. 

To Clean Nickel, scour with pulverized 
borax, use hot water and very little soap; 
rinse in hot water and rub dry with a 
clean cloth. 



To Clean Silver. Wash, after each 
meal, all that is soiled, in very hot soft 
water, with hard soap. Wipe hard and 
quickly on a clean towel; then polish 
with dry flannel. If discolored with egg, 
mustard, spinach, or beans, or by any 
other means, rub out the stain with a stiff 
toothbrush (used only for this purpose), 
and silver soap. Use your softest towels 
for silver. Besides being clean and easy 
of application, the silver soap will not 
wear away the metal as will whiting or 
chalk, or plate-powder, however finely 
pulverized. 

Verdigris on metal can be quickly re- 
moved by rubbing with a soft rag dipped 
in liquid ammonia. 

To Remove Coffee Stains rub the spots 
with glycerin and water and they will 
disappear as by magic. 

Teacups, even when carefully kept, 
sometimes have dark stains at the bot- 
tom, caused by the action of the tannin 
in the tea. Salt, slightly moistened, will 
remove these, but in the case of very 
fine china sometimes scratches it a little. 
Powdered whiting will be found quite 
harmless and equally good. 

Moisten Grease Spots with cold water 
and soda before scrubbing, as this will 
cause them to be more easily removed. 

To Toughen Lamp Chimneys and 
Glassware. Immerse the article in a pot 
filled with cold water, to which some 
common salt has been added. Boil the 
water well, then cool slowly. Glass 
treated in this way will resist any sudden 
change of temperature. 

Lamp Chimneys. Rubbing with salt 
after washing gives them a surprising 
brilliancy. 

Chimney on Fire. Throw into the 
stove, or upon the coals in the fireplace, 
a handful of salt or sulphur. Close the 
stove-draught, or hold a board or blanket 
before the fireplace. 

To Test Water. Put a few drops of 
solution of sugar in a glass of water, 
cover it up and put in a warm place. If 
contaminated it will become cloudy and 
deposit a sediment after a few hours. 

Test Your Mushrooms. If, when 
cooking mushrooms, a piece of silver, 
a coin, or spoon be placed in the dish 
with them no accidental death need occur 
from eating them. If there is a poison 
one among them the silver will turn 
black, then they should be thrown away. 
If it remains bright they are all right. 

LAUNDRY SUGGESTIONS 
To Have a Pretty White Washing, 

take one bar of soap, cut it up into small 
pieces, let it dissolve in just a little 
water, then fill boiler with cold water 
and put the clothes in while the water 
is cold. Let them come to a boiling 
point, then put clothes into clean, hot 
suds in washing machine and turn for 
fifteen minutes. Rinse through two clear 
waters, and one bluing water — not too 



THE HOME AND ITS INTERESTS 



57 



blue and hang out. Never put all the 
clothes in at one time. Sort them, 
putting table linen and napkins, sheets 
and pillowcases in lirst, then put in more 
water and a little more soap and the rest 
on the clothes. 

Wash Day Helps. Soak white clothes 
over night. This saves no end of rub- 
bing and the clothes will be whiter. 
In the morning wring out, and put into 
suds as hot a-, can be borne. Rub and 
put into the boiler, the fine things. 
Never boil towels, etc., with the finer 
articles, as it will tend to make the better 
pieces dingy. Before washing a colored 
article for the first time soak it 15 min- 
utes, in a half pail of water to which has 
been added a heaping tablespoonful of 
salt. Do not boil colored clothes or 
flannels. Wash in warm water with a 
little soap and ammonia, rinse in warm 
water and hang out immediately. Half 
a cup of kerosene added to the boiler of 
suds will whiten dish towels, etc. Do 
not add kerosene to fine clothes. For the 
boiler suds, one tablespoonful of some 
pure washing powder and a teaspoonful 
of household ammonia added to each pail 
full of water will be rfound better than 
soap. 

To Make Soap Jelly, shave thinly half 
a pound of soap into a saucepan and 
pour over it one quart of boiling water. 
Boil until the soap is melted, pour into 
a bowl or tin, and when cold it will be 
found to be a stiflf jelly, which will 
readily dissolve in warm water. It is 
preferable to ordinary soap in washing 
flannels and delicate fabrics, where it is 
undesirable to rub the soap directly on 
the garment itself. 

Washing Fluid. Dissolve two pounds 
of soap in about three gallons of water 
as hot as the hand can bear," and add to 
this one tablespoonful of turpentine, and 
three of liquid ammonia. The mixture 
must then be well stirred, and the linen 
steeped in it for two or three hours, 
taking care to cover up the vessel con- 
taining them, as nearly hermetically as 
possible. The clothes must afterward 
be washed in the usual way. The soap 
and water may be reheated and used a 
second time, but in that case, half a 
tablespoonful of turpentine, and a table- 
spoonful of ammonia must be added. 

The Compound for Softening Water, 
is three parts powdered borax to one 
part powdered alum, thoroughly mixed. 
In warm water dissolve four ounces of 
this compound for every ten gallons of 
water to be softened. Pour the solution 
into the water, stir lively. Coagulation 
begins at once and in a few hours all 
impurities will settle in the bottom 
Then the pure, soft water can be drawn 
ofif and used in the laundry. For laces 
cambrics, etc., an extra quantity of the 
powder is used, and for crinolines (re- 
quired to be made very stiff") a strong 
solution is necessary. Borax, being a 



neutral salt, does not in the slightest 
degree injure the texture of the linen; 
its effect is to soften the hardest water. 

A Bleaching Blue. Five cents' worth 
each of oxalic acid and Prussian blue, 
dissolved in a quart of rainwater. Allow 
to stand for several days, shaking 
occasionally. If a few drops be added 
to the boiling suds the clothes will be as 
white as snow. 

Burning Accidents will be compara- 
tively rare if mothers have alum put 
in the last rinsing water for children's 
pinafores, nightgowns, etc., when these 
articles are washed. Two ounces of 
alum to each gallon of water. 

To Wash Woolens. Always take a 
clear, warm day to wash blankets. 
Make a good suds as hot as the hands 
can stand. To each pail of water 
add three tablespoonfuls of hartshorn 
(not laundry ammonia). Make the 
second suds lighter; add two spoon- 
fuls of hartshorn to each pail of water. 
For the "rinse" make the suds still 
lighter; add two spoonfuls of hart- 
shorn to every pail of water. Never 
rinse woolens in clear water (hot or 
cold) as that shrinks and hardens them. 
Never rub them hard on the board 
or in the machine. Never put them 
in very hot or cold water; it 
shrinks them. Never rub soap on 
them; it knots the fibre and hardens 
them; and do not use soap with resin in 
it. Rinse in plenty of warm water a 
little soapy. Never leave them lying 
about wet, but finish the washing as fast 
as possible. Never wring or twist with 
the hands. Squeeze the water out gently, 
but thoroughly with a wringer. Hang to 
dry as soon as possible; in the open air 
is best, but not in freezing weather. 
Never in a hot sun nor near a hot fire. 
Any sudden change of temperature 
shrinks woolens and flannels. Soap jelly 
with borax or ammonia is good to use 
with woolens. For black wool goods 
use soap bark instead of soap. 

Washing Flannel Underwear. Always 
be sure to use tepid water, softened by 
adding a little borax or ammonia. Make 
a strong suds with a good soap kn6wn 
to be free from resin. 

Have enough suds to cover all the 
articles to be washed, and after wetting 
each garment thoroughly, press all under 
water and leave for ten or fifteen min- 
utes, then squeeze and rub with the 
hands, looking carefully after any spots 
or extra soil. Have ready an abundance 
of rinse water of the same temperature 
as that in which the woolens are washed, 
never above lukewarm, and softened with 
borax and just a trifle soapy. A second 
rinse water is desirable, especially for 
fine white flannels. After putting through 
the wringer pull each garment into 
shape, stretching well, and when dry 
they will be like new, beautifully soft 
and clean. Don't iron but fold neatly 



THE HOME AND ITS INTERESTS 



59 



and place for a few hours under a heavy 
weight, or roll tightly to lie for twelve 
or more hours before putting away. 
Treated thus, flannels will keep soft and 
pliable for years or until worn out. and 
when one has learned the knack of doing 
them, it is far easier than the old way. 

In Washing Crocheted Articles, Wool 
Shawls, etc., place in a pillow case and 
tie up the top. Immerse in a good tepid' 
soap solution and squeeze and press with 
the hands. When the water becomes 
discolored use a fresh solution and finally 
rinse in three clear waters of the same 
temperature. Squeeze out as much water 
as possible and hang up to dry, leaving 
it in the pillow case. Another way is 
to baste the articles securely between 
cloths large enough to cover them. If 
the shawl is heavy it need not be placed 
in pillow case. 

To Wash Dark Cotton Goods, calicoes 
and dark brown cambrics, put a pint 
of wheat bran into four quarts of cold 
water; boil for Yz hour; strain into a 
tub, and add sufficient warm water to 
wash one dress. Do not use soap. 
Rinse, and add bluing to your starch 
to prevent the white appearance starch 
leaves on dark colors. The bran softens 
the water. Wash brown linen in this 
way, adding a little hay to the bran- 
water while boiling. If there are grease 
spots on the linen use a little soap on 
them. Brown linen should not be dried 
in the sun. 

To Wash a Comfort Without Lumps. 
Shave one large bar of white soap into 
a boiler full of cold water, add one table- 
spoonful of borax. Let it boil till soap 
is dissolved. Put comfort in a tub, pour 
one pailful of cold water over it, then 
add the suds. Thump the comfort with 
a wooden potato masher a few moments, 
then lift the comfort into another tub 
of lukewarm water and thump it again. 
Rinse it through some really warm 
water, do not wring, and carry it in the 
yard and lay it on the grass. In a short 
time the water will be out of it and you 
can hang it on the line to dry. It will 
be as good as new. 

To Wash Lace. Sheerest fabrics and 
fine laces may be easily washed at home 
by slicing good white soap into little 
pieces and putting them in cold water 
together with the lace. Then it is all 
put on the fire and brought to a boil. 
Rinse, pin on a towel stretched on a 
smooth surface and leave there at least 
a day. If the material is white, it may be 
placed in the sun; if colored, the towel 
should be left in a dim li.ght. 

To Wash Fine Lace Handkerchiefs, 
put them into warm water with a few 
drops of ammonia: and wash with castile 
soap. Do not iron, but pull out the lace 
and spread the handkerchief out until 
nearly dry on any perfectly smooth sur- 
face. Then fold and press under a heavy 
weight. 



Fine Lingerie Waists do not require 
boiling unless they are very soiled. If 
they are allowed to soak in warm suds 
over night they will not need rubbing 
on the board. Do not put the waists 
through the wringer, but squeeze them 
carefully by hand. Rinse at least twice 
before putting them in the bluing water. 
Little starch should be used if the waists 
are very fine. Hang in the sun to bleach. 
If you tie a lump of orris root in a bit 
of cheesecloth and drop it in the boiler 
where your handkerchiefs and pillow- 
cases and finer articles of body linen 
are boiling, it will impart a delicate, 
subtle fragrance which will linger longer 
than any expensive French perfume. 

To Wash Ribbons used in underwear 
you should begin by buying a good qual- 
ity of ribbon, for in the long run it will 
pay you. If the ribbons are stained 
from perspiration any naphtha soap is a 
good cleanser. Wet the ribbons with 
tepid, not hot, water and rub the soap 
directly on the ribbon. Fold the ribbons 
up in an old towel and let them stay 
for half an hour or so, then rinse out in 
warm water and all the soil will come 
away. Iron dry. If the ribbons are not 
stained from perspiration and only 
mussed, wash with a suds of pure white 
soap and warm water. Iron between old 
linen cloths. In ironing all ribbons you 
should have a thick pad under them. 
A Turkish towel makes a good pad, or 
an old blanket doubled two or three 
times. 

Laundering Lace Curtains. Shake all 
the dust from the curtains and put them 
to soak in plenty of cold water, changing 
the water several times in the first six 
hours. Have a tubful of strong soapsuds 
to which has been added two tablespoon- 
fuls of borax dissolved in boiling water. 
Squeeze the water from the curtains 
and put them in the suds. Let them 
soak for twelve hours, then squeeze and 
sop them gently to keep from tearing 
them, and press out the water. Put 
them into another suds and repeat the 
squeezing and sopping. Next press out 
the suds and put them into a clean tub; 
cover them with boiling water and let 
them stand for an hour, then rinse in 
two clean waters. Fold them carefully 
and run through the wringer. Starch 
them and put them in frames, or if you 
have no frames tack sheets on the carpet 
and stretch the curtains on these. Fail- 
ing carpet or frame, put two matresses 
together and pin sheets tightlj' on them, 
pinning the curtains on them. In what- 
ever manner the curtains are dried be 
sure to have them stretched perfectly 
straight and every point held in place 
by a pin. Do not starch them too stiff; 
use about a cupful of a starch to a gallon 
of water for lace, scrim, etc. Coarse lace 
requires a little more stiffening. 

To Launder Silk, Pongee, etc. Do 
the work quickly. Rinse the articles 



THE HOME AXD ITS INTERESTS 



6i 



thoroughly. Press or shake out the 
water, but do not wring silk. When the 
washing is completed spread the articles 
on a clean, dry sheet or cloth and roll 
it up. Iron in an hour, or less time. 
Silk must never be sprinkled. If it gets 
too dry dampen it by rolling it in a wet 
cloth. If you care for a little stiffening 
in the silk use isinglass or gelatine. Do 
not use a very hot iron, always have a 
piece of cheesecloth between the iron 
and the silk, and press until the silk is 
perfectly dry. 

In Washing a Pongee Waist it is well 
to put a pint of bran in a white muslin 
bag, and pour as much boiling water 
over the bag as you will need to wash 
the waist. When the water is cool 
enough to put the hands in, squeeze the 
b)ag several times. Add a teaspoonful 
•of borax to the water and wash the waist 
in it. Rinse and when dry iron on the 
wrong side. Do not starch, as the bran 
.stiffens the material sufficiently. 

In Rinsing Black Silk, to intensify the 
color, use raw potato water, prepared by 
grating six or eight good sized potatoes 
with the skins on, as that is the bene- 
ficial part of it. Put on sufficient water 
to cover goods, let it stand all night. 
The next morning strain and rinse thor- 
oughly. Another way is to sponge on 
the exposed side with hot coffee strained 
through muslin. Allow to become parti- 
ally dry and iron the wrong or inner 
side. 

Silk Stockings will look their best if 
they are washed in bran water, not with 
soap. To each quart of water allow two 
lieaped tablespoonfuls of bran boil it 
for about five minutes, then strain out 
the bran. 

To Wash White Silk, use lukewarm 
water and nothing but pure, white soap, 
and iron with just a warm iron. It is the 
yellow soap, too hot water and too hot 
irons that make the silk turn yellow. 

Stains on Wash Goods. A number 
of the stains to which wash goods are 
so easily subject may be removed as 
follows: Tar or fresh paint will yield 
to kerosene or the article may be soaked 
in buttermilk then rinsed in soapy water. 
For paint on colored cottons, rub kitchen 
soap thoroughly on the spot, then soak 
in cold water over night, when the paint 
will pull off, leaving no stain or injury to 
the fabric. An iodine stain comes out 
if the fabric is soaked in sweet milk, 
with occasional rubbing of the spot. For 
blood stains nothing is better than cold 
soapsuds, to which kerosene has been 
added. Machine oil or vaseline comes 
out easily when washed with soap and 
cold water. For chocolate or cocoa, 
soap thickly and rinse in warm water. 
To remove scorch, dip in soapsuds and 
spread in the hot sunshine. It may take 
days but it will yield at last. 

For Iron Rust, use one part of oxalic 
acid, two parts of cream of tartar 



(pulverized). Apply to the spots when 
the fabric is dry, and drip from the 
fingers a few drops of warm water. For 
rust spots on white or colored goods, 
or even silks, take the juice of a lemon, 
mix quite stiff with salt, then dip the 
spots in the lemon juice and hold over 
the spout of a teakettle with boiling 
water so that the steam will come 
through on the wrong side, and the spots 
will disappear. 

For Fruit Stains, as well as tea, coffee, 
cocoa or chocolate stains, soak in cold 
water first, then place the stain over a 
bowl and pour boiling water through it, 
holding the tea kettle at a height to 
insure force. 

Stains on Black Cloth can be removed 
by rubbing with a freshly cut raw potato. 
Afterwards rub with a clean cloth. 

Stains on Ivory — piano keys — may be 
removed with oxalic acid. Ordinarily the 
keys may be kept in condition of white- 
ness by simple rubbing with alcohol. 
This means spirits, not wood alcohol. 

Boot and Shoe Stains, on stockings, 
may be removed by adding a few drops 
of oxalic acid to the wash water. 

To Remove Mildew from Cloth. Put 
a teaspoonful of chloride of lime into a 
quart of water, strain it twice, then dip 
the mildewed places in this weak solu- 
tion; lay in the sun. If the mildew has 
not disappeared when dry, repeat. Or 
rub well with brown soap, then apply a 
paste of chalk and water, and put the 
article in the sun. 

Removing Grease Spots. Ox gall is 
an excellent cleansing agent, but will 
leave a slight green tinge on white ar- 
ticles. It will brighten colors. Aqua 
ammonia is good for removing grease 
spots from any fabric. Use the ammonia 
pure, and then lay white blotting paper 
over the spot and iron it lightly. Pure 
benzine is the best for cloth and woolen 
articles. Place a piece of cloth under the 
article to be cleansed, then rub upon the 
spots the benzine. Be sure to place the 
cloth under the garment, otherwise a 
circular stain will remain. Great care 
must be taken in the use of benzine. 
It should not be used in a room where 
there is a fire, or artificial light, as the 
gases from it are very explosive. 

To Prevent Fading, alum used in 
the rinsing water will prevent green 
from fading. A handful of salt thrown 
into the rinsing water will set blue. 
Ox gall is good to use for gray and 
brown. Hay water made by pouring 
boiling water over hay is excellent for 
washing tan or brown linen. A table- 
spoonful of black pepper stirred into the 
first suds in which cottons are washed will 
prevent colors from running. Five cents' 
worth of sugar of lead crj'stals dissolved 
in a pailful of water makes a solution 
which fixes the tone of pinks, blties and 
lavenders. The fabrics should remain 
in the sugar of lead bath half an hour 



THE HOME AND ITS INTERESTS 



63 



or so before going to the suds. These 
baths will not prevent a garment from 
fading if it is hung in the sun to dry. 
Delicate colors, in fact, any colors at 
all, are safe if dried in the house. Vin- 
egar is useful in reviving colors. Add 
one teaspoonful of common vinegar to 
each quart of cold rinsing water. Thor- 
oughly saturate the article, wring tightly 
and dry quickly. If the color has been 
taken out of silks by fruit stains, 
ammonia will usually restore it. To 
wash brown Holland dresses, use bran, 
but no washing soda, and no soap unless 
the skirt is very dirty. Boil two hand- 
fuls of bran in one quart of water and 
strain through muslin. Put the bran on 
to boil again, as you will require a sec- 
ond supply of bran water for rinsing. 

Cool the water by adding one quart of 
cold water to it. Then wash the gar- 
ment. You will be surprised to see how 
the bran extracts the dirt. Rinse first 
in bran water, then in plain water. Put 
the article through a wringer and iron 
while damp, on the wrong side. When 
colored clothes are trimmed or com- 
bined with white, they should be rinsed 
in water in which salt has been dis- 
solved in about the proportion of a table- 
spoonful to a gallon of water. 

How to Do the Starching. Boiled 
starch gives the most satisfactory re- 
sults, as a rule. The starch should be 
boiled for ten minutes; it is better even 
longer. Mix the dry starch with cold 
water, in the proportion of half a cup- 
ful of cold water to two tablespoonfuls 
of starch. Pour on this, stirring all the 
time, half a pint of boiling water, if 
for cuffs, collars, shirt bosoms, etc. If 
for white skirts and articles that need 
to be fairly stiff, add a quart of boiling 
water. For dresses and articles that re- 
quire onlj' stiffening enough to make 
them like new, use two quarts of boil- 
ing water. When the cooking is nearly 
completed, add a teaspoonful of salt and 
a teaspoonful of lard or butter. A few 
drops of dissolved bluing may be beaten 
in just as the starch is taken from the 
fire. When different degrees of stiff- 
ness are required the thick starch may 
be made, then thinned to suit the various 
articles. When it is desired to have an 
article very stiff it should be dried before 
being starched and the starch should be 
used hot. It is best to turn clothes 
wrong side out when starching so that 
if lumps are formed in the starch, they 
will not show. For collars, cuffs, shirt 
bosoms, etc., have the starch hot and 
thick. Rub the starch well into the 
fabric, then clap between the hands, and 
finally draw between the fingers to re- 
move any superfluous starch. Dry well. 
For the thinner starching, work the ar- 
ticles in the starch, that all parts may 
be equally stiff; wring, and hang out- 
doors to dry. All the appliances used 
in making the starch, as well as your 



own hands, must be perfectly clean. If 
the starch is not perfectly smooth when 
thinned strain it. 

To Make Enamel for shirt bosoms, 
mix together with a gentle heat, one 
ounce white wax and two ounces sper- 
maceti; prepare in the usual way a 
sufficient quantity of starch for a dozen 
bosoms, put into it a piece of this 
enamel the size of a hazlenut, and in 
proportion for a larger number. This 
will give the clothes a beautiful polish. 

Drying Clothes in the House. The 
first precaution which must be taken 
when clothes must be dried indoors is 
to have the water very hot. Even the 
rinsing water must be of as high a tem- 
perature as can be borne by the hand of 
the laundress. No soap should be 
rubbed on the clothes, but in place of 
it a piece of soap should be finely shaved 
and dissolved in the water before the 
clothes are put in. 

The bluing water should be very blue 
to counteract the yellowing tendencies 
of the soap, and the clothes should be 
thoroughly wrung out before they are 
put into it. But the most important 
step in this really satisfactory process 
lies in the preparation of the rinsing 
water. As has been stated, this should 
be very hot. When it has been drawn 
into the tub, and while it is still steam- 
ing, pour in about two tablespoonfuls 
of good ammonia. This whitens the 
clothes wonderfully and does not injure 
them in the least. 

They may now be dried either in the 
hot kitchen or in the cold store room, 
and they are sure to be white whatever 
way they are treated. 

Dampening and Folding Clothes. If 
articles are properly folded they are 
practically half ironed. Spread a clean 
cloth in the clothes-basket; put articles 
of the same kind together. Spread the 
articles to be dampened, a piece at a 
time, on the table. Sheets, pillow-cases, 
towels and plain underwear should be 
dampened very lightly. Tablecloths nap- 
kins and all starched things must be 
made very damp. Fold each article 
smoothly, bringing the corners and 
selvedges together evenly. Roll the 
starched articles in a piece of cloth. 
Put the folded clothes in the basket and 
cover with a cloth. Do not sprinkle 
and fold the colored articles until an 
hour or two before it is time to iron 
them. It is said that in sprinkling 
clothes if a whisk broom is used the 
clothes will be dampened much more 
evenly than by sprinkling with the hand. 

Starched Muslins, Laces and Prints 
will look nicer and iron more easih' if 
dampened with hot water, instead of 
cold. 

The Right Way to Iron. Have the table 
or skirt-board covered perfectly smooth, 
first, with thick Canton flannel, then with 
a clean cotton cloth. Have the iron- 



THE HOME AND ITS INTERESTS 



6S 



stand at one end of the table. Near the 
table have a layer of salt in an old pan. 
Be sure that the irons are clean; rub 
them in the salt to make them smooth, 
then wipe. Spread the article to be 
ironed smoothly on the table. Iron 
hems, bands, trimmings, etc., first; then 
the body of the article. Move the iron 
regularly over the fabric, using some 
pressure. A constant lifting of the iron 
and a jerky movement are apt to produce 
wrinkles. Trimmings of lace and em- 
broider}' must be ironed on the wrong 
side. All colored articles must be ironed 
on the wrong side. All starched articles 
must be ironed until perfectly dry. 

The irons grow smoother and work 
better with use; for this reason it is 
better to iron the large plain pieces first, 
then follow with the starched articles. 
Tablecloths should be folded in the 
middle lengthwise, and be ironed on both 
sides until perfectly dry. Napkins and 
handkerchiefs should be ironed singly, 
then folded and pressed. When ironing 
collars, cuffs and shirts have a bowl of 
cold water and two pieces of clean 
cheesecloth. Spread the article to be 
ironed perfectly smooth, wring a piece 
of cheesecloth out of the. cold water 
and rub the starched surface with it. 



Spread the dry piece of cloth on the 
article: pass a hot iron over this; take 
off the cloth and iron the article until 
smooth and dry. Iron cuffs and collars 
on the right side; when the right side 
is nearly dry iron the wrong side. Go 
over the right side with a damp cloth, and 
polish with a hot iron. When ironing 
starched articles rub the iron occasion- 
ally with a piece of beeswax tied in 
a cloth. Be particular to wipe off all 
the wax. 

Irons will heat much quicker on a 
gas or alcohol stove if covered with a tin 
pan, to hold in the heat. For the gas 
stove nothing is better to cover the irons 
than an old tea kettle, from which the 
bottom has been cut out. The handle 
makes it convenient to lift off. 

Do not iron napkins in fanciful shapes, 
as this is no longer considered good 
taste. A square or an oblong is the best 
shape. Shirt waists, corset covers, etc.. 
are often best ironed on the wrong side. 
A cold iron causes the starch to stick. 
Be careful to have your irons clean. 
Sprinkled clothes are easier to iron than 
when rough dry. After the ironing is 
finished do not put the clothes away 
until every suspicion of dampness is re- 
moved. 



FLORICULTURE 



HOW TO MAKE A FLOWER 
GARDEN 

In Planning the Flower Garden, have 
the shape of the beds conform to the 
garden in which they are made. Do not 
place them in an open lawn, but toward 
the sides. 

In Preparing and Caring for the Soil, 
the earth of the flower beds should be 
raised several inches higher than the 
surrounding level. The first thing to 
do is to dig up the places where the 
seeds are to be planted, to the depth of a 
foot or more, — for ordinary flowers a 
foot and a half is better, — and pulverize 
it as thoroughly as possible. Turn up, 
and leave it exposed to the action of the 
elements for two or three days; then 
reduce it to a good state of mellowness 
with the hoe. Heavy compact soils 
should have sand added, or old mortar, 
or similar substance, to keep them from 
packing. The surface of the soil should 
be kept loose to give free admission of 
air to the roots of the plants. 

In Regard to Fertilizers, barnyard 
manure is excellent, but bone meal, 
easily and cheaply procured at all stores 
where agricultural goods are sold, is 
a good substitute. The fertilizer should 
be thoroughly mixed with the earth at 
the beginning. A pound of the bone 



meal (which ought not to cost more than 
four or five cents) will fertilize a con- 
siderable bed. If soil is pure, use a tea- 
cup full to each square yard. For 
flowering plants leafmould, composed of 
decaying leaves and other decaying 
vegetable matter, usually collected about 
stumps and in hollows of forest and 
pasture, is an important fertilizer. It 
may be artificially manufactured at home, 
by collecting leaves and treating them 
properly, turning them over once a week 
and keeping them moist. Soap suds are 
also a good fertilizer. 

In Arranging the Plants in the bed, 
mass those of one kind in the center. 
Do not mix them too much. Edge the 
bed with another kind than those planted 
in the middle. This edging should be 
lower than the central plants, distinct, 
and at the same time pleasing and con- 
sistent. In a good bed, both body and 
edging should be of all-summer duration, 
either in fresh growth, or in bloom. 
Do not crowd the beds. Plant the cen- 
tral mass somewhat thin, as it will close 
up; plant the edge close and during the 
summer keep it cut low enough and 
within proper limits. 

When Buying Seed buy of a dealer 
who has a reputation for selling the best. 
Cheap seed is expensive in the end. 



THE HOME AND ITS INTERESTS 



67 



When Sowing Seeds take care to cover 
the very fine ones lightly. Scatter them 
on the surface and sift a little fine earth 
over them, pressing it down with a 
smooth board. Even larger seeds ought 
not to have much of a covering. Keep 
the soil moist until germination takes 
place; this may be done by showering it 
two or three times a day if the weather 
is warm and windy. 

In Transplanting, when thinning out 
seedlings, do not begin until the small 
plants have their second leaves. Choose 
a cloudy day. Lift the plants so as not 
to disturb their roots. Have the bed 
read}' for them and re-set as soon as 
possible. Press soil firmly about the 
roots and give them a good watering. 
In general, provide a shade in case 
of sunny weather, — conveniently in the 
form of newspaper over sticks set up in 
triangular shape. Thus exclude the sun 
without excluding air, — leave space at 
north side open. Never use flower pots, 
boxes or anything of that kind to cover 
newly set plants: — they need plenty of 
fresh air. 

In Watering Plants, observe the fol- 
lowing rules: Watch the plants and 
apply water when soil is dry. Use 
watering can or hydrant several times a 
day if necessary, but do not do this if 
you cannot keep it up as long as neces- 
sary. Evening is the best time to apply 
water. Give enough water to penetrate 
the soil to where the roots are; and give 
more water as days grow longer and 
warmer. 

Weeding and Hoeing should be thor- 
oughly done. Begin to pull weeds as 
soon as you can distinguish them from 
the flowering plants. 

In Fertilizing do not use any fertilizer 
on a plant not in active growth. Such a 
plant is not in condition to make use 
of it, and the application will be an in- 
jury rather than a benefit. When the 
plant begins to grow, then begin to feed 
with the fertilizer. Give small amounts 
at first; never give enough to force the 
growth. A teaspoonful of finely ground 
bone-meal to seven-inch pot will give 
good results if dug in about the roots 
of the plants. Coarsely ground meal 
works slower but longer. An appli- 
cation twice during the season will be 
generally sufficient. 

SOME GOOD PLANTS FOR THE 

GARDEN 

(From Writings of Experts) 

These can be safely be planted in 
flower beds and borders in the garden 
from the last of April on. 

Carnations, young plants propagated 
last autumn, or cut-back plants that had 
bloomed in winter: Plant April 20-May 
20: holes 4-5 inches deep; good garden 
ground not heavily manured; open sun- 
shine. 



Fuchsias: May 10-31; in holes 4-6 
inches deep; moist, porous soil with a 
liberal addition of sand and leaf-mould 
sheltered situation; partial shade. 

Geraniums: May 15-June 5; holes 4-7 
inches deep; deep, light loam; open, 
sunny exposure. Very rich or recently 
manured soil gives an extra-strong leafy 
growth; better have a poorer soil and 
more blossoms. 

Heliotropes: May 20-June i ; in holes 
4-7 inches deep; deep, rich, somewhat 
moist soil but well firmed; open sunshine 
or faintly shaded at noon. Because of its 
great number of roots it must be given 
much more water than such plants as 
the Geranium. 

Galtonias, or Summer Hyacinths: Plant 
April 2S-May 31: in holes 4-5 inches 
deep; rich, porous soil; sunny position. 
Excellent to plant among shrubs same 
as gladioli. 

Hydrangeas, Otaksa, Thomas Hogg 
and this class: Plant April 2S-May 20; 
in holes 5-15 inches deep, according to 
size of plant; deep, rich, moist soil; 
slight shade especially from 11 a. m. till 
3 P- m- 

Lantanas: May 15-30; holes 4-7 inches 
deep; any common soil; a dryish place; 
open sunshine, or faint shade if ground 
is dry. 

Petunias: The finer varieties raised 
from seed or from cuttings are usually 
pot-grown. Plant May 10-30; in holes 
4-5 inches deep; good, rich, moist soil, 
not very stiff; open sunshine, or faint 
shade at noon. 

Roses, Tea: April 25-May 30; in holes 
4-7 inches deep; good, rich, moist, 
deeply-worked soil; open sunshine or 
faint shade in early afternoon. At first 
carpet the bed with pansies or verbenas; 
it may be late summer before the ros,es 
make a free flower-bearing growth. 

Verbenas: Plant April 30-May 30 in 
holes 3-4 inches deep; good, rich soil, 
somewhat moist; open sunshine or faint 
shade. Verbenas are often planted be- 
tween other and taller plants to form a 
carpet of growth and bloom in early 
summer until the bigger plants grow 
enough to need all of the room for them- 
selves. 

Colored-Leaved Plants. Coleus, iresine 
(achyranthes), alternanthera and acal- 
ypha are much used in summer garden- 
ing for pattern work in beds, masses of 
color or as edgings. They love an open, 
sunny place. Plant May 20-June 15; in 
holes 3-5 inches deep: fairly good, but 
not over-rich ground. Keep closely 
pinched into proper bounds or pattern 
lines throughout the summer. 

Golden Feverfew is raised from seed 
every year, and indoors, say greenhouse, 
window or hotbed, to have it early 
enough. Plant April 2S-May 15; ordi- 
narily rich soil; in holes 3-4 inches deep; 
open sunshine. Use it as a border to 
beds, and pinch out every flower-bud. 



THE HOME AND ITS INTERESTS 



69 



Summer Flowering Tender Bulbs. 

These are such things as gladioli and 
tuberoses that we plant out in early 
summer and lift again in fall and keep 
them in the house, away from frost, 
over winter. By planting them at diff- 
erent times we can have them in bloom 
from midsummer until frost. And they 
are convenient to plant in clumps here 
and there in open places between shrubs 
and other plants. 

Gladioli: Plant April 25-May i for July- 
August flowers; May 25-June i for Au- 
gust-September blossoms; June 20-July 
I for September-October blooms. Set 
the bulbs 4-5 inches under ground; good 
soil; open situation. Plant from six to 
ten in a group, as the effect is much 
finer than when they are planted singly. 
Set a stake in the center of the group 
at planting time. Later fasten some 
stiff wire to it in a sort of crinkled, cir- 
cular form, a foot or eighteen inches 
from the ground, and when the flower 
stalks appear tie them in among the 
crinkles of the wire. Let these crinkles 
be uneven and informal, that all prim- 
ness in the appearance of the fastened 
stalk may be avoided. 

luheroses: Plant May 20-June 20; in 
holes 5-6 inches deep; deep, light, rich 
soil; warm, open situation. Keep these 
bulbs extra warm (60°) in winter. 

Dormant Roots. These include such 
roots as we winter-dry in our cool but 
frostproof cellars and plant out again 
in the springtime to do duty for another 
summer, and in autumn lift and house 
them again over winter. This is how 
we treat cannas, dahlias, Madeira vine, 
the Mexican ipomoea paniculata and 
some others, and our lovely tuberous 
begonias. After you get a start with 
these "roots" you can have them forever 
if you can only keep them from frost 
and safe in winter. You do not need a 
hotbed or a greenhouse to start them in 
spring any more than does a farmer to 
start his potatoes in before planting them 
out in the field. 

Begonias, tuberous-rooted: Plant dor- 
mant tubers April 2S-May 20; in holes 
3-4 inches deep. Growing plants May 
15-30; holes 4-5 inches deep; light, rich, 
porous soil, with sand and leaf-soil 
added; good shelter; open sunshine or 
partial shade. 

Cannas: Dormant rootstocks plant 
April 25-May T5; in holes 5-9 inches 
deep. Growing plants May lo-june i; 
in holes 5-10 inches deep. Both kinds 
like deep, moist, rich soil; open sunshine. 

Dahlias: Plant dormant roots April 25- 
May 15; in holes 5-10 inches deep; deep, 
rich soil, moist but well drained; shel- 
tered position; open sunshine or faint 
shade. Before planting divide the old 
clumps into as many parts as they will 
easily separate into, preserving one or 
two eyes to each division. Remember, 
a tuber without an eye is of no use. 



Treat each division as an individual 
plant. 

Fragrant Flowers: While most flowers 
are fragrant, some are especially so, 
and all gardens ought to have a few of 
them. Mignonette is delightful, either 
in the bed or for cutting. It is the same 
with the Heliotrope. Sweet Alyssum is 
always pleasing in a boquet. The Nas- 
turtium has a rich, spicy fragrance which 
makes it a delightful flower for use on 
the breakfast-table. Have enough of 
these flowers to supply all possible needs 
in the cut-flower line. 

Pansies: If early flowers are desired 
purchase plants from the florists, who 
can send them to you in bloom, thus en- 
abling you to make sure of getting just 
the color you want if you have any 
preference in this respect. You can sow 
seed to furnish plants for late fall flower- 
ing, as your early-flowering plants will 
probably exhaust themselves during the 
summer months. Give the Pansy bed 
a shelter from the hot, midday sun if 
possible, but let it be an airy place. 

Plants for Edging: Large beds require 
some small, low-growing, compact plant 
as a border. Among the flowering plants 
best suited to the use of the amateur 
are Candytuft, white and red: Sweet 
Alyssum, white; and Lobelia, blue, and 
blue and white. Among "foliage" plants 
the best are Coleus, red and yellow; 
Achyranthes, red and maroon; Altenan- 
thera, red, pink, and green; Centaurea, 
gray, and Pyrethrum Golden Feather, 
yellow. Also, Madame Saleroi Gerani- 
um, pale green and white. 

Tulips: Dig a trench a foot d^ep the 
size you want your bed. Put in a layer 
of manure, then one of leaf-mould, next 
a couple of inches of fine garden soil. 
Set your bulbs in this and cover with six 
inches of nice earth. Don't allow ma- 
nure to touch the bulbs or it will rot 
them. Cover with straw or cedar, hem- 
Jock or balsam branches to keep frost 
away. Remove these directly after 
frost. 

Plants for Cutting: Every garden ought 
to have its corner from which to gather 
flowers for gifts to one's friends, and for 
use in the house and for personal adorn- 
ment. In such a place one can sow the 
odds and ends of seed left after sowing 
the garden beds, and seedlings may be 
transplanted to it at thinning-out-time. 
Here cuttings from the window-garden 
may be put out to root, and they will 
flower in due season, thus helping to 
furnish a greater variety than annuals 
alone will be able to give. 

Hardening Off Plants. Plants grown 
in greenhouses, windows, hotbeds or 
cold-frames should be thoroughly "hard- 
ened off" before they are planted out 
in the open ground — by exposing them 
in favorable weather, a little at a time 
to begin with, to the open air, and more 
each succeeding day until planting time. 



THE HOME AND ITS INTERESTS 



71 



HINTS ON ROSE CULTURE 
The Best Way to Buy Roses is from 
a worth}' grower who has grown them 
himself and in your own region. Home- 
grown roses are better than imported, 
as they are accustomed to the climate. 
As an amateur, do not buy slips or cut- 
tings but two-year-old plants, with roots 
started. 

Some Things Which Roses Demand 
are as follows, first; plenty of sunshine: 
second, shelter from north or west winds 
(a hardy crimson rambler grown on a 
wire netting gives a good protection) ; 
third, do not crowd them in with other 
flowers; fourth, feed them plenty of rich 
food, and fresh water. Do not keep the 
ground wet, however. Do not try to 
grow roses in close proximity to trees, 
as they will be too much starved. 

In Planting Roses the usual time in 
the north is late in October and No- 
vember (when shrubs are usually 
planted); also in March; in the south 
and in California, in February. Make 
the beds not wider than four feet for 
easy management. Dig the bed to the 
depth of at least two feet and a half, — 
three is better. Throw aside the soil 
dug out, unless it be very rich. Unless 
the subsoil be of gravel, put in the 
bottom of the bed a six-inch layer of 
broken stone for drainage. Fill the bed 
with heavy loam mixed thoroughly with 
manure in the proportion of one part 
manure to six of soilr (Onl}' well rotted 
manure should be used, — preferably cow 
manure.) Set the plants from eighteen 
inches .to two feet apart; if in rows it 
will be found more convenient to dig a 
trench eighteen inches deep and a foot 
or more wide. Be sure that the bud or 
graft is two inches below the soil, or 
else you may have trouble with suckers. 
Water thoroughly when planted, and if 
the weather be dry the ground should be 
kept moist for some time after planting. 
If you dislike the look of the brown 
earth, carpet the beds with Viola cor- 
nuta or with pansies. 

ROSES FOR BEGINNERS IN 
GARDENING 

Pacific Coast Bush Roses: La France, 
Maman Cochet, Papa Gontier, Paul 
Neyron, General Jacqeminot, Mrs. John 
Laing. Pacific Coast Climbing Roses: 
Cherokee, Reine Marie Henriette. South- 
■ern Bush Roses: Baroness de Rothschild, 
La France, Souvenir de la Malmaison, 
Madame C. Testout, Papa Gontier. 
Southern Climbing Roses: Cloth of Gold, 
Reine Marie Henriette. Middle West 
Bush Roses: Prince Camille de Rohan, 
Magna Charta, Louis Van Houtte, 
Captain Christy, General Jacqueminot, 
Crested Moss. Middle West Climbing 
Roses: Seven Sisters, Crimson Rambler. 
Northern and Eastern Bush Roses: 
Alfred Colomb, General Jacqueminot, 
Madame Plantier, Louis Van Houtte, 



Mrs. John Laing, Paul Neyron. North- 
ern and Eastern Climbing Roses: Crim- 
son Rambler, Debutante. 

FLOWER ENEMIES AND HOW TO 
MEET THEM 

Roses Have Four or Five Important 
enemies: 

The Rose Beetle, or rose bug, should 
be shaken off into a pan of kerosene. 
The early morning is the best time to 
do it, as the insects are then more stupid. 

Black Spot, a fungus disease, appears 
about the middle of June. Cut off the 
spotted leaf and also two or three leaf 
stalks above, whether affected or not. 
Remove and burn. To prevent black 
spot, spray in April before the foliage 
or buds appear, with Bordeaux mixture. 
(For formulae of insecticides, see section 
on Horticulture, p. ). 

The Aphis is a tiny green sucking 
insect (a plant louse) which may be 
^removed by tobacco. Apply fresh to- 
bacco dust to the foliage when moist. 
Spray the plants with tobacco tea, or dip 
the plants in it. 

Green Worms on roses may be killed 
by powdering them with powdered 
Hellebore, while the leaves are moist. 
Use, if you can, a small bellows, and 
wash off the dust in a day or two. 

Mildew crinkles the foliage of the rose 
and makes it turn grayish. Dust with 
Flowers of Sulphur, which is more a 
preventive than a cure. Repeat in a few 
days. 

In Regard to Other Plants and Pests. 
Worms in the Roots of plants may be 
destroyed by two methods: first, pour 
fresh lime water upon the pots in which 
plants are grown; be sure lime is fresh, 
and saturate the soil. Repeat until it is 
effective. Use a piece of lime as large as 
a teacup to a pailful of water. A second 
remedy is to insert numerous matches 
head downward in the top of the pot, 
around the plant and pour water on 
to carry tlie sulphur dovv^n to the worms. 

For Cut Worms, take Paris Green, 
mix it with shorts or middlings, as the 
millers call them, — enough to give a 
slight green tinge from the poison. 
Dampen slightly and scatter about in- 
fested places. The worms eat of this 
and die. A similar remedy is to soak 
bran in arsenic, or dust slices of raw 
potato with dry arsenic, and feed as 
above. 

(Beware nothing eats this, it is not 
intended for). 

For the Red Spider, when showering 
the plants does not prove effective, use 
hot water. Heat a tubful to 120°, as 
tested by a thermometer, and dip the 
infested plants in it. allowing them to 
remain covered for half a minute. 

A Home-Made Insect Spray. If your 
house plants in the winter are troubled 
by the little green louse (aphis) a thor- 
ough spraying with kerosene emulsion 



THE HOME AND ITS INTERESTS 



73 



will clear awaj' the pests. It can be 
prepared in a small way by putting one 
cupful of boiling-hot soapsuds into a 
bottle, then adding two teacupfuls of 
kerosene oil, and shaking vigorously for 
five minutes. A little of this diluted with 
from ten to fifteen times its bulk of warm 
water will make a solution the proper 
strength for spraying. Use a little pre- 
fumerj' spray with a rubber bulb. 

Tobacco Tea is made by steeping 
leaves and stalks, which may be ob- 
tained from florists or from cigarmak- 
ers, in hot water until the water is the 
color of ordinary table tea when made 
rather weak. This may be applied to 
plants in a spray, or they may be dip- 
ped in it. It will not injure any plant. 
It is not as effective as fumigation with 
tobacco, but is less troublesome and 
not so disagreeable. To make it effective 
it should be used about once a week. 
Care should be taken that it does not 
come in contact with flowers of light 
color, as it leaves stains on them. 

Don't be Afraid to Scrub the Plants 
brought in for the winter. With a brush, 
water, soap and an infusion of tobacco 
every leaf and stem should be scrubbed 
to remove insects. The bathroom spray 
is excellent to use in rinsing, which 
should be thorough. A frequent drench- 
ing and occasional meals of flower food 
will make up to the plants for the loss 
of outdoor life and they will repay with 
vigorous growth and bloom during the 
winter months. 

An Infallible Wash for destroying the 
scaly insects is prepared as follows: Place 
say, one-half bar of ordinary laundry 
soap in a deep saucer and pour insurance 
oil around it. Let this stand for about 
a week, or until the soap has become well 
saturated with oil. Make a moderately 
strong lather of this soap and wash or 
spray the leaves and stems of the plants 
thoroughl}^ then spray with clear water. 
This will kill the insects without injury 
to the most delicate plant. 

GOOD VINES TO USE ABOUT THE 
HOME 

American Iv3' (or Virginia Creeper); 
Bitter-Sweet; Wistaria; Morning Glory, 
both old and Japanese; Wild Cucumber; 
Gourds; Climbing Nasturtium; Sweet 
Peas ; Castor Bean (or Ricinus) ; Japanese 
Hop; Madeira Vine (or Mignonette 
Vine). 

WELL-KNOWN PERENNIALS 

The following may be successfully 
raised from seed: 

Arabis Alpina, Hard}' Primrose, Del- 
phinism Stoksia, Columbine, Pyrethrum, 
Garden Heliotrope, Sweet \\'illiam. Ori- 
ental Poppy, Rocket, Penstemon, Can- 
terbury Bell, Foxgloves. Achillea, Gail- 
lardia, Lychnis. Hardy Pinks, Dianthus, 
Monkshood, Platycodon, Phlox, Holly- 
hock, Veronica, Hybiscus, Lobelia, 



Chrysanthemum, Companula Bocconia, 
Shasta Daisy, Agrostemma, and Japan- 
ese Anemone. 

A hotbed is "a thing of beauty and a 
joy forever" to the amateur gardener. 

HOW TO RAISE FLOWERS IN- 
DOORS. 
Transplanting From Out-Doors: 

Plants that are to be potted for the win- 
ter should be taken up early in Septem- 
ber as the}' require at least a month in 
which to become fuHy established in new 
quarters. First, to get plants read}', cut 
with thin bladed spade a deep circle 
about the plant, size of the pot for which 
it is intended. After thus cutting, wait 
about ten days for new roots to get 
started. If ground is dry, water well the 
night before the plant is taken up. Soak 
the pot to be used so it will not absorb 
water from the plant. Old pots should be 
scrubbed in strong soapsuds to remove 
fungus growths. With new soil ready 
place drainage material in pot, lift the 
plant on a damp or cloudy day without 
disturbing any of the roots, and place in 
the pot. Fill in with new soil the space 
around the plant. Water well and re- 
move to a shady place. Shower the plant 
well until it shows signs of growth. Cut 
away superfluous branches, and prune 
into a symmetrical shape. Remove buds, 
except in case of chrysanthemums or 
other plants whose season of bloom is 
near. 

Hygiene for House Plants: Leave at 
least an inch of space between soil and 
top of the pot for water. If leaves turn 
yellow remove them at once. Carefully 
keep down plant insects. Remove 
plants to house before cold weather 
comes, and before fires are built. Keep 
windows open as much as possible to 
admit plenty of fresh air. Avoid drafts. 
Keep the air moist and not too warm. 
Give plants rest; not merely bulbous 
plants, but nearly all plants need it. 
Plants wanted for winter use should be 
given several months' rest if they have 
blossomed in summer. Turn the plants 
in the window to keep them symmetrical. 

WINDOW BOXES 
As to the Structure of the Box it 

should be of one inch lumber, length of 
the window, about ten inches wide and 
from eight to ten inches deep. Scythe- 
boxes or window shade boxes, obtainable 
at hardware or dry goods stores, are con- 
venient with some alterations. Have the 
seams of the bo.xes tight and painted or 
calked, so as to prevent escape of water. 
Whitewash the inside. For drainage, 
bore small hole in the bottom of the 
box and when not needed plug it up. A 
lining of zinc is good. The soil should 
be adapted to a variety of plants. A 
rich compost is desirable composed of 
one part of old decayed sod, or rich 
garden loam and one part of leaf-mould. 



THE HOME AND ITS INTERESTS 



75 



with one part of old well rotted manure 
and a little sharp sand. In regard to the 
plants, use those of- a trailing rather 
than climbing nature for the face of the 
boxes, and well selected and not too 
numerous variety for the middle of the 
boxes. It is well to have the ends 
planted alike. The following is a sug- 
gestion for plants to be used. 

Flowers for East- Window Boxes. 
I. Fuchsia (Storm-King), Begonia Ar- 
gentia, Begonia Haageana, Farfugeum, 
Trailing Fuchsia, Maurandia. 2. Begonia 
Rubra, Boston Fern, Trailing Begonia, 
Asparagus Sprengerii. 3. Impatiens 
Holstii, Impatiens (Sunlight), Star-leaved 
Begonia, Trailing Abutilon, Maurandia. 

Flowers for West- Window Boxes. 
I. Geranium (S. A. Nutt), Geranium 
(White Camphor), Ageratum, Trailing 
Abutilon, Vinca. 2. Dark Coleus (all the 
way across). Light Coleus (all the way 
across), Vinca (all the way across), 
3. Double Pink Petunia (all the way 
across), Wild Cucumber Vine (all the 
way across). 

Bright nasturtiums, scarlet and white 
phlox Drummondii, scarlet and white 
or pink and white verbenas, all make 
effective and pleasing boxes; the trail- 
ing alyssum is delicate and pretty; and 
for blue effects the various lobelias are 
always available. The blue flax — Liniim 
perenne — is exceedingly light and grace- 
ful. 

Crocuses in a Window Box: Get from 
a reliable dealer one hundred crocus 
bulbs in October; take care to provide 
drainage by means of a few small holes 
in the bottom of the box and a layer of 
broken crock or similar material with 
some pieces of charcoal. Cover the 
bulbs with an inch of earth, water well 
and keep in a cool dark place where the 
bulbs will not be subjected to hard frost. 
Place the box in a sunny window in 
January or February. Water freely and 
regularly and maintain rather low tem- 
perature. 

A Window Garden of Wild Flowers. 
In early autumn select such flowers as 
anemones, violets, bloodroots, trilliums, 
etc., also ferns. Place in pots or boxes 
with as much natural soil as possible. 
Keep the blooming plants in the cellar 
or a cool, dark room until about the 
middle of December, watering occasion- 
ally. Then place in a sunny window, 
water frequently, and you will have 
blossoms long before they appear in 
their native haunts. 

FLORAL DECORATIONS 
To Have Spring at Christmas. A 

simple but effective plan for insuring a 
wealth of blossoms at Christmas is as 
follows: About the end of October cut 
some branches of crab-apples, plums and 



cherries. Stand these in a jar of tepid 
water, adding warm — not hot — water 
whenever the jar needs replenishing. 
Be careful not to let freeze, and about 
Christmas the branches will be filled witli 
blossoms. Crab-apple sprays are es- 
pecially effective, as their blossoms last 
for weeks, are delightfully fragrant and 
of the most delicate coloring. 

Foxgloves for Christmas Blooming. 
Late in the fall take up some foxglove 
seedlings, setting them in shallow boxes, 
for their roots radiate instead of growing 
downward. Shade from direct sunshine; 
give rich, well-drained and well-watered 
soil. The little plants grow rapidly, and 
come into bloom about Christmastime. 
And such bloom! Tall spikes of wa.Nien 
white and rose-pink bells, delicately 
tinted and mottled with carmine; 
dwarfed and refined out of resemblance 
to their gross summer growth, they make 
ideal house plants, absolutely free from 
vermin, rivaling in hardiness and con- 
tinuous blooms the best geraniums. 

The Use of Jardinieres is in no way 
harmful to plants, provided something is 
put in the bottom of them for the pot 
to stand on and lift it out of the water 
which collects in the jardiniere. It is 
this water, and not the jardiniere, which 
does the harm generally attributed to the 
latter. A piece of brick, shaped to 
fit the jardiniere, will be found as good 
as anything- that can be used, as it will 
furnish a solid and safe support for the 
plant. 

A Garden in a Turnip. Take a turnip 
of large size; scrape out the centre, 
leaving a pretty thick wall around. 
Fill the cavity with earth and plant in it 
some clinging vine or morning-glory. 
Suspend the turnip with cords, and in a 
little time the vines will twine around 
the strings, and the turnip, sprouting 
from below, will grow leaves and stems 
that will turn upward and curl grace- 
full}' around the base. 

Five Golden Rules which should be 
observed by those who often arrange 
flowers: 

Use plenty of foliage. 

Put your flowers in lightly. 

Use artistic glasses. 

Do not use more than two at the most 
three dift'erent kinds of flowers in one 
decoration. 

Arrange your colors to form a bold 
contrast, or. better still, a soft harmony. 

The aim of the decorator should be 
to show off the flowers — not the vases 
that contain them; therefore the simpler 
ones are far preferable to even the most 
elaborate. 

Glasses for a dinner table should be 
either white, a delicate shade of green, 
brown, or rose color, acording to the 
flowers arranged in them. 



THE HOME AND ITS INTERESTS 



77 



DOMESTIC PETS 



THE CANARY 

In caring for it place the cage in 
good sunlight but so that no draught 
of air can strike the bird. Feed a healthy 
bird rape, hemp, canary seed, water, cuttle- 
fish bone, and a little hard boiled egg mixed 
with cracker, grated fine, once or twice a 
week. Feed once or twice a week cabbage, 
mustard, plantain, chickweed or lettuce, all 
of which are good for him. A bit of apple 
is also relished. Supply plenty of clean, 
cool, drinking water. Place gravel paper or 
sand on floor of cage. Feed at a certain 
hour in the morning. Supply a bath three 
times a week with dish of tepid water. The 
room should not be overheated. When 
moulting keep warm and avoid all 
draughts of air. 

Diseases and Cures. Husk or Asthma. 
The curatives are aperients, such as endive, 
.water cresses, bread and milk and red 
pepper. 

Pip. Mix red pepper, butter and garlic 
and swab out the throat. 

Costiveness. Plenty of green food and 
fruit. 

Obstruction of the Rump Gland. Pierce 
with a needle. Press the inflamed matter 
out, and drop fine sugar over the wound. 

Lice. Keep the cage clean and dry. 
Keep a saucer of fresh water in the cage 
and the bird will free itself. 

Moulting. Give plenty of food and keep 
warm. Saffron and a rusty nail put in their 
drinking water is excellent. Tie a piece of 
fat bacon in his cage. It's a tonic and will 
improve his song. 

Loss of Voice. Feed with paste of bread, 
lettuce and rape seed with yolk of egg. 
Colds may be cured by putting twenty drops 
of paregoric, a bit of gum arabic the size 
of a pea, and half a teaspoonful of 
glycerine in the water. Loss of voice 
may be treated in the same way, but in 
either case it is best to give first a drop 
or two of castor oil from the point of a 
penholder. Diarrhoea is best treated by 
oil given as above, afterwards adding 
gum to the fountain and sprinkling a 
little prepared chalk in the egg-food. 

The feet need to be examined now and 
then, since balls may gather upon them and 
cause much pain. When the feet are 
swollen dissolve a teaspoonful of boracic 
acid in a coffee cup of boiling water. 
Steam and bathe bird's feet, or hold feet 
in the water, after it has become only 
warm. The claws may need to be short- 
ened a little from time to time, being 
clipped with little scissors. 

THE MOCKING BIRD 

The general hygienic rules are the same 
for all cage birds. 

The natural food of the mocking bird 
consists of insects, fruit and berries, and a 



few insects or meal worms should be 
added to its daily diet, which may consist 
of what is called fig-dust — finely-grained 
oats mixed into a stiff dough with milk 
and water. Carrot and boiled potato 
may be given alternately, with a little 
egg-food. Gravel and water, of course, 
« are needed. 

THE PARROT 

As a general rule, the food of all parrots 
should consist of grain and seeds, especially 
millet, maise, or harvest grains in the ear or 
on the stalk. Sunflower seed is highly rel- 
ished, and such green food as salad herbs, 
chickweed, groundsel, etc., should be given 
freely, with a twig from some green tree to 
gnaw at, Biscuits are good in moderation, 
as also nuts and sweet fruits. Parrots 
should have frequent opportunities to bathe, 
and, if they fail to do so, should be show- 
ered in summer, now and then, with warm 
water from a syringe. 

THE CAT 

The ordinary food is milk and meat, — the 
latter preferably cooked — though raw liver 
is often fed. Should be done so with mod- 
eration. Don't forget to have a dish of 
fresh, clean water convenient; cats suffer 
often for cool drinks. When puss is not 
feeling well stir a spoonful of sulphur into 
her warm milk. A spoonful of oil given 
every week or two will relieve puss of the 
ball of fur accumulated from making her 
frequent toilets. For fits, put a pinch of 
common table salt in the cat's mouth, then 
put it in a dark, quiet place for a short time. 

If you have reason to think puss has 
been exposed to mange, watch her ears 
carefully and if they commence to look 
stiff and crusted, as it were, on the edges, 
wash them in a strong suds of warm water 
and common hard soap (soft soap is better 
when procurable) ; rinse in quite hot water 
and dry with a soft cloth. Then anoint 
freely with lard and sulphur, at least 
once every twenty-four hours, until a 
cure is effected. Feed generously during 
this period with a nourishing, but meat- 
less diet. 

Note. — For care of the dog see section 
on domestic animals in the Farm Depart- 
ment. 

GOLDFISH 

Give the fish fresh water but never change 
all the water in the globe at once. The 
sudden change from standing water to fresh 
is too much for the fish, giving them cramps, 
from which they die. Do not purchase fish 
which come from warm water or you can- 
not keep them. Feed special fish biscuit or 
cracker crumbs, but not more than two or 
three times a week and do not feed too 
heavily. 



THE CULINARY ART 



GENERAL RULES FOR COOKING 



PRINCIPLES OF NUTRITION 

The securing and preparing of food 
consumes an immense amount of the 
time and effort of mankind. Among 
primitive peoples from half to three- 
fourths of their waking hours are thus 
spent, with the crudest implements, most 
simple direct methods, and compara- 
tively small results. With civilization, 
people have learned to assign this work 
to a relatively few persons, employing 
powerful machines with wonderful swift- 
ness and much clearer understanding of 
the needs of the body and values of the 
different foods; so that the modern man 
spends directly only a very small amount 
of his time in food-getting, but is depen- 
dent for his nourishment upon the science 
and skill of others. For that reason, 
cooking in particular, has become one 
of the most exacting arts, requiring a 
careful knowledge of the laws of hygiene. 

The following table prepared by Mrs. 
S. T. Rorer, of the Boston Cooking 
School, will be found useful in selecting 
foods with reference to their power to 
repair waste tissue — as for the manual 
worker who uses up much muscular tis- 
sue, — or to supply heat, fat and energy — 
as in the case of the thin or those ex- 
posed to cold. 

The nitrogenous or albuminous foods, 
— those rich in nitrogen — build and repair 
the tissues and muscles of the body, 
and will not, under ordinary circum- 
stances, contribute to the heat. The car- 
bonaceous foods, rich in starch sugar, 
and fat contribute to the heat and force 
of the body and will not build nor repair 
the tissues. No one food, even if it is 
rich in nourishment, may be considered 
as a perfect food or advantageous, unless 
balanced with the proper elements. The 
proportions in the meal for the average 
person should be about i part of proteins 
(muscle builders), to 6 parts of the other 
elements (which should furnish from 
3000 to 3500 calories of heat). 

The table shows the quantity of 
muscle-building materials and of heat 
and force producers, in one hundred 
parts of some of our common foods: 

Nutritive Values of Foods 

Nitro- Car- 
gen bon 

Lean beef, 3.00 11.00 

Common roasted beef, 3.528 17.76 



Whitefish, 2.41 9.00 

Salmon, 2.09 16.00 

Eggs, 1.90 13-50 

Milk (cow's), 66 8.00 

Oysters 2.13 7.18 

Cheese (ripe old), 4.126 41.04 

Cheese (cream), 2.920 71.10 

Cheese (Neufchatel), 1.27 50.71 

Beans (old dried), 4.15 48.50 

Peas (dried), 3.66 44.00 

Peas (split), 3.91 46.00 

Lentils, 3.87 43.00 

Hard wheat, . .' 3.00 41.00 

Flour, white, 1.64 38.50 

Oatmeal, 1.95 44.00 

Rye flour, 1.75 41.00 

Rice, 1.80 41.00 

Potatoes, 33 1 1. 00 

Indian corn, 1.70 44.00 

Bread (common home-made), 1.20 30.00 

Nuts (English walnuts), 1.40 20.65 

Almonds, 2.67 40.00 

Butter, 64 83.00 

Olive oil, Traces only 98.00 

The following table is by the same 
author. 

Times required by the different foods 
to digest (under average conditions of 
cooking, mastication, and vigor of the 
digestive system) ; 

Beef, broiled, 2 hours 45 minutes 

Beef, roasted, 3 hours 

Mutton, roasted, 3 hours 15 minutes 

Mutton, boiled, 3 hours 

Veal, boiled, 4 hours 

Veal, roasted, 4 hours 30 minutes 

Pork, roasted, 5 hours 15 minutes 

Turkey, boiled, 2 hours 25 minutes 

Turkey, roasted, 3 hours 

Fowl, boiled 3 hours 45 minutes 

Fowl, roasted, 4 hours 

Duck, roasted 4 hours 

Goose, roasted, young, 2 hours 30 minutes 

Goose, old, 45^ to 5 hours 

Venison steak, lightly 

broiled, .1 hour 30 minutes 

Liver, broiled, 2 hours 

Pig's feet, boiled, i hour 

Sweetbreads, stewed 

or fried i hour 

Tripe, plainly dressed, i hour 

Salmon, dried, boiled, i hour 30 minutes 

Calf's brains, lightly 

dressed, i hour 45 minutes 

Codfish, cured, salted, 

boiled 2 hours 15 minutes 

Sucking pig, roasted, 2 hours 30 minutes 



79 



THE CULINARY ART 



Lamb, broiled, 2 hours 30 minutes 

Lamb, roasted, 3 hours 30 minutes 

Bacon, broiled, 3 hours 

Sausage, broiled, 3 hours 20 minutes 

Sausage, fried, 4 hours 30 minutes 

Oysters, lightly stewed 

or broiled, 3 hours 20 minutes 

Eggs, raw, 2 hours 

Eggs, whipped, raw, . . i hour 30 minutes 
Eggs, soft boiled or 

steamed, i hour 30 minutes 

Eggs, hard boiled, ... .3 hours 30 minutes 

Eggs, fried, 3 hours 30 minutes 

Eggs, baked in cream 

sauce, 2 hours 15 minutes 

Milk, cow's, 2 hours. 

Milk, boiled, 2)/^ to 3 hours 

Rice, boiled, i hour 

Rice, boiled with milk, I hour 30 minutes 
Rice, boiled with milk 

and sugar, i hour 45 minutes 

Rice, baked in milk,.. I hour 45 minutes 

Cabbage, raw, 2 hours 30 minutes 

Cabbage, lightly 

stewed, 2 hours 15 minutes 

Cabbage, boiled, ^ 4 hours 30 minutes 

Cauliflower, lightly 

dressed, i hour 30 minutes 

Asparagus 2 hours 30 minutes 

Lentil porridge 4 hours 

Lentils, boiled lightly 

dressed, 4 hours 30 minutes 

Dried pea porridge, . . .4 hours 15 minutes 
Dried peas, plainly 

dressed, 5 hours 

Spinach, finely 

chopped, 3 hours 

Bread, white 2 hours 30 minutes 

Biscuits, 3 hours 

Potatoes, boiled, 2 hours, to 2 hours and 

30 minutes. 
The following rules and tables will 
be found more immediately useful to the 
cook. 

PROPORTIONS OF INGREDIENTS 

Use one heaping teaspoonful of baking 
powder to two cups of flour. 

One teaspoonful of cream of tartar and 
a half teaspoonful of soda to two cups of 
flour. 

One level teaspoonful of soda to two 
cups of molasses. 

Four heaping teaspoonfuls of corn 
starch to one quart of milk. 

A little over an ounce of gelatin to a 
quart of liquid. 

One cup of sugar will sweeten one 
quart of any mixture to be served 
chilled or frozen. 

One teaspoon of extract will flavor one 
quart of custard or pudding. 

One tablespoonful of extract will fla- 
vor one quart of mixture to be frozen. 

One level teaspoon of salt will season 
one quart of soup, sauce or vegetables. 

The ordinary French dressing (three 
tablespoons oil, one one-half tablespoons 
of vinegar, one-fourth level teaspoon 
salt, one-eighth level teaspoon pepper) 
will moisten one pint of salad. 



One tablespoon of water or milk 
should be allowed for each egg in an 
omelet. 

Allow four eggs to each quart of milk 
• in making cup custards. 

Allow from four to six eggs to each 
quart of milk in making a custard to be 
turned from the mold. 

Rice will absorb thr^e times its meas- 
ure of water and a larger quantity of 
milk or stock. 

One ounce of butter and one-half 
ounce of flour are used to thicken one 
cup of liquid in making a sauce. 

Allow two level teaspoons of baking 
powder to each cup of flour when no 
eggs are used. 

Cereals, especially oats, should be 
cooked an hour at least in a double boiler 
and covered so the steam will cook them 
well. 

TABLE OF KITCHEN WEIGHTS 
AND MEASURES 

(Use always a measuring cup divided 
into thirds and quarters.) 
2 Cups Lard i Pound 

2 " Butter 

4 " Pastry or Bread Flour 
3% " Entire Wheat Flour 
4J4 " Graham Flour , 

416 " Rye Flour 
2?^ " Corn Meal 
4% " Rolled Oats 
2% " Oatmeal 
4J^ " Coff^ee 
2 " Granulated Sugar 
2j^ " Powdered Sugar 
3^ " Confectioner's Sugar. 
2}i " Brown Sugar 
2 " Chopped Meat 
1 74 " Rice 

2 " Raisins (packed) 
2% " Currants 
2 " Stale Bread Crumbs 

" Large Eggs 

Tablespoonfuls Butter 
" Flour 

Baking Powder 



I Ounce 



V2 



9 
2 

4 
6 

3 Teaspoons Make i Tablespoon 

16 Tablespoons Dry Ingredient Make i 
Cup. 

A KITCHEN TIME-TABLE FOR 
COOKING 

By Mrs. F. C. Adams 

Baking 

Beans, 8 to 10 hours. 

Beef, long or short fillet, 20 to 30 min- 
utes. 

Beef, rolled rib or rump, per pound, 12 
to 15 minutes. 

Beef, sirloin rare, per pound, 8 to 10 
minutes 

Beef, sirloin, well done, per pound, 12 
to IS minutes. 

Biscuits, 15 to 20 minutes. 

Bread, loaf, 40 to 60 minutes. 

Cake, plain, 20 to 40 minutes. 

Cake, sponge, 45 to 60 minutes. 



THE CULINARY ART 



83 



Chickens, 3 to 4 pounds, i to lyi hours 

Cookies, 10 to 15 minutes. 

Custards, 15 to 20 minutes. 

Duck, tame, 40 to 60 minutes. 

Duck, wild, 30 to 40 minutes. 

Fish, 6 to 8 pounds, i hour. 

Fish, small, 30 minutes. 

Gingerbread, 30 minutes. 

Graham gems, 30 minutes. 

Lamb, well done, per pound, 15 minutes. 

Liver, baked or braised, i to ij/j hours. 

Meat, braised, 3 to 4 hours. 

Mutton, well done, per pound, 15 min- 
utes. 

Pie crust, 30 to 40 minutes. 

Pigeons, grouse, other large birds, 30 
minutes. 

Pork, well done, per pound, 30 minutes. 

Potatoes, 35 to 40 minutes. 

Pudding, plum, 2 to 3 hours. 

Puddings, bread, rice, tapioca, i hour. 

Rolls, 10 to IS minutes. 

Small birds, 10 to 15 minutes. 

Veal, well done, per pound, 20 minutes. 

Venison, per pound, 15 minutes. 

Boiling 

Asparagus, 20 to 30 minutes. 

Bass, per pound, 10 minutes. 

Beans, shell, i to 2 hours. 

Beans, string, 2 hours. 

Beef, a la mode, 3 to 4 hours. 

Beets, winter, 3 to 4 hours. 

Beets, young, 45 to 60 minutes. 

Bluefish, per pound, 10 minutes. 

Brownbread, 3 hours. 

Cabbage, young, 45 minutes. 

Cabbage, winter, 3 hours. 

Carrots, I hour. 

Cauliflower, 30 to 45 minutes. 

Celery, 30 to 45 minutes. 

Chickens, young, 60 minutes. 

Clams, 3 to 5 minutes. 

Cod, per pound, 6 minutes. 

Coffee, 3 to 5 minutes. 

Corn, green, 5 to 8 minutes. 

Corned beef, 5 hours, gentle simmering. 

Dandelions, l^ hours. 

Eggs, 3 to S minutes. 



Eggs, hard boiled, 45 minutes m water 

under boiling. 
Fowls, 2 to 3 hours. 
Haddock, per pound, 6 minutes. 
Halibut, per pound, cubical, 15 minutes. 
Ham, S hours. 
Hominy, I to 2 hours. 
Lamb, i hour. 
Macaroni, 20 to 30 minutes. 
Oatmeal, i to 2 hours. 
Onions, i hour. 
Oysters, 3 minutes. 
Parsnips, 45 minutes. 
Peas, 20 minutes. 
Potaoes, 20 to 30 minutes. 
Potatoes, sweet, 45 minutes. 
Rice, in double boiler, i hour. 
Salmon, per pound, cubical, 15 minutes. 
Small fish, per pound, 6 minutes. 
Smoked tongue, 4 hours. 
Spinach, 30 minutes. 
Squash, 30 minutes. 
Sweetbreads, 30 minutes. 
Tomatoes, 20 minutes. 
Turkey, 3 hours. 
Turnips, winter, 2 hours. 
Turnips, young, i hour. 
Veal, I to 2 hours. 
Vegetable oyster, 30 to 60 minutes. 
Wheat, 2 hours. 

Broiling 

Chickens, 20 minutes. 

Chops, 8 minutes. 

Steak, I inch thick, 6 minutes. 

Steak, lyi inches thick, 8 minutes. 

Fish, srnall, thin, 5 to 8 minutes. 

Fish, thick, 12 to 15 minutes. 

Frying 
Bacon, 3 to 5 minutes. 
Breaded chops, 4 to 6 minutes. 
Croquettes, 2 minutes. 
Doughnuts, 3 to 5 minutes. 
Fishballs, 2 minutes. 
Fritters, 3 to 5 minutes. 
Muffins, 3 to 5 minutes. 
Slices of fish, 4 to 6 minutes. 
Small fish, i to 3 minutes. 
Smelts, 2 minutes. 



GENERAL RECIPES IN COOKING 



In the compilation of this department 
the publishers have spared no pains nor 
expense in securing choice and valuable 
recipes which have been tried and pro- 
nounced satisfactory, by experienced 
cooks and model housewives. Although 
this is but one of the departments of this 
book, yet it will be found as complete in 
all branches of cookery as any ordinary 
cook-book. The housewife into whose 
hands the book may come, can feel 
assured that these recipes are practical 
and entirely reliable. 



BREAD 
White Bread without milk or potatoes. 
In the evening_ soak one cake of yeast 
half an hour in a pint of warm (not 
hot) water. When thoroughly dissolved, 
stir in enough flour to make a stiff batter, 
cover and stand in warm place over 
night. In the morning sift about two 
quarts flour in bread pan. Pour in one 
quart of warm water. Add yeast as 
above and one teaspoonful of salt. Stir 
in enough flour to make a stiff batter. 
Let rise. Knead briskly ten minutes. Let 



THE CULINARY ART 



85 



rise again. Form into loaves and, when 
light, bake one hour in moderate oven. 
The above will make four loaves of 
bread. 

White Bread with milk. One pint of 
water drained from boiled potatoes, with 
two tablespoonfuls finely mashed pota- 
toes added. Set it aside. Scald a pint of 
milk, adding, when scalded, one table- 
spoonful sugar and one teaspoonful salt. 
Now in a quart bowl put a teacupful of 
lukewarm water and one cake yeast. 
Let it dissolve slowly, then add a pinch 
of salt and enough flour to thicken 
moderately. Place it where it will keep 
warm, and at night put the potato water, 
milk and risen yeast together in a bread- 
bowl, stirring in enough flour to make 
a thick batter; beat well and set it where 
it will keep warm. In the morning add 
flour to mold stiff, let it rise again and 
make into loaves, and when light bake 
in moderate oven. 

Salt Rising Bread. One-half cup milk, 
one-half cup water. Put them together 
and let them boil. When cool thicken 
with white corn-meal, and let it stand 
over night, keeping it quite warm. In 
the morning make a sponge with water 
as hot as can be borne, one teaspoonful 
of salt and a pinch of soda. Stir in the 
yeast, add flour to make quite stiff and 
set it where it will keep warm. When 
light mold smooth and make into loaves. 
Let them rise again and bake in a mod- 
erate oven one hour. 

Brown Bread, steamed. Sift one pint 
of Indian meal, one pint flour, one-half 
teaspoonful of salt; mix well; add one 
teaspoonful of soda dissolved in one 
tablespoonful of hot water and stirred 
into a pint of sour milk, two-thirds of a 
cup of molasses. Pour into a well- 
buttered tin. A five pound lard pail an- 
swers very well if care is taken to pre- 
vent its setting flat on the bottom of the 
kettle — a muffin-ring is good for that 
purpose. Steam three hours or more, 
then remove the cover and set in the 
oven for fifteen minutes. Another good 
recipe is as follows: three cups of meal, 
two of rye-flour, two cups of sweet milk, 
one of water, two-thirds cup of molasses, 
one teaspoonful of soda, or one teaspoon- 
ful of cream of tartar and one scant 
half teaspoonful of soda, one teaspoonful 
of salt. Mix well and steam. 

Graham Bread. Scald a pint of milk; 
add half a pint of water; when lukewarm 
add one yeast cake dissolved in half a 
cupful of water; add a tablespoonful of 
molasses, a level teaspoonful of salt, and 
sufficient graham flour to make a batter 
that will drop from a spoon; beat for 
five minutes; cover and stand in a warm 
place, 7S° Fahrenheit, for three hours. 
Add one pint of graham flour, beat again; 
pour into three greased square pans; 
cover and stand aside for one hour. 
Bake in a moderate oven for three quar- 
ters of an hour. 



Rye Bread. Mix one quart of milk, 
one quart of warm water, one-half cup of 
lard or butter, one yeast cake, one table- 
spoon of salt, one-third cup of sugar. 
After this is well mixed, add rye flour 
until it Is as stifif as you can stir with an 
iron spoon. When light mold into 
loaves, using wheat flour for this pur- 
pose. Let it rise the second time in the 
tins until sufficiently light to bake. This 
bread is better not to rise too much and 
do not have too hot an oven. 

Raisin Bread. Homemade bread dough; 
mix in half a pound of seeded raisins 
for each two loaves of bread, and bake 
in the usual way. The children will cry 
for it. Give it to them, for it will do 
no harm, but will help remove the row 
of medicine bottles on the upper pantry 
shelf. 

Whole ^yheat Bread. Scald one cup 
of fresh milk, add one heaping teaspoon 
each of butter, sugar and salt. When 
butter is meltedi add one cup of cold 
water. When lukewarm, add one cup of 
warm water in which is dissolved one 
compressed yeast cake. Stir in three 
cups of good white flour; beat well, and 
set to rise, covered, in a warm place. 
Let rise from one to two hours till the 
sponge is full of bubbles. Then stir in 
sufficient whole wheat flour to make a 
dough that can be handled, and knead 
twenty minutes, using as little flour 
(entire wheat), as possible, as too much 
flour worked in makes heavy, tough 
bread. Let rise, and when light (from 
two to three hours in a warm place), 
mold lightly into loaves, and set to rise 
in three medium-sized greased bread- 
tins. When light again, bake for about 
fifty minutes in a moderate oven. Started 
early in the morning, the baking can 
be accomplished by noon. If more con- 
venient to set it at night, use only half 
a yeast cake, and after kneading, leave 
in a rather cool place, as too much 
rising will result in sour, worthless bread. 

Bran Bread. One and one-half cups 
of bran; one and one-half cups of flour; 
stir together in a pan. Make a hole in 
it and add one tablespoonful of molasses, 
one tablespoonful of sugar, one-quarter 
teaspoonful of salt, and one and one-half 
cups of sour milk with a level teaspoon- 
ful of soda dissolved in it. Beat all well 
together and bake in a moderate oven 
about half an hour. 

Currant Bread. Take enough dough 
for one loaf from the white bread. Add 
one-half cup of shortening (lard and 
butter), two-thirds cup of currants, one- 
half cup of sugar. The secret of good 
bread is to mix the shortening and the 
sugar thoroughly into the dough and add 
the currants last, then let it rise again 
and bake in a moderate oven. 

Baking Powder Biscuits. One quart 
of flour, one teaspoonful salt, two tea- 
spoonfuls baking powder, two table- 
spoonfuls lard or butter, one pint warm 



THE CULINARY ART 



water. Sift together flour, salt and bak- 
ing powder; rub in the shortening. Add 
the warm water. Flour the board and 
turn out the dough, molding it as little 
as possible. Roll about half an inch 
thick, cut with a small, round cutter. 
Place them in a floured baking-pan and 
bake in a hot oven. 

Graham Biscuit. Mix one and one- 
third cups of wheat flour, two-thirds cup 
of graham flour, two teaspoons of baking 
powder and one-half teaspoon of salt, 
and sift twice. Work two tablespoons 
butter into this with tips of fingers. Add 
gradualh- three-fourths cup of milk. 
Toss on floured board, pat and roll to 
one-half inch in thickness. Cut out and 
bake in hot oven twelve to fifteen min- 
utes. 

Com Bread. One cup buttermilk, with 
one-half teaspoonful of soda added: one 
egg well beaten, piece of butter the size 
of a hickory-nut. melted, one cup of corn- 
meal, one-third of a cup of flour, tea- 
spoonful of sugar, a pinch of salt. A 
choice recipe. 

Buns. Dissolve one cake of yeast in 
a pint of lukewarm water, add flour to 
make a moderately stiff sponge, let rise: 
rub together one-fourth pound of butter, 
one-fourth pound of sugar and two eggs, 
one cup of warm milk, a little salt, and 
add all to the sponge: let rise one hour, 
mold, put in pans. When light, bake. 

Coffee Cake. One pint raised dough, 
one heaping cup white sugar, one-half 
cup butter, two tablespoons sweet cream, 
three eggs, one cup currants or raisins, 
a little cinnamon. Beat all together 
hard. Put in one long pan or two short 
ones, raise about twenty minutes, then 
sprinkle sugar and cinnamon on top; 
bake half-hour. 

Apple Fritters. One and one-third 
cups flour. One and one-half level tea- 
spoonfuls baking powder. One-quarter 
teaspoonful salt, two-thirds cup milk, 
one egg, two apples cut in thin slices. 
Silt the dry ingredients, add the milk 
and well beaten egg, add the sliced 
apples. Drop by spoonful into deep fat. 
hot enough to brown. When cooked, 
drain on paper. Sprinkle with powdered 
sugar and serve at once. 

(Any kind of fruit may be made into 
fritters, as directed for apple fritters. 
Whole canned fruits, drained from syrup, 
may also be used.') 

Fritters, Banana. Peel bananas, cut 
in lengthwise slices. Let them steep an 
hour with sugar and lemon juice, dip 
in fritter batter, and fry as directed for 
apple fritters. 

Fritters, Com, To one pint scraped 
corn add one-half cup milk, one-half 
cup flour, one tablespoon melted butter, 
two beaten eggs, one teaspoon salt, one 
teaspoon baking powder. Beat well, and 
fry in small spoonfuls as directed. 

Plain Fritter Batter. One cup flour, 
one-half teaspoon baking powder, one- 



teaspoon salt, two eggs, one cup milk. 
Sift dr>- ingredients together: add beaten 
eggs and milk: beat until smooth. 

Coriuneal Gems. Beat two eggs, add 
half a cup of sugar, two coffee cups of 
sour milk, one teaspoonful of soda, one 
teaspoonful of salt, one cup of flour, and 
enough cornmeal to make a stiff batter. 
A tablespoonful of shortening improves 
it. Have the pans very hot and greased 
well: bake twenty-five minutes. 

Graham Gems. Two cups graham flour, 
one cup cornmeal. one cup sugar, two 
teaspoons baking powder, pinch of salt, 
one tablespoon lard, mix with water to 
consistencj- of cake dough. 

Johnny-Cake, This old-fashioned bread 
is still in much favor and is made of the 
following ingredients: One egg, well 
beaten: two tablespoonfuls sugar, two 
tablespoonfuls melted butter or lard, two 
cups sour milk, two cups cornmeal, one 
cup of flour, one heaping teaspoonful 
saleratus. one teaspoonful salt, less if 
butter is used. Bake in shallow tins or 
in roll-pan. Johnny-cake may be baked 
on the top of the stove in a well greased 
spider. The foregoing quantity will 
make two cakes if baked in the spider: 
have the pan hot before pouring the 
batter in and do not have too hot a 
fire. When cooked on one side turn 
with a griddle turner: this may seem 
difiicult at first, but a little practice will 
make it easy. If baked in this way omit 
the shortening. 

Breakfast Muffins. One quart warm 
milk, butter the size of an egg. four eggs, 
one teaspoonful salt, one half cup yeast, 
or one-half yeast cake dissolved in a 
little warm water. Add flour to make a 
stiff batter. Beat well, and set to rise 
over night. Bake twenty minutes. 

Muffins, Berry. Sift two cupfuls of 
flour with two teaspoonfuls of baking 
powder, a third teaspoonful of salt and 
one rounded tablespoonful of sugar. 
Beat three eggs without separating, add 
to them one and one-half cupfuls of milk 
and stir the milk and eggs in the flour. 
Have ready a cupful of carefully cleaned 
blueberries, and stir them lightly into the 
mixture. Bake in hot buttered gem pans 
in a quick oven for fifteen minutes. 

Muffins, Com. One pint Indian corn- 
meal. one pint flour, one tablespoon 
sugar, one teaspoon salt, two teaspoons 
baking powder, one tablespoon butter or 
lard, two eggs, one pint milk. Sift to- 
gether cornmeal, flour, sugar, salt, and 
powder: rub in the shortening, add eggs, 
beaten, and milk: mix into batter of con- 
sistency of cup cake; muffin pans to be 
cold and well greased, then fill two- 
thirds. 

Blueberry Breakfast Cakes. Sift two 
cups of flour, two teaspoonfuls baking 
powder and half teaspoonful of salt to- 
gether. Beat two eggs to a froth and 
add to two cups of milk, also adding a 
tablespoonful of melted butter. Mix all 



THE CULINARY ART 



89 



into a smooth batter and add a large cup 
of cleaned huckleberries, dredged with 
two tablespoonfuls of flour; stir well and 
bake in four large, round cakes about 
eight inches in diameter. Butter gen- 
erously, dredge with powdered sugar, 
pile jelly-cake fashion and serve piping 
hot to the table. Use a teacup for meas- 
uring all ingredients but the berries. 
There must be a generous half-pint of 
them. 

Batter Cakes. One quart of flour, 
one egg, one teaspoon of salt, three tea- 
spoons of baking powder, mix with cold 
water into a batter, and just before 
baking add two large tablespoons of 
melted butter. Excellent. 

Cinnamon Rolls. Mix a rich baking 
powder biscuit dough to which has been 
added one-half cup of sugar and one-half 
teaspoon of cinnamon to each pint of 
flour. Roll out as nearly square as possi- 
ble, spread lightly with softened butter, 
sprinkle with sugar and cinnamon mixed. 
Beginning at one end, roll closely and 
carefully. With a sharp knife cut off 
half-inch sections and lay them in 
greased baking pans about two inches 
apart. Bake quickly. 

French Rolls. Two teaspoonfuls sugar, 
butter size of an egg, one egg, one cup 
warm milk, one-half yeast cake, flour 
enough to make stiff, like bread-dough; 
after kneading let rise over night; in 
morning make into rolls. 

Parker House Rolls. Mix in bowl one 
heaping tablesp^oonful butter, one table- 
spoonful sugar, and one-half teaspoonful 
salt, with eight cups flour; make hole 
in flour and pour in one pint scalded 
milk, still warm, and one-half yeast cake 
dissolved in a little water; stir in part 
of the flour, mixing thoroughly, and let 
rise over night; knead again, using re- 
mainder of flour, and let rise until after- 
noon; roll out, cut, butter, and fold as 
for French rolls; set in warm place and 
when light enough bake. 

French Toast. Beat four eggs until 
very light and add one pint of milk; 
slice thin some baker's bread; dip each 
piece into the egg and milk and fry 
brown; sprinkle powdered sugar and 
cinnamon upon each piece and serve hot. 

Sally Lunn. Warm one-half cupful of 
butter in a pint of milk; add a teaspoon- 
ful of salt, a tablespoonful of sugar, and 
seven cupfuls of sifted flour; beat thor- 
oughly, and when the mixture is blood 
warm, add four beaten eggs, and last of 
all, half a cup of good lively yeast, or 
one cake of compressed yeast dissolved 
in warm water. Beat hard until the 
batter breaks in blisters. Let rise. Then 
dissolve half a teaspoonful of soda, stir 
it into the batter and turn it into a well- 
buttered shallow dish to rise again about 
fifteen or twenty minutes. 

Waffles. Two cups flour, two level 
teaspoonfuls baking powder, one-half 
teaspoonful salt, one cup milk, two eggs, 



one tablespoonful melted butter. Mix 
and sift the flour, baking powder and 
salt. Add gradually the milk with the 
yolk of the eggs beaten until thick. Add 
the melted butter and the whites of the 
eggs beaten to a stiff froth. Fry on a 
hot, well greased waffle iron. Serve with 
maple syrup. 

SOUPS 

Soup Stock. The basis of all good 
soups is the broth of meat. This may- 
be made by boiling the cracked joints 
of beef, veal or mutton, and is best 
when cooked the day before it is to 
be eaten. After putting the meat into 
the pot, cover it well with cold water 
and let it come to a boil, when it should . 
be well skimmed. Set the pot where it 
will simmer slowly until it is thoroughly 
done, keeping it closely covered, and the 
quantity of water the same, by adding 
boiling water as it simmers away. The 
next da}', when the soup is cold, remove 
the fat which will harden on top of the 
soup. After this, add the vegetables and 
herbs you use for seasoning, cooking all 
well together. Before sending to the 
table the soup should be strained. A 
good stock for soups may be made from 
shreds and bits of uncooked meat and 
bones, poultry and the remains of game. 
When these are put together and stewed 
down in the pot, the French term it con- 
somme, and use it chiefly in the prepara- 
tion of brown soups. Soups may be 
varied in many ways, chiefly in the kinds 
of vegetables and seasonings used, — as 
in herbs, burned caramels, eggs or slices 
of _ bread fried to a crisp in butter, 
which imparts a savory relish. For 
"additions," each of which gives its 
name to the soup, a great many things 
may be used, as the various soup balls, 
rice, noodles, macaroni, poached eggs, 
cheese (grated), spaghetti, vermicelli (to 
any of which chopped parsley may be 
effectively. added), and almost any vege- 
table, diced, chopped or grated, and then 
cooked. 

Beef Tea. Pour three-quarters of a 
cup of cold water over half a pound of 
raw hamburg steak. Allow it to stand 
ten minutes in a cool place, then set on 
the stove and let it cook slowly for ten 
minutes. Add a little salt, just before 
taking from the fire and strain. 

Beef Soup with Vegetables. Take 
beef or veal bone, put in one gallon cold 
water, boil five hours; add salt and 
pepper; skim as is necessary, strain, set 
in a cool place over night. Skim next 
day. Chop piece of cabbage, two medium 
sized potatoes, one small carrot, one tur- 
nip and one onion all together, add one 
tablespoonful rice, one can tomatoes 
strained. Put all in a vessel, boil till 
soft, serve hot. 

Bouillon. Six pounds of beef and 
bone. Cut up the meat and break the 
bones; add two quarts of cold water 



THE CULINARY ART 



91 



and simmer slowly five hours. Strain 
through a fine sieve, removing every par- 
ticle of fat. Season only with pepper 
and salt. 

Celery Cream Soup. Boil a cupful of 
rice in three pints of milk until it will 
pass through a sieve. Grate the white 
part of two heads of celery (three if 
small) on a bread grater, add this to 
the rice milk after straining, put to it a 
pint of strong white stock. Allow to boil 
until celery is tender. Season with 
butter, salt and pepper and serve. 

If cream is obtainable substitute one 
pint for same quantity of milk. 

Celery Soup. Cut tender stalks of 
celery into half-inch lengths, and boil in 
salted water until tender. Add butter 
the size of a walnut, a little pepper, and 
cream or milk to suit. Serve hot. 

Chicken Broth. Use the legs of a 
chicken for this dish. Break the joints 
and cut up the meat into small strips. 
Pour over it four cups of water, add one 
tablespoon of rice and half a teaspoon 
of salt, then allow it to simmer very 
slowly for an hour and a half. Strain 
out the rice and meat and cool. Skim 
off the fat and reheat as much of the 
broth as is required. 

Clam Chowder. Two dozen clams, 
three-quarters pound of lean pork, three 
onions of medium size, one pint of 
tomatoes, celery to flavor, potatoes to 
thicken (about one quart), one pint of 
milk. Chop pork and brown in an iron 
kettle very brown. Then put in the 
water and other ingredients except milk. 
Cook one hour, then put in the milk just 
before removing from the fire. 

ClEim Stew. Lay the clams on a grid- 
iron over hot coals, taking them out of 
the shells as soon as open, saving the 
juice; add a little hot water, pepper, a 
very little salt and butter rolled in flour 
sufficient for seasoning, cook for five 
minutes and pour over toast. 

Ox-Tail Soup. Two ox-tails, two slices 
ham, one ounce butter, two carrots, two 
turnips, three onions, one leek, one head 
of celery, one bunch of savory herbs, 
pepper, tablespoonful salt, two table- 
spoonfuls of tomato catsup, three quarts 
of water. Cut up the tails, separating 
them at the joints; wash them and put 
in stew pan with the butter and cook. 
Cut the vegetables in slices and add with 
herbs. Put in one-half pint of water 
and stir over fire until juices are drawn. 
Fill up stew pan with the water and 
when boiling add salt. Skim well and 
simmer gently for four hours or until 
tails are tender. Take them out, skim 
and strain the soup, thicken with flour 
and flavor with catsup. Put back the 
tails, simmer for five minutes and serve. 

Oyster Soup. Two quarts of oysters, 
one quart of milk, two tablespoonfuls of 
butter, one teacupful hot water; pepper, 
salt. 

Strain all the liquor from the oysters; 



add the water to the liquor and heat. 
When near the boil, add the seasoning. 
Stir in the butter, and the boiling milk, 
and lastly the oysters. x'Mlow to come to 
a boil and send to table hot. 

Potato Soup. For six persons, take 
three large potatoes, pare and cut into 
dice; boil until thoroughlj^ done in just 
enough water to cover, salt to taste, add 
three cups of milk or cream, one table- 
spoon of butter, one-fourth teaspooon 
white pepper. 

Tomato Soup. Place over the fire a 
quart of peeled tomatoes, stew them soft 
with a pinch of soda. Strain it so that 
no seeds remain, set it over the fire again, 
and add a quart of hot boiled milk; 
season with salt and pepper, a piece of 
butter the size of an egg, add one table- 
spoonful of rolled crackers, and serve 
hot. Canned tomatoes may be used in 
place of fresh ones. Serve with croutons. 

Vegetable Soup. Three pounds of 
coarse beef minced, three quarts of cold 
water, two carrots, two turnips, one 
onion, mixed, three stalks of celery, can 
of tomatoes, quarter of a cabbage, one 
root salsify, two tablespoonfuls of 
chopped parsley, pepper and salt, a tea- 
spoonful of sugar. Put beef and water 
together and bring slowly to a boil. 
Simmer gently for four hours. Pepper 
and salt and set away, meat and liquid 
together, until next day. Take oflf the 
fat and strain out the meat. Pare and 
cut turnips, carrots, celery and salsify 
into dice of uniform size. Shred the 
cabbage, mince the onion. Put all into 
a pot, cover with boiling, salted water, 
drop in a bit of soda no larger than a 
lima bean, and cook gently twenty min- 
utes. Drain well and turn the vegetables 
into the soup stock. Rub the tomatoes 
through a colander and add them with 
the parsley. Cook half an hour, keeping 
the contents of the pot at a slow, steady 
boil all the time; put in the sugar and 
pour into the tureen. 

SALADS 

Apple Salad. Chop not very fine, one 
quart of apple, one pint of celery, one 
cup English walnuts, blanched. Mix a 
little salad dressing with it and serve on 
lettuce leaves. Pour a spoonful of 
mayonnaise dressing on top with half a 
walnut over that, 

Apple Salad. Cut tender apples into 
dice after paring, remove skins from 
white grapes, cut in half and remove 
seeds. Cut, not chop, the meats of Eng- 
lish walnuts. To three parts of apple 
use one of grapes and a little less than, 
one of walnuts. Keep fruit on ice both 
before and after cutting. Serve on let- 
tuce leaves with mayonnaise dressing. 
Excellent. 

Apple, Chestnut, or Pecans, and Celery 
Salad. One and a half cupfuls each of 
apples cut in dice, celery and boiled 
chestnuts, cooked dressing and celery 



THE CULINARY ART 



93 



tips. Cut the apples in dice, shell and 
boil the chestnuts fifteen minutes or until 
soft but not broken. Drain and when 
cool cut the chestnuts and celery in 
slices, moisten with a part of the dress- 
ing and put in a salad dish with the 
remainder of the dressing on top. Gar- 
nish with celery tips. If pecans are used 
chop them and use instead of chestnuts. 

Cabbage Salad. Cut cabbage on a 
slaw cutter and add salad cream or 
mayonnaise dressing when ready to serve. 

Salad Cream. One cup of butter and 
half cup sugar, creamed, one tablespoon- 
ful salt, one teaspoon mustard, one pinch 
cayenne pepper, add to these four eggs, 
one at a time, beating thoroughly; next 
one cup of thick cream, and last one 
pint of vinegar; stand over fire until it 
approaches boiling point. Will make 
one and one-half pints. 

Cheese Salad. Use cream cheese. Mix 
with it a very little green coloring paste. 
(Lettuce juice will answer.) Then roll 
the cheese into balls the size of bird's 
eg.gs. This can be done by using smooth 
side of butter paddles. Get fresh lettuce 
leaves, wet them with French dressing. 
Cut in thin strips like grass. Arrange 
nests on a flat plate with a whole leaf 
underneath each one and put in three 
cheese balls. Serve a nest to each 
guest. 

Cold Slaw. Small head of cabbage 
cut fine, salt and pepper to taste, one 
teaspoonful of mixed table mustard, 
three teaspoonfuls sugar, two-thirds of a 
cup of vinegar. Mix sugar, mustard and 
vinegar together and pour on slaw. 

Crab Salad. Boil crabs for about 
twenty minutes; when cool open; throw 
away the spongy part and sand bag. 
Pick the meat out carefully; also out of 
the larger claws; mix meat with a little 
mayonnaise or cooked dressing. Line 
salad dish with leaves of crisp lettuce, 
put in salad and pour in balance of dress- 
ing. Canned crabs may be used. 

Egg Salad. Boil six eggs, until hard, 
cool and slice. Have ready a cream 
dressing, two eggs well beaten, a tea- 
spoonful of sugar, one-fourth teaspoonful 
of salt, two tablespoonfuls of sweet 
cream, a pinch of mustard, put in a 
■ double boiler and stir until it thickens, 
when cool pour over the eggs. 

Fruit Salad. Two very tart apples, 
two oranges, one can pineapple, twelve 
large tablespoons of celery cut fine, 
twelve large tablespoons of mayonnaise 
dressing, twelve small tablespoons of 
English walnuts. For twelve persons. 

Chicken Salad. One chicken (a fat 
young hen preferred), well boiled in 
salted water. Remove the bones and 
chop the meat. Add an equal amount 
of chopped celery, also half a dozen 
small, sweet pickles and half a pint Eng- 
glish walnut meats, both cut fine. Serve 
with mayonnaise dressing well mixed 
through the meat. 



• Lima Bean Salad. Place on a large 
platter si.x saucer-shaped leaves of let- 
tuce. Put a tablespoonful of Lima beans 
into each leaf, season with celery salt, 
and mash each with part of a -spoonful 
of salad dressing, using a very little 
chopped parsley, or beet or carrot may- 
be added to each. This is a very neat 
form of serving all sorts of vegetable, 
fish and meat salads. 

Oyster Salad. Fry 03'sters as you 
would for the table, cut them in small 
pieces as soon as cool; chop two-thirds 
as much celery; use for dressing four 
eggs, one cup vinegar, one teaspoon 
mustard, a little pepper and salt, piece 
of butter size of a walnut; cook until it 
looks like custard; then pour over 
oysters and celery. 

Peanut Salad. Two eggs, whites and 
yolks beaten separate, one teacup vin- 
egar, a piece of butter size of an egg, heat 
butter and vinegar together; in yolks of 
eggs put one teaspoonful of salt, one of 
mustard, one-half cup of sugar, stir thor- 
oughly, then stir in the beaten whites, 
stir all this in the vinegar and let come 
to a boiling point, when cold stir in one 
large cup of finely chopped peanuts. 

Potato Salad. Six large potatoes 
boiled, two stalks of celery, boil one cup 
vinegar, a piece of butter size of walnut, 
yolks of four eggs, one cup of sugar; 
stir constantly while boiling; after dress- 
ing is cold stir in two tablespoons of 
sweet cream. 

Salmon Salad. One can of salmon, 
one cup of crackers; roll with a rolling 
pin until fine; one large onion, pepper, 
salt, and a little mustard; half a cup of 
vinegar, half cup sour cream. Serve with 
sliced hard boiled eggs. 

Shrimp Salad. Four hard boiled eggs, 
one and one-half cups celery, and one 
pint or one can of shrimps. 

Dressing. Two raw eggs, well beaten, 
one tablespoonful butter, one teaspoonful 
salt, two teaspoonfuls prepared mustard, 
one-half teaspoonful pepper, and four 
large tablespoonfuls vinegar. Boil in a 
double boiler until the dressing is thick. 
Let cool and add one-half cup of whipped 
cream and two tablespoonfuls of salad 
oil. 

Salad Dressing. Two well-beaten eggs, 
six tablespoonfuls vinegar, two of sugar, 
two of butter. Cook until like custard. 
Salt and pepper. Add cream just before 
sending to table. 

Salad Dressing. Two eggs, table- 
spoon sugar, one-half teaspoon salt, one- 
fourth teaspoon pepper, one-half tea- 
spoon mustard, three-fourths cup vin- 
egar, teaspoon butter. Boil all together, 
stirring until it begins to thicken. 

Mayonnaise. Yolks of four eggs, one- 
half teacup of melted butter, one-half 
teaspoon salt, one teaspoon mustard. 
Mix the salt and mustard in one-half 
cup of vinegar and add three-fourths 
cup of cream. Beat the eggs first, add 



THE CULINARY ART 



95 



the butter, heat until smooth, then add 
vinegar and lastly the cream; cook in a 
double boiler. 

FISH 

Baked Fish with Dressing and Cream 
Sauce. Clean well, sprinkle with salt 
and pepper, put in a pan, make a dress- 
ing same as for chicken, put on top of 
the fish and bake until tender in a little 
water. Make the sauce and pour over 
when ready for table; pint of cream, 
tablespoon of butter, little salt, little 
flour to thicken it. Boil three minutes 
and pour over fish. 

Baked Trout or Whitefish. Clean 
the fish thoroughly, wash and wipe dry; 
make a dressing of bread crumbs sea- 
soned well with salt, pepper, plenty of 
butter and a generous quantity of 
oysters; fill the fish and sew it up. Lay 
it in a baking pan, cover with bits of 
butter and fine bread crumbs, salt, put 
a little water in the pan and bake one or 
two hours, according to the size of fish. 
Baste often. 

Codfish Balls. To three cups of boiled 
codfish minced fine, add four cups 
mashed potatoes, two eggs well beaten, 
and a little melted butter; mix thor- 
oughly; make into cakes, and fry to a 
light brown. 

Toasted Codfish. Cut the fish in thin 
strips and freshen it. Dry, put between 
the wires of a broiler and toast till 
delicately brown. Lay on a hot platter 
and spread well with butter. 

Baked Finnan Haddie. Put a -haddie 
in a spider, pour over it half a cup of 
milk and half a cup of water and put at 
the back of the range, where it will heat 
slowly. Let it stand for half an hour, 
just barely reaching the sirrimering point, 
pour off the liquid, spread with butter 
and bake twenty-five minutes in a hot 
oven. 

Cream Baked Pickerel. Wash and wipe 
the fish and lay at full length in a baking 
pan, with just enough water to keep it 
from scorching. If large, score the back- 
bone with a sharp knife. Bake slowly, 
basting often with butter and water. 
By the time it is done have ready in a 
saucepan a cup of cream — diluted with 
a few spoonfuls of hot water, lest it 
should clot in heating — in which have 
been stirred two tablespoonfuls of melted 
butter, a little flour and a little chopped 
parsley. Heat this in a double boiler, 
add the gravy from the dripping pan, 
boil up once to thicken, and when the 
fish is laid in a hot dish pour the sauce 
around it. 

Fried Halibut. First fry a few slices 
of salt pork until a delicate brown, in 
an iron frying pan. After washing and 
drying two pounds of sliced halibut, 
sprinkle it with salt and pepper, dredge 
it well with white cornmeal, and fry it 
in the hot pork drippings until brown 
on both sides; then serve the pork with 



the fish. Whitefish and trout may be 
cooked in the same way. 

Salmon Balls. One can salmon, three 
eggs, four soda crackers. Roll crackers 
very fine, beat eggs and add to salmon. 
Thoroughly mix cracker crumbs and 
salmon. Make into balls and fry in 
butter. 

Salmon Gravy. Save the broken bits 
and oil from a can of salmon. Cook in 
three gills of milk thickened with flour. 

Toasted Sardines. Pour in a cold 
skillet one tablespoon of the sardine oil. 
Into this sprinkle a thin layer of corn- 
meal, with one-eighth saltspoon of salt, 
two dashes of white pepper and one dash 
of celery seed. A tiny bit of nutmeg 
adds flavor. When oil and cornmeal are 
brown, over fire, lay in sardines. Cook 
till crispy brown on one side, then turn. 
Serve on lettuce and garnish with parsley 
and thin half slices of lemon. 

Fried Smelts. Dry the fish by rubbing 
a little flour over them, dip them in eggs 
and fine bread crumbs and fry in plenty 
of very hot fat. Drain on a piece of 
white paper, and serve with thin bread 
and butter and cut lemon. The smelts 
should be dry and crisp and a nice golden 
brown. 

Turbot. Take one pound can of 
salmon, shred and pick out the bones 
and skin, spread a layer in a buttered 
baking dish, then a thin layer of the 
prepared dressing alternately till all is 
used. Sprinkle bread crumbs over the 
top and bake one-half hour. 

For the dressing take one pint of milk, 
thicken with two tablespoons of flour 
and add two tablespoons of butter. 
When cool add two well beaten eggs, 
salt and pepper. 

Turbot. Take a whitefish, steam until 
done, take out all bones and sprinkle well 
with salt and pepper. 

Sauce. Take a quart of milk, one- 
quarter pound of flour, one bunch of 
parsley, one summer savory, one slice 
of onion. Put all over the fire and stir 
until it thickens to a cream and then 
strain through a sieve. Then add two 
eggs and one-half pound butter and re- 
turn to the fire until the egg is cooked. 
Put into a baking dish first, a layer of 
fish and then one of the sauce and so on 
until the dish is filled. Spread bread 
crumbs over top and bake half an hour. 

Creamed Oysters. (Delicious.) One 
pint of cream or milk, one heaping table- 
spoonful of butter, two heaping table- 
spoonfuls of flour, one-half teaspoonful 
of salt, one-half saltspoonful of pepper, 
caj'enne and celery salt. Melt the butter, 
add flour, then the boiling cream and 
seasoning; to this add one pint of 
oysters parboiled. Turn into a baking 
dish, cover with buttered crumbs and 
brown in a quick oven. 

Escalloped Oysters. Crush and roll 
several handfuls of crackers, put a layer 
in the bottom of a buttered pudding- 



THE CULINARY ART 



97 



dish, wet this with a mixture of the 
oyster liquor and milk slightly warmed, 
next a layer of oysters, sprinkle with 
salt and pepper and lay small bits of 
butter upon them, then another layer 
of moistened crumbs until the dish is 
full. Let the top layer be of crumbs and 
beat an egg into the milk you pour over 
them; put pieces of butter on top. Bake 
half an hour. 

Dry bread crumbs are very nice to use 
instead of crackers. 

Fried Oysters. Drain one quart of 
large oysters: roll one pound of water 
crackers; beat light three eggs, and add 
to the eggs one-half cup sweet milk. In 
a separate dish, put your rolled cracker, 
seasoned with salt and pepper, and about 
two teaspoonfuls of baking powder. Mix 
thoroughly; dip the oysters, one by one, 
first in cracker then in egg, and again in 
cracker; place on a dish ready for cook- 
ing. (Fix everything before beginning 
to fry.) Have ready enough lard in 
frying-pan — a quantity such that your 
oysters will not touch bottom, and hot 
enough to cook them quickly. In a few 
minutes they will be as plump as dough- 
nuts, and ready to serve. 

Fried Oysters. Put the oysters to 
drain. Have your crackers finely rolled. 
Season with salt and pepper, then beat 
two eggs light and run the oysters 
through the egg; then put the oyster from 
the egg to the cracker dust, stir them 
around; take about three oysters at a 
time in the palm of your left hand, and 
with the right hand pat them in shape_ of 
an oyster, then put more very fine 
cracker dust on it and pat again. Have 
ready a skillet of hot lard, put your 
oysters in, frj' quickly to a nice brown. 
Serve very hot. 

Another Way. — Dry the oyster so far 
as possible before you put it on to fr>-. 
The best coating ingredient is fine sifted 
corn meal. Put plenty of lard in a deep 
kettle to heat. When it boils and bubbles 
lay your oysters in lightly with a skimmer. 
They should brown all over almost imme- 
diately, first plumping out in a wonderful 
fashion. The meal also cooks at once, 
whereas flour and eggs do not. Serve them 
as quickly as you can on a hoi dish, with 
parsley crisped in cold water around, and 
slices of lemon as a garnish. You must 
sift salt and pepper to taste with the corn 
meal. 

Oyster Fritters. One pint oysters, 
one egg. Make a batter as for pancakes, 
with milk and flour; drop into hot lard 
or butter; fry a light brown. 

Oysters with Macaroni. Cook for 
twenty minutes or until tender, one quar- 
ter of a pound of macaroni in salted 
boiling water; place one-half in buttered 
dish, then put in one pint of oysters 
dried, rolled in seasoned crumbs and 
then in grated cheese, cover with the 
remainder of the macaroni; pour over 
an egg beaten with a cup of thin cream 



and a saltspoon of salt; sprinkle lightly 
with grated cheese and bake until richly 
browned. 

Oyster Patties. Line patty-tins with 
rich pufif paste, dry oysters and season 
with salt and pepper, place three or four 
in each tin according to size, and add a 
little butter, wet the edges of the crust 
and cover, pinching the edges tightly 
together. Bake about twenty minutes in 
a hot oven. 

Oyster Relish. For a half dozen per- 
sons. Mix together three teaspoons 
each of vinegar, grated horseradish and 
tomato catsup, si.x teaspoonfuls lemon 
juice, and one-third teaspoon of tobasco 
sauce. Have small oysters very cold 
and place six in each dish, pouring the 
sauce over. 

Clam Fritters. Twelve clams chopped 
or not, one pint milk, three eggs, add 
liquor from clams, salt and pepper and 
flour enough for thin batter; fry in hot 
lard. 

Deviled Crabs. Take one dozen crabs 
that have been well boiled, take the meat 
from the shell, shred fine, then take one 
pint bread crumbs rubbed fine, one- 
fourth pound good butter, pepper, salt 
and dry mustard, about one teaspoonful 
of mustard will be enough, pepper and 
salt to taste; rub everything together, 
place back in the shell and pack it in 
very hard, place a small lump of butter 
on top of the crab, put in the oven and 
bake until they are a nice brown. Serve 
in shell, hot. 

MEATS 
General Rules for Cooking Meats 

Boiling. To retain the flavor in meats 
they should be plunged into rapidly boil- 
ing water, covered closely with a lid, 
and after fifteen minijtes the kettle may 
be drawn aside and the lid removed, and 
the ebullition should be slow. 

Do not wash the meat, but cleanse 
it by rubbing with a damp cloth. 

Tough meat should be cooked longer 
and more slowly than tender cuts. 

Never put salt and pepper on meat 
before the outside is seared — that is, be- 
fore a crust has been formed by the 
coagulation of the albumen on the sur- 
face — because they draw out the rich, 
nourishing juices. 

Never pierce meat with a fork while 
it is cooking, for the same reason. Use 
wooden paddles or spoons if it has to 
be turned. 

Corned beef should be put to boil in 
cold water. 

All salt meat should be put on in cold 
water that the salt may be extracted 
while cooking. 

In boiling meat, if more water is 
needed, add that which is hot, and be 
careful to keep the water on the meat 
constantly boiling. 

Remove the scum when it first begins 
to boil. The more gently meat boils, 



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99 



the more tender it will become. Allow 
twent}' minutes for "boiling each pound 
of fresh meat. 

For making soup, put the meat over in 
cold water, to extract the juices for the 
broth. 

Broiling. In broiling mutton chops or 
beefsteak the fire must be brisk and 
bright. The broiler should be heated 
and rubbed with a bit of fat cut from the 
meat. 

The beefsteak or chops should be 
placed in it with the fat edge near the 
handle, so that the drippings may run 
down over the meat as it cooks. 

The broiler should first be held near 
the coals ten seconds for each side of the 
meat, then it may rest supported by the 
top of the stove, but it must be turned 
every ten seconds. 

A steak should ofifer a slight resistance 
to the touch and should puflf up between 
the wires of the broiler when it is done. 
It should be full of juice, of an even 
red color — rare, not raw. 

The same rule applies to chops. 

Roasting. All meats should be roasted, 
in a very hot oven — 400° Fahrenheit — 
until the outside is thoroughly seared; 
then cool the oven to about 260°. 

Baste often. The variation in roasted 
meats consists chiefly in the method of 
preparing them to cook, before putting 
in the oven. Some are to be larded, 
some stuflfed with bread dressing, and 
others plain, only seasoning with pepper 
and salt. 

Sauces for Meat. With roast beef, 
grated horseradish. 

With roast veal, tomato or horseradish 
sauce. 

Roast mutton, currant jelly. 

Roast pork, apple sauce. 

Roast lamb, mint sauce. 

Roast turkey, chestnut dressing, cran- 
berry jelly. 

Roast venison, black currant jelly or 
grape jelly. 

Roast goose, tart apple sauce. 

Roast quail, currant jelly, celery 
sauce. 

Roast canvasback duck, apple sauce, 
black currant jelly. 

Roast chicken, bread sauce. 
Fried chicken, cream gravy, corn 
fritters. 

Roast duck, orange salad. 

Roast ptarmigan, bread sauce. 

Cold boiled tongue, sauce tartare, or 
olives stuffed with peppers. 

Veal sausage, tomato sauce, grated par- 
mesan cheese. 

Pork sausage, tart apple sauce, or fried 
apples. 

Frizzled beef, horseradish. 

Pprk croquettes, tomato sauce. 

Corned beef, mustard. 

Lobster cutlet, sauce tartare. 

Sweet bread cutlet, sauce bechamel. 

Reedbirds, fried hominy, white 
celery. 



Cold boiled fish, sauce piquant. 

Broiled steak, maitre d'hotel butter, or 
mushrooms. 

Tripe, fried bacon and apple rings. 

Broiled fresh mackerel, stewed goose- 
berries. 

Fresh salmon, cream sauce and green 
peas. 

Roast Beef. One very essential point 
in roasting beef is to have the oven very 
hot when the meat is first put in; this 
causes the pores to close up quickly and 
prevents the escape of the juices. Take 
a rib or loin roast of seven or eight 
pounds. Wipe it thoroughly with a clean 
wet cloth, lay it in a roasting pan with a 
very little water, to prevent it from 
scorching. When it is partly done 
season with salt and a very little pepper. 
It will take a roast of this size about 
two hours to cook properly, having the 
outside a rich brown and the inside a 
little rare. Remove the beef to a hot 
dish where it will keep hot; skim all fat 
from the drippings, add a tablespoonful 
of flour and a teacup of boiling water. 
Let it come to a boil, and serve hot in a 
gravy boat. 

Beef Loaf. Three pounds beef, chopped 
fine, three eggs beaten together, six 
crackers rolled, one tablespoonful salt, 
one tablespoonful melted butter, one tea- 
spoon pepper, sage to taste. Mix well and 
moisten with milk. Put a little water in 
bottom of pan and cover while baking. 
Bake one hour and a quarter. 

Beef Roll. One and one-half pound 
sirloin steak chopped very fine, one-fourth 
cup bread crumbs, one egg well beaten, 
one-fourth of an onion grated, piece 
of_ a lemon, salt and pepper to taste; 
mix all together, boil five eggs hard, 
shell and cut tips of ends, fit together in 
a row, put meat in a greased pan, lay 
eggs in the center and form the meat 
around them in shape of a roll; take 
three thin slices of bacon, place across 
the top, place in the oven and bake half 
an hour, basting three or four times; 
slice when cold. 

Beef Stew with tomatoes. Slice 
three pounds of lean beef and seven 
moderate sized tomatoes with one onion. 
Cut the tomatoes into small pieces, and 
chop the onion fine. Stew slowly; add 
salt, a few cloves, and, just before it is 
done, a little butter and half a gill of 
catsup. 

Beefsteak. Take a smooth, thick- 
bottomed frying-pan, scald it out with 
hot water, and wipe it dry; set it on the 
stove or range, and when very hot, rub it 
over the bottom with a rag dipped in 
butter; then place your steak or chops 
in it, turn often until cooked through, 
take up on a warm platter, and season 
both sides with salt, pepper and butter. 
Serve hot. 

Many prefer this manner of cooking 
steak rather than broiling or frying in 
a quantity of grease. 



THE CULINARY ART 



Beefsteak and Onions. Prepare the 
steak in the usual way. Have ready in 
a frying-pan a dozen onions cut in slices 
and fried brown in a little beef drippings 
or butter. Dish your steak, and lay the 
onions thickly over the top. Cover and 
let stand five minutes, then send to the 
table hot. 

Beefsteak and Oysters. Broil the steak 
the usual way. Put one quart of oysters 
with very little of the liquor into a stew- 
pan upon the fire; when it comes to a 
boil, take off the scum that may rise, 
stir in three ounces of butter mixed with 
a tablespoonful of sifted flour, season, 
let it boil one minute until it thickens, 
pour it over the steak. Serve hot. 

Hamburger Steak.- Take a pound of 
raw flank or round steak, without any fat, 
bone or stringy pieces. Chop it until a 
perfect mince; it cannot be chopped too 
fine. Also chop a small onion quite fine, 
and mix well with the meat. Season 
with salt and pepper; make into cakes 
as large as a biscuit, but quite flat, or into 
one large flat cake a little less than half 
an inch thick. Have ready a frying-pan, 
with butter and lard mixed; when boiling 
hot, put in the steak and fry brown. 
Garnish with celery top around the edge 
of the platter and two or three slices of 
lemon on the top of the meat. 

A brown gravy made from the grease 
the steak was fried in, and poured over 
the meat, enriches it. 

Dried Beef, with Cream. Shave your 
beef very fine. Put it into a suitable dish 
on the back of the stove: cover with cold 
water and give it time to soak out to 
its original size before being dried. 
When it is quite soft and the water has 
become hot (it must not boil)), take it 
off, turn off the water, pour on a cup of 
cream; if you do not have it use milk and 
butter, a pinch of pepper, let it come to 
a boil, thicken with a tablespoonful of 
flour, wet up in a little milk. Serve on 
dipped toast or not, just as one fancies. 
A nice breakfast dish. 

Fried Beef Liver. Cut it in rather thin 
slices, say a quarter of an inch thick, 
pour over it boiling water, which closes 
the pores of the meat, makes it imper- 
vious to the fat, and at the same time 
seals up the rich juice of the meat. It 
may be rolled in flour or bread crumbs, 
seasoned with salt and pepper, dipped 
in egg and fried in hot fat mixed with 
one-third butter. 

Fried Veal Chops (Plain). Sprinkle 
over them salt and pepper, then dip them 
in beaten egg and cracker crumbs, and 
fry in drippings, or hot lard and butter 
mixed. If you wish a gravy with them, 
add a tablespoonful of flour to the gravy 
they were fried in and turn in cream or 
milk; season to taste with salt and 
pepper. Boil up and serve hot with the 
gravy in a separate dish. This dish is 
very fine accompanied with a few sound, 
fresh tomatoes, sliced and fried in the 



same grease the cutlets were, and all 
dished on the same platter. 

Veal Collops. Cut veal from the leg 
or other lean part into pieces the size of 
an oyster. Season with pepper, salt and 
a little mace; rub some over each piece; 
dip in egg, then into cracker crumbs, 
and fry. They both look and taste like 
oysters. 

Veal Loaf. Three pounds veal chopped 
fine, six rolled crackers, three eggs, one 
teaspoon pepper, one teaspoon salt, 
one-half teaspoon mace, one nutmeg, 
one-half pound salt pork. Mix well and 
bake in loaf two hours. Baste with 
water and butter. 

Veal Loaf. Three pounds uncooked 
veal, three-fourths pound salt pork, both 
ground fine, one cup rolled crackers, 
two eggs well beaten, one teaspoon 
sugar, two teaspoons salt, one teaspoon 
pepper, bake two (2) hours. 

Veal Pot Pie. Cut in pieces two 
pounds of veal, and boil until tender, 
add six potatoes sliced, season with 
pepper, salt and butter, and boil until the 
potatoes are cooked. Wet a little flour 
in a bowl with cold water, and stir 
rapidly, while pouring into the boiling 
water. Cover with a crust made like 
biscuit, and bake a light brown. 

Veal Stuffing. Three cups stale bread 
crumbs, three onions chopped fine, one 
teaspoon salt, one-half teaspoon white 
pepper, two tablespoons chopped pars- 
ley, one-half cup melted butter or 
suet. 

Venison Pie. Venison makes an ex- 
cellent pot pie, either baked or boiled. 
It should be first stewed tender like 
veal or chicken, and is made in precisely 
the same manner, except that it requires 
higher seasoning. 

Roast Mutton. The pieces mostly 
used for roasting are the hind-quarter of 
the sheep, called the loin and leg, the 
fore-quarter, the shoulder, also the chine 
or saddle, which is the two loins to- 
gether. Every part should be trimmed 
off that cannot be eaten; then wash well 
and dry with a clean cloth; lay it in your 
dripping-pan and put in a little water 
to baste it with at first, then afterward 
with its own gravy. Allow, in roasting, 
about twelve minutes to the pound; that 
is, if your fire is strong which it should 
be. It should not be salted at first, as 
that tends to harden it, and draws out 
too much of the blood or juices; but 
salt soon after it begins to roast well. 
If there is danger of its browning too 
fast, cover it with a sheet of white paper. 
Baste it often, and about a quarter of an 
hour before you think it will be done 
dredge the meat very lightly with flour 
and baste it with butter. Skim the gravy 
well and thicken very slightly with 
brown flour. Serve with currant jelly 
or other tart sauce. A pint of canned 
or fresh tomatoes poured into the pans 
where mutton is to be roasted gives the 



THE CULINARY ART 



loS 



meal a fine flavor and makes the gravy 
simply delicious. 

Raisins with Roasts. Boil together for 
ten minutes two pounds of brown sugar, 
one pint of vinegar, one teaspoonful each 
of cloves and broken stick cinnamon 
Ctied together in a bag). Skim, then 
pour over two pounds of large, seeded 
raisins, and set aside for twenty-four 
hours. Turn into a double boiler and 
cook very slowly until the raisins are 
plump and tender. Can in the usual 
way. In currant season spiced currants 
should be put up for this purpose, and the 
India preserves, of which every cook 
book has a recipe, should be made at the 
time when fruits are on hand, to secure 
the right combinations of juice and fla- 
vor with the spices. 

"Real" Yorkshire Pudding. One quart 
of milk; three well-beaten eggs; nine 
level tablespoonfuls of sifted flour; a salt- 
spoonful of salt. Thirty minutes before 
serving put the roast of beef into another 
pan, or keep it hot in some way, leaving 
in the beef-pan the dripping, of which 
there should be about a half pint. Turn 
the well-beaten batter into the hot drip- 
ping, and bake for thirty minutes in a 
very hot oven. Do not put any water 
with the roast, but have an extra piece 
of suet, so there will be an abundance of 
the dripping. The secret of success is 
to have a hot oven. 

Irish Stew. Two pounds of the neck 
of mutton, four small onions, six large 
potatoes, two teaspoonfuls of salt, one- 
fourth teaspoonful of pepper, three pints 
of water and two tablespoonfuls of flour. 
Cut the mutton in small pieces. Put 
about half the fat in the stewpan with 
the onions and stir for eight or ten min- 
utes over a hot fire; then put in the meat, 
salt and pepper. Stir ten minutes, and 
add the water boiling. Set for two hours 
where it will simmer. Add the potatoes 
peeled and cut small about twenty min- 
utes before serving. Take two table- 
spoonfuls of flour and water sufficient 
to make thickening, beating it until 
smooth, stir it into the stew and serve at 
once. 

Mutton Cutlets (Breaded). Cut some 
mutton cutlets round, and not too thick; 
dip them into eggs and bread crumbs, 
and fry in butter a light brown. When 
sent to the table, pour over them a little 
good gravy. 

Roast Lamb. Put the lamb in the 
oven with a dressing made as for a 
turkey, with very little water in the pan. 
Bake from two to three hours. Serve 
with mint sauce. 

.Mint Sauce. Four tablespoons of 
chopped mint, two tablespoons of sugar, 
quarter of a pint of vinegar, a pinch of 
salt, mix an hour or two before using. 
It can be served hot or cold. 

Pressed Meat. Boil till tender, chop 
fine, and season with pepper, salt and 
butter. Pour over it enough of the 



water in which it was boiled, to make it 
moist. Put in a dish and press hard. 
Slice cold. Very nice for chicken also. 

Boiled Ham. Wash the ham thor- 
oughly and cut the hardened surface 
from the base of it. Place it over the 
fire in cold water and let it come to a 
moderate boil, keeping it steadily at this 
point, allowing it to cook twenty min- 
utes for every pound of meat. A ham 
weighing twelve pounds will require five 
hours to cook properly, as underdone 
ham is very unwholesome. When the 
ham is to be served hot remove the skin, 
place the ham on a platter, the fat side 
up. Stick in it some whole cloves. If it 
is to be served cold, allow the ham to 
remain in the water in which it was 
cooked, until cold. This makes it more 
juicy. Serve in the same manner as 
when served hot. 

Baked Ham. Soak the ham in cold 
water over night (old hams require two 
nights and a day). After soaking, scrape 
well. Make a quart of flour into a very 
stiff paste and cover the entire skin side; 
place the ham perfectly level in a roast- 
ing pan and fill pan with cold water. 
Replenish occasionally with hot water 
while baking. For a seven to eight- 
pound ham bake about three and one- 
half hours; for one weighing eight to ten 
pounds, four to five hours. 

Ham and Eggs. Fry neat slices of 
ham, and when done place them on a hot 
platter to keep warm while the eggs are 
cooking. Break fresh eggs into the ham 
drippings, salt them lightly and when 
done put an egg on each slice of ham, 
and send to the table hot. 

Roast Pork Tenderloin. Take two 
tenderloins and split lengthwise. Place 
two together and fill with dressing made 
of bread, onion, egg, sage, and sea- 
soning. Wind a string around to keep 
them together. Season on the out- 
side and tack on with toothpicks three 
slices of bacon. Roast as you would any 
other roast, about forty-five minutes. 
This will make a nice cold meat dish 
sliced. 

Pork Steaks. To fry pork steaks re- 
quires twenty or thirty minutes : turn 
them often, pour ofif a part of the fat 
when they are half done, then dip steaks 
in bread crumbs with a little powdered 
sage and lay back into frying-pan. When 
done, take up, dredge a little browned 
flour into the gravy, a little salt, pour 
in a gill of boiling water; as soon as it 
boils up turn it upon the steaks. 

Broiled Chops. Broil on a gridiron 
over a bright fire. Put a little salt and 
pepper upon each chop, and butter them 
before they go to table. Lay them over- 
lapping one another, around a mound of 
green peas or mashed potatoes. 

Pork and Beans (Baked). Take two 
quarts of white beans, pick them over 
the night before, put to soak in cold 
water; in the morning put them in fresh 



THE CULINARY ART 



loS 



water and lef them scald, then turn off 
the water and put on more, hot; put to 
cook with them a slice of salt pork, 
gashed, as much as would make five or 
six slices; boil slowly till soft (not 
mashed), then add a tablespoonful of 
molasses, half a teaspoonful of soda, 
stir in well, put in a deep pan, and bake 
one hour and a half. If you do not like 
to use pork, salt the beans when boiling, 
and add a lump of butter when preparing 
them for the oven. 

Boston Pork and Beans. Pick over 
carefully a quart of small, white beans; 
let them soak over night in cold water; 
in the morning wash and drain in another 
water. Put on to boil in plenty of cold 
water with a piece of soda the size of a 
bean; let them come to a boil, then drain 
again, cover with water once more, and 
boil them fifteen minutes, or until the 
skin of the beans will crack when taken 
out and blown upon. Drain the beans 
again, put them into an earthen pot, 
adding a tablespoonful of salt; cover 
with hot water, place in the center a 
pound of salt pork, first scalding it with 
hot water, and scoring the rind across 
the top, a quarter of an inch apart to 
indicate where the slices are to be cut. 
Place the pot in the oven, and bake si.x; 
hours or longer. Keep the oven a mod- 
erate heat; add hot water from the tea- 
kettle as needed, on account of evapora- 
tion, to keep the beans moist. When the 
meat becomes crisp and looks cooked, 
remove it, as too long baking the pork 
destroj-s its solidit}'. 

Baked Hash. Chop very fine, cold 
meat (beef, veal or chicken). To one 
pint or one and one-half pints add one 
or two pints chopped potato, a cup of 
bread crumbs, pepper and salt. Mix well 
together with the gravy that was left 
(if beef gravy, take off the cold tallow), 
butter baking dish and put the mixture 
in — smooth over nicely — scatter a few 
bits of butter over the top and pour over 
a small cup of stock or water and bake 
at least one-half hour or until light 
brown. Serve in baking dish. 

A good way to cook or heat hash is 
to pack it in a buttered baking dish and 
let it bake brown in the oven, or brown 
it in a hot buttered skillet or spider and 
then fold over like an omelet. 

Chop Suey. Clean a chicken and scrape 
all the meat from the bones, then cut 
the flesh into pieces about an inch long. 
Put a little fat into a frying pan and 
cook the chicken in this until done, but 
not too brown. Add a large onion, 
sliced, and cook for ten minutes, then 
throw in a handful of dried mushrooms 
that have been soaked for ten minutes 
in water, and from which the stems have 
been removed. Pour in enough Chinese 
sauce to make the contents of the pan 
brown, pour in a little water and stew 
slowly for fifteen minutes before adding 
a stalk of celery cut into bits, six Chinese 



potatoes, washed and sliced. Simmer 
until done, thicken with browned flour 
and serve with boiled rice. 

POULTRY 
How to Select Poultry 

Turkey. In choosing poultry, the age 
of the bird is the chief point to be 
attended to. An old turkey has rough 
and reddish legs; a young one smooth 
and black. Fresh killed, the eyes are 
full and clear, and the feet moist. When 
it has been kept too long, the parts 
about the vent have a greenish appear- 
ance. 

Common Domestic Fowls, when young, 
have the legs and combs smooth; when 
old they are rough, and on the breast 
long hairs are found instead of feathers. 
Fowls and chickens should be plump on 
the breast, fat on the back and white- 
legged. 

Geese. The bills and feet are red when 
old, 3'ellow when young. Fresh killed, 
the feet are pliable; stiff when too long 
kept. Geese are called green while they 
are only two or three months old. 

Ducks. Choose those with supple feet 
and hard, plump breasts. Tame ducks 
have 3'ellow feet, wild ones red. 

Recipes 
Stuffing for a Turkey or Chicken. 

Take some bread crumbs and turn on 
just enough hot water to soften them; 
cook the heart, liver, and gizzard and 
chop fine; put in a piece of butter, not 
melted, the size of a hen's egg, add a 
spoonful of pulverized sage, quarter of a 
teaspoonful of ground pepper, and a tea- 
spoonful of salt; some of the bread crumbs 
may need chopping; then mix thoroughly 
and stuff your turkey. 

Baked Turkey. Draw and truss the 
turkey, but do not stuff it. Place it in 
a baking pan, add a cupful of boiling 
water; brown quickly: then cool down 
the oven and bake slowly, allowing 
twenty minutes for each pound of turkej', 
and basting every ten minutes. When 
the turkey is partly done, dust with 
salt and pepper. Serve with turkey 
either giblet or oyster sauce and cran- 
berry jelly. 

Roast Turkey. Stuff two small tur- 
keys with either mushrooms, chestnuts 
or oysters. If mushrooms or chest- 
nuts are used, boil them until tender, 
mince them with their liquor, mix with 
bread crumbs, butter, salt, pepper and 
cream. If 03'Sters are used, parboil 
them slightly, mince them and use with 
their liquor. Skewer legs of the turkeys 
close to the bodies, tuck their necks into 
the breast openings, spread the turkeys 
with a paste of butter and flour, add salt 
and pepper and cover with stalks of 
celery, using both the white and green- 
ish-white parts. Add a little hot water 
to pan and baste frequently. Lay tiny 



THE CULINARY ART 



107 



sausages around the turkeys the last hour, 
remove celery to brown the turkeys. 
Bake them two hours, then serve them 
on a platter neck to neck and garnish 
them the sausages, watercress and lady 
apples, putting one cored apple on the 
end of each short drumstick. 

Cook one tablespoon of butter with a 
teaspoon each of minced onion, carrot, 
parsley and celery, add a bit of thyme, 
tiny piece of bay leaf, a few peppercorns 
and three tablespoons of flour, when 
boiling add the strained liquor from the 
pan and the giblets boiled and minced. 
Strain and serve in a boat. 

Broiled Chicken. Cut the chickens in 
halves lengthwise, pound them to make 
them as flat as possible, lay them on a 
large frying-pan with an inch depth of 
water in it; turn them once or twice. 
When they seem tender, take them up, 
dry off the water, and rub them with 
fat pork. Put them on a broiler over a 
clear fire, and they will brown immedi- 
ately. Let the water in the frying-pan 
keep boiling, and when the chickens 
are done, pour it over them for a gravy, 
first thickening it a little and seasoning 
it with butter, pepper and salt. Garnish 
the chickens with narrow slices of fried 
breakfast bacon. This method of broil- 
ing chickens is vastly superior to the 
ordinary process, which dries and smokes 
them without making the flesh ten- 
der. 

Fricassee Chicken. Cut in pieces, salt, 
pepper, and flour them; fry in fresh 
butter till quite brown, take out the 
chicken, and make a good gravy, adding 
flour and butter to make it as rich and 
thick as you like it. Add a little pow- 
dered sage and a cup of sweet cream. 
Put the chicken in the gravy, and simmer 
a few minutes, and serve hot. 

Fried Chicken. Clean and wash a 
chicken of the frying size; twice the age 
of a broiler: cut it up, dividing the breast 
into two pieces, and lay it in cold water 
for half an hour. Have on the stove a 
frying-pan with lard an inch deep in it. 
Season the chicken well with salt and 
pepper, and dredge well with flour. 
Drop into the boiling lard and turn fre- 
quently till it is beautifully brown. It 
must not cook done on one side before 
turning on the other, as it will not be 
so evenly and nicely cooked. Invert a 
pan over it while frying. 

Chicken Pie. Select young, tender 
chickens, joint them, season with salt 
and pepper, and arrange in a deep 
earthen pie-dish, put over the pieces of 
chicken a little butter, enough cold water 
to nearly cover the meat, and about a 
pint of oysters without any of the liquor 
— allowing one pint of oysters to two 
medium-sized chickens. Make the crust 
not quite so rich as for ordinary pies, 
and when placing over the dish, lay a 
fold in the middle, that there may be 
room for the meat and liquor in cooking. 



Bake in a moderate oven about two 
hours. 

Chicken Cooked in Cream. Roll 
chicken in flour and fry in half butter 
and half good sweet lard. Then fill skil- 
let half full of cream, or cream and milk. 
Season with salt and pepper, cover 
closely, and set on the back of the range 
to simmer for thirty minutes or until 
done. The meat will be delicate and 
tender, while the gravy will be most 
delicious. 

Chicken Souffle. Chop fine sufficient 
cold cooked chicken to make one pint. 
Put one tablespoonful of butter and one 
of flour into a saucepan; mix; add half 
a pint of milk; stir until boiling. Add 
to the chicken a teaspoonful of salt, half 
a saltspoonful of pepper, and, if you have 
it, a tablespoonful of chopped parsley. 
Mix the chicken and the cream sauce 
together, and then stir in carefully the 
well-beaten whites of four eggs. Turn 
this into a baking-dish, and bake in a 
moderate oven for fifteen minutes. The 
yolks of the eggs may be saved to use 
for custards and mayonnaise dressing. 

Boiled Duck. Have ready two or three 
pints of good stock, drop into it and 
cook, one carrot, one onion, and one 
turnip with a few spices and a bay leaf; 
let this boil one-half or three-quarters 
of an hour; squeeze one pint of tomato 
through sieve and add to stock. Tie up 
the duck well, which has been carefully 
dressed, put it in the stock, and boil three- 
quarters of an hour. Take it up and set 
back on stove. Strain the stock. Put 
one-fourth pound of butter in pan and 
two tablespoonfuls of flour, mix and heat 
thoroughly, then stir in stock. Remove 
strings from duck and lay it nicely on 
dish and pour sauce over it. Decorate 
edges with trimmed bread, cut in fancy 
shapes, fried or toasted, also carrot and 
turnip cut like comb teeth and last some 
split olives and serve hot. 

Roast Duck. Pick, draw, clean thor- 
oughly, and wipe dry. 

Three pints bread crumbs, six ounces 
butter, or part butter and salt pork, two 
chopped onions and one teaspoonful each 
of sage, black pepper and salt. Do not 
stuff very full, and sew up the openings 
firmly to keep the flavor in and the fat 
out. If not fat enough, it should be 
larded with salt pork, or tie a slice upon 
the breast. Place in a baking-pan with 
a little water, and baste frequently with 
salt and water — some add onion, and 
some vinegar; turn often, so that the 
sides and back may all be nicely browned. 

Baked Goose. Stufif the goose with 
one cupful of hominy grits soaked and 
cooked in one quart of milk in a double 
boiler for one hour. Add half a cupful 
of finely chopped black walnuts, a tea- 
spoonful of salt, one of grated onion 
and a saltspoonful of pepper. Place in 
a baking-pan; add one cupful of water, 
and brown quickly. Cool the oven and 



THE CULINARY ART 



109 



bake slowly, allowing fifteen minutes for 
each pound of goose, and basting every 
ten minutes. Add salt when half done. 

Roast Goose. The goose is best in the 
autumn and early part of winter — never 
good in spring. Pick well and singe the 
goose, then clean carefully. Put the 
liver and gizzard on to cook as the 
turkey's. When the goose is washed and 
ready for stuffing, have boiled three 
white potatoes, skin and mash them; 
chop three onions very fine, throw them 
into cold water; stir into the potatoes 
a spoonful of butter, a little salt and 
black pepper, a tablespoonful of finely- 
rubbed sage leaves; drain off the onions, 
and mix with the potato, sage, sufficient 
stale bread crumbs, etc. When well 
mixed, stuff the goose with the mixture, 
have ready a coarse needle and thread, 
and sew up the slit made for cleaning 
and introducing the stuffing. A full 
grown goose requires one hour and 
three-quarters. Roast it as a turkey, 
dredging and basting. 

Broiled Quails. Clean, wash, and split 
down the back. Lay in cold water half 
an hour. Wipe carefully, season with 
salt and pepper, and broil on a gridiron 
over a bright fire. When done, lay in a 
hot dish, butter on both sides well and 
serve at once. Pigeons, woodcock, and 
small birds may be broiled in the same 
manner; are delicious and nourishing 
fare for invalids; may be served on toast. 

VEGETABLES 

Remember that all vegetables should 
go over the fire in boiling water. Add 
salt to green vegetables, but do not add 
salt to underground vegetables. 

Baked Apples. Core them, fill the 
hollows with spice and sugar and bake 
until soft. Sometimes a bit of butter 
is placed on top of each apple before 
putting in the oven. Serve with whipped 
cream. 

Apple Snow. One large apple, grated; 
while grating pour on one very small 
cupful of sugar to keep grated apple 
from turning dark. Add the whites of 
two eggs, beat half an hour. Serve with 
sweetened cream. 

Asparagus. Wash thoroughly, and cut 
into inch piecs, cover with water and 
boil until very tender. It should cook 
from half to three-quarters of an hour. 
Drain, and season with pepper, salt, 
butter and cream or rich milk. Let come 
to boil and serve hot with toast cubes. 

Baked Bananas. Peel and lay in a pan, 
whole, as many bananas as you wish, 
pour a little melted butter and some 
sugar over them, then set in the oven 
and bake a nice brown. 

String Beans. Cut off each end and 
the strings from both sides of the pod, 
break them into small pieces and put into 
boiling water, and cook until tender 
Before serving drain and pour over them 



one-half cup of rich milk or cream, and 
season with butter, pepper and salt. 

Lima Beans. Shell and put into cold 
water and let them stand awhile, then 
drain and put into boiling water and cook 
until tender. Pour off the water and 
season with a little rich milk, butter, 
salt and pepper and let them simmer in 
this dressing a few minutes before 
serving. Soak dry Lima beans over 
night and allow them over two hours 
for cooking next day for dinner. 

Baked Beets. Beets retain the sugary, 
delicate flavor if baked, turn frequently 
while in oven, using a knife, when done, 
remove skin and serve with butter, salt 
and pepper on slices. 

Beets. Having cleaned them thor- 
oughly, boil them in enough water to 
cover them, until a fork will easily pass 
through them. Then take them out and 
put them into cold water, and rub the 
skin off quickly. Slice them into good 
vinegar, or season with pepper, salt and 
butter. 

Baked Cabbage and Bacon. Shred or 
chop coarse three pounds of cabbage. 
Stir into it a tablespoon of flour, a tea- 
spoon of salt, the same of sifted dry 
mustard, a little paprika and half a cup 
of water. Put into a granite baking 
dish, lay over the top six thin slices of 
lean bacon, and cover tight. Bake in a 
hot oven an hour in summer, longer in 
winter. If it does not brown with the 
cover on, remove for a few minutes. 
The bacon is nice, however, if a thin 
tin is used for cover and not removed. 

Creamed Carrots. This vegetable is 
too little esteemed. Carrots are very 
healthful, being often ordered as a spe- 
cific for certain ailments, and may be 
cooked in a variety of ways. Wash and 
scrape four or five good-sized ones, cut 
in strips and boil in salted water until 
tender. Drain, add two tablespoonfuls 
of butter, a dredging of flour and salt 
and pepper to season. When the butter 
is melted enough, add cream or milk to 
moisten the whole, let come to the boil- 
ing point and serve very hot. 

Cauliflower. Remove leaves, cut off 
stalk and soak a small cauliflower thirty 
minutes, head down, in cold water, to 
cover. Cook head up twenty minutes 
(or until stalk can be pierced easily 
with a fork) in boiling salted water. 
Drain, separate flowerets and to two- 
thirds of a cupful add curry sauce or 
hollandaise sauce. The remainder of the 
cauliflower may be sauted in olive oil 
or butter, seasoned with' salt and pepper, 
neatly arranged on a small serving dish 
and one tablespoonful of melted butter 
poured over for luncheon the second 
day. 

Baked Corn. Grate eight large ears 
of corn, half-pint of milk, two eggs, 
salt and pepper to taste, one tablespoon- 
ful each of sugar and butter. Beat eggs 
light, add milk, grated corn, sugar, salt 



THE CULINARY ART 



and melted butter. Bake in earthen dish 
until light brown. 

Corn Oysters. Scrape sweet corn from 
the cob, or grate it. Take one coffee- 
cup of corn and two eggs. Make a 
batter of a little milk and flour, season- 
ing with salt. Make the batter sufficiently- 
thick to take out with a spoon, and fry- 
in butter. This recipe is enough for five 
persons. 

Com Fritters. Select corn that is well 
filled out, but not hard, such as is best 
for eating on the cob. Score each row 
of kernels deeply with a sharp knife. 
It may be explained that scoring is done 
by holding the ear upright, the butt rest- 
ing on a platter, and cutting through 
each row from top to bottom. Now 
scrape out the pulp. This is done by 
holding the knife almost flat against 
the ear, edge up, pressing the back of 
the knife against the kernels, beginning 
at the bottom and drawing it up to the 
top. Then turn the ear slightly, so that 
the pressure is brought against the next 
rows, and repeat the process until all 
the milk and pulp is extracted. To a 
pint of the prepared pulp add half a tea- 
spoonful of salt, a saltspoonful of pepper 
and two well beaten eggs. Mix well, 
and fry by spoonfuls in a hot frying-pan 
in a dessert-spoonful of butter. If the 
corn is very milky it will start to spread 
out too much in the pan. A cake turner 
should then be used to press the edges 
in toward the center. Late in the sea- 
son, when the corn becomes very stiff, 
it is necessary to add two or three 
tablespoonfuls of milk to the pulp to 
make it thin enough. In the winter 
canned corn pulp can be obtained,which 
is good to use in fritters, but no corn 
containing the whole kernels should, of 
course, be used. The great secret of the 
corn fritters, the distinctive feature that 
makes them entirely different from the 
well-known corn fritter of commerce, is 
the entire absence of flour. _ Not a grain 
should be used under any circumstances. 

Corn Timbales. Score six ears of 
sweet corn and press out the pulp. To 
one cup add one tablespoon of butter 
melted, half teaspoon of salt, orie-fourth 
teaspoon of Hungarian paprika, the 
beaten yolks of three eggs, then the 
stiffly-beaten whites and one tablespoon 
of flour; butter corn timbale molds, then 
^11 with the mixture two-thirds full; set 
in a pan of water and place in hot oven; 
bake until firm; unmold onto a hot plate. 

Hulled Corn. Hulled or lye corn is 
made by boiling corn in lye (made from 
wood ashes) until the outer skin or husk 
easily slips from the grain. Wash in 
plenty of water, rubbing thoroughly in 
order to remove the hulls. Put into 
fresh water and boil until perfectly ten- 
der, salt it, and fry in butter or eat in 
milk. 

Hominy. Coarse hominy. — To each 
cup of coarse or pearl hominy add one 



teaspoon salt and eight cups boiling 
water, and cook six hours in a double 
boiler. 

Fine hominy. To each cup of granu- 
lated or fine hominy idd one teaspoon 
of salt and five cups of boiling water and 
cook three hours in a double boiler. 

Egg Plant. Put the egg plants in cold 
■n-ater with a little salt, and boil until 
partially cooked. Change the water, 
and boil until a fork can be easily passed 
through them. Peel and mash, season- 
ing with salt, pepper and butter. 

Egg Plant. Take fresh, purple egg- 
plants of a middling size; cut them in 
slices a quarter of an inch thick, and soak 
them for half an hour in cold water, 
with a teaspoonful of salt in it. Have 
ready some cracker or bread crumbs and 
one beaten egg; drain off the water from 
the slices, dry them on a napkin, dip 
them in the crumbs and then in the egg, 
put another coat of crumbs on them, 
and fry them in butter to a light brown. 
The frying-pan must be hot before the 
slices are put in, — they will fry in ten 
minutes. 

You may pare them before you put 
them into the frying-pan, or you may 
pull the skins off when you take them up. 
You must not remove them from the 
water until you are ready to cook them, 
as the air will turn them black. 

Macaroni. It is variously served with 
tomato or cream sauce or flavored with 
cheese. When it is to be boiled it should 
be broken into pieces two and a half or 
three inches long, put into salted boiling 
water and boiled fifteen minutes, or until 
the macaroni is perfectly smooth; the 
saucepan should be shaken frequently 
to prevent the macaroni from sticking 
to the bottom. Turn into a colander 
to drain, and if it is to be served plain 
add seasoning and Parmesan cheese if 
desired. If the macaroni is to be baked 
after it is drained put into a pudding 
dish with butter, salt and grated cheese. 
Cover it with milk and bake until the 
the milk is absorbed, then cover the top 
with a little more milk and grated cheese, 
also a tablespoonful of melted butter. 

Stewed Onions. Pour boiling water 
over the onions and remove the skins. 
Cook them for five minutes in boiling 
salted water, then change the water 
and change again in ten minutes, to re- 
move the strong taste. Boil until tender, 
about one-half hour, then drain off the 
water, season with salt, butter and 
pepper and add one cup or more of 
cream sauce. Cook for ten minutes and 
serve in a deep covered vegetable 
dish. 

Fried Onions. Skin and slice them, 
and fry in butter, season with pepper and 
salt. Many persons slice with them an 
equal quantity of apples, and cook in 
this way. 

Boiled Parsnips. Scrape and boil until 
tender in a little salted water; take them 



THE CULINARY ART 



"3 



up and season with butter, pepper and 
salt. 

Fried Parsnips. Boil them in water 
in which you have put a little salt. Then 
cut them in strips, and fry a light brown 
in melted butter. 

Green Peas. Shell and put into boil- 
ing water, and cook from thirty to thrity- 
five minutes; use as little water as possi- 
ble to cook them, and when done season 
with cream, pepper and salt. Be sure 
the peas are young. 

Baked Stuffed Peppers. Cut green 
peppers in two lengthwise. Remove the 
seeds and let the peppers soak in cold 
water for half an hour. Dry them and 
fill with a stuffing made of bread crumbs, 
chopped meat and seasoning — pepper, 
salt, sage and onion juice to taste. Place 
them in a pan and bake until brown 
on top. Add a little soup stock or 
melted butter and hot water before 
placing in the oven. Serve hot with fish 
or meat. 

Mashed Potatoes. Pare the potatoes 
and throw them into cold water a few 
minutes. Boil until done and mash en- 
tirely free from lumps. Salt them, add 
a small piece of butter, a little cream or 
milk, and beat until smooth and white. 

Potatoes and Cream. Chop fine cold 
potatoes, put them in a spider with a 
piece of butter, season with pepper and 
salt, and add sweet cream or milk. Stir 
them so as to mix thoroughly, and let 
them become very hot before serving. 

Potatoes and Turnips Mashed. Mash 
one-third turnips with two-thirds pota- 
toes, — cook turnips longer than potatoes 
— serve with pork tenderloin. 

Potato (Saratoga) Chips. Pare and 
thinly slice (on a slaw cutter if you have 
one) one large potato. Have ready a 
kettle of boiling lard, as for cooking 
doughnuts, and drop into it the prepared 
potatoes, separating the slices as much 
as much as possible. Stir with a fork 
until a light brown and crisp; skim out, 
drain well, dust with salt and serve in 
an open dish. Good cold. Repeat this 
until you have as many as desired. 

Potatoes in the Half Shell. Bake six 
medium-sized potatoes; when they are 
soft cut a slice from the top of each and 
scoop out the potato. Mash it, add two 
tablespoons of butter, salt, pepper, two 
tablespoons of hot milk and the whites 
of. two eggs beaten stiflf. Put this mix- 
ture back into the skins, sprinkle with 
grated cheese and bake for five minutes 
in a very hot oven. 

Boiled Rice. Wash quickly in warm 
water and drop slowly into salted water 
that is boiling rapidly. Rice prepared in 
this fashion will be soft and mealy, yet 
whole, in twenty minutes or half an hour. 
Have plenty of water in the kettle and 
drain the rice directly it is cooked — be- 
fore the water stops boiling. 

Browned Sweet Potatoes. Boil the 
potatoes until thej' can be pierced with 



a fork, but not until tender. Remove the 
skins, dust lightly with sugar, roll in 
melted butter and brown in the oven. 

Southern Sweet Potatoes. Boil six 
medium-sized sweet potatoes until nearly 
done. Peel and slice the long way into 
pieces about half an inch thick. Fill a 
baking dish with layers of the slices 
thickly covered with dark brown sugar 
and bits of butter. Pour over a half cup 
of boiling water. Cook in a hot oven for 
twenty or thirty minutes. This will fill 
a quart and a half baking dish. 

Summer Squash. Cut them in two, 
skin and remove the seeds if large; when 
cooked tender, drain and press out the 
water with a plate; then put them in a 
stew pan, mash thoroughly and season 
well with butter, pepper and salt, and a 
tablespoon of cream. 

Baked Winter Squash. Remove the 
seeds, but not the rind, cut in medium- 
sized pieces. Bake in a hot oven until 
soft. When done, peel, season and mash 
like mashed potatoes, or serve the pieces 
hot on a dish, to be eaten warm with 
salt and butter. 

Fried Salsify. Stew the salsify as 
usual till very tender; then with the back 
of a spoon or a potato masher mash it 
very fine. Beat an egg, add a teacupful 
of milk, a little flour, butter and season- 
ing of pepper and salt. Make into little 
cakes and fry to a light brown in boiling 
lard, first rolling in beaten egg and then 
flour. 

Salsify or Vegetable Oyster. Wash 
and scrape clean, throwing into cold 
water — as air turns the roots dark, cut 
into round slices, and put them in a 
saucepan on the stove with enough boil- 
ing water to cover. When cooked ten- 
der, season with salt, pepper, butter and 
cream or sweet milk. 

Succotash. Take one pint green corn 
cut from the cobs, and two-thirds of a 
pint of Lima beans. Boil them in just 
enough water to cover them. Cook till 
tender and add sweet milk or cream, 
salt, pepper and butter, and let them 
simmer a few minutes longer. 

Baked Tomatoes. Remove the skins 
and slice them, season them with salt and 
pepper, and put them in a deep dish with 
butter and bread crumbs. Cover the 
dish, and bake three-quarters of an hour. 

Raw Tomatoes. Turn boiling water 
over them, and pour ofif quickly, or dip 
into hot water in wire basket. Peel and 
slice them, and let stand on ice until 
quite cool. Serve them with sugar and 
vinegar, or with sugar and cream. 

Stewed Tomatoes. Peel ripe tomatoes, 
slice, and put on the stove in a saucepan, 
season with salt, pepper, butter, and, if 
desired a little sugar. Simmer half an 
hour. Some persons just before re- 
removing them from the fire, stir in 
bread crumbs or rolled cracker. 

Scalloped Tomatoes. Scald and peel 
half a dozen tomatoes, set them in a 



THE CULINARY ART 



"5 



buttered baking dish, sprinkle with pep- 
per, salt, and a dust of powdered sugar. 
Cover with buttered dry crumbs and 
bake till brown. 

Tomatoes Stuffed. Cut a thin slice off 
the tops of eight large, firm tomatoes 
and with a spoon carefully lift out the 
pulp. Rub it through a sieve, discarding 
the seeds. To the juice add half a cup 
of stale bread crumbs, two tablespoons 
of melted butter, a dust of salt, pepper 
and paprika and half a teaspoon of minced 
parsley. Stuff the tomatoes shells with 
this, put a bit of butter on top of each 
and set in a hot oven for ten minutes. 

Tomatoes with Spaghetti Stuffing. 
Scoop the inside from eight tomatoes. 
To one and a half cups of cooked spag- 
hetti add the tomato pulp, one table- 
spoon of butter, pepper, salt and a few 
drops of onion juice. Fill each tomato 
cover with buttered crumbs and bake till 
brown. 

Turnips. Turnips are nice chopped 
fine after boiling tender and seasoned 
with salt, pepper and butter, and vinegar 
if you like it, or served with cream 
dressing. 

EGGS 

Baked Eggs. Break fresh eggs care- 
fully into a buttered baking dish; sea'feon 
with salt, pepper and butter. They may 
be covered with grated cheese if liked. 
Bake five minutes in a hot oven. 

Hard Boiled Eggs. Hard boil five 
eggs. Separate the whites and the yolks. 
Put the whites first through a vegetable 
press, or chop them very fine, and then 
put through the yolks, keeping them 
separate from the whites. Put a table- 
spoonful of butter and one of flour in a 
saucepan; mix and add half a pint of 
milk. Stir until boiling. Add half a tea- 
spoonful of salt, a saltspoonful of pep- 
per, and the whites of the eggs. Stir 
this until it just reaches the boiling 
point, and pour it over nicely toasted 
slices of bread. Put the yolks of the 
eggs over the top; dust with salt and 
pepper, and serve. This dish is econ- 
omical, sightly, wholesome and palata- 
ble. 

Soft Boiled Eggs. When properly 
cooked, eggs are done evenly through, 
like any other food. This result may 
be obtained by putting the egg into a 
dish with a cover, or a tin pail, and then 
pouring upon them boiling water — two 
quarts or more to a dozen of eggs^ 
and cover and set them away where they 
will keep hot and not boil, for ten to 
twelve minutes. The heat of the water 
cook the eggs slowly, evenly, and suf- 
ficiently, leaving the centre, or yolk, 
harder than the white, and the egg tastes 
as much richer and nicer as a fresh egg 
is nicer than a stale egg. 

Fried Eggs. Break the eggs, one at 
a time, into a saucer, and then slide them 
carefully off into a frying-pan of lard 
and butter mixed, dipping over the eggs 



the hot grease in spoonfuls, or turn 
them over — frying both sides without 
breaking them. They require about 
three minutes' cooking. 

Eggs can be fried round like balls, by 
dropping one at a time into a quantity 
of hot lard, the same as for fried cakes, 
first stirring the hot lard with a stick 
until it runs round like a whirlpool; this 
will make the eggs look like balls. 
Take out with a skimmer. Eggs can be 
poached the same in boiling water. 

Plain Omelet. Six eggs, one table- 
spoon of butter, one tablespoon of flour, 
one cup of cold milk, one-half teaspoon 
of salt. Put the butter in a granite sauce- 
pan, and when it is melted (but not 
cooked hard), add the flour. Mix well. 
Now add the cold milk all at once, and 
stir until smooth. Set aside to cool. 
Add the salt. Then separate the eggs, 
beating yolks until very light and whites 
until very stiff. Fold first the yolks and 
then the whites into the sauce very care- 
fully. Then put all into a granite baking 
dish and bake in moderate oven fifteen 
or twenty minutes. Serve immediately 
in the dish in which it was baked. 

Chicken Omelet. Mince rather fine 
one cupful of cooked' chicken, warm in 
a teacupful of cream or rich milk, a 
tablespoonful of butter, salt and pepper; 
thicken with a large tablespoonful of 
flour. Make a plain omelet, then add 
this mixture, just before turning it over. 
This is much better than the dry minced 
chicken. Tongue is equally good. 

Ham Omelet. Cut raw ham into dice, 
fry with butter, and when cooked enough, 
turn the beaten egg over it, and cook 
as a plain omelet. 

If boiled ham is used, mince it, and mix 
with the eggs after they are beaten. 
Bacon may be used instead of raw ham. 

Orange Omelet with Whipped Cream. 
Three eggs, two tablespoons of pow- 
dered sugar, a little salt, one teaspoon 
of lemon juice, two oranges, one-half 
tablespoon of butter, two and one-half 
tablespoons of orange juice; separate 
yolks from whites, beat yolks until thick 
and lemon colored, add seasonings, fold 
in whites beaten to a foam, cook in 
smooth frying-pan or omelet pan in the 
hot butter, cook slowly, turning the pan 
that the omelet may brown evenly; when 
delicately browned underneath, place on 
the center or upper grate of the oven to 
cook or dry the top, fold, turn on hot 
platter, sprinkle with powdered sugar, 
garnish with slices of orange, serve witli 
whipped cream. 

Veal Omelet. Three pounds finely 
chopped veal, six rolled crackers, three 
eggs well beaten, two large spoonfuls 
of cream, one of salt, and one teaspoon 
of pepper. Mix well together, baste with 
water and butter. Bake one hour and a 
half. 

Poached Eggs. Have one quart of 
boiling water, and one tablespoonful of 



THE CULINARY ART 



117 



salt, in a frying-pan. Break the eggs, 
one by one, into a saucer, and slide 
carefully into the salted water. Dash 
with a spoon a little water over the egg, 
to keep the top white. Cook three min- 
utes. 

Scalloped Eggs. Hard-boil six eggs; 
slice them thin in rings; in the bottom of 
a large, well-buttered baking dish, place a 
layer of grated bread crumbs, then one 
of eggs; cover with bits of butter, and 
sprinkle with pepper and salt. Continue 
thus to blend these ingredients until the 
dish is full; be sure that the crumbs cover 
the eggs upon top. Over the whole pour 
a large teacupful of sweet cream or milk, 
and brown nicely in a moderately heated 
oven. 

Scrambled Eggs. Beat five eggs till 
slightly blended, add a dust of white 
pepper, half a teaspoon of salt and half 
a cup of milk. Melt two tablespoons of 
butter in the chafing-dish, pour in the 
egg mixture and cook till it is creamy, 
scraping it from the bottom of the pan 
as it becomes thick. Scrambled eggs are 
nice accompanied by saltine wafers. 

Stuffed Eggs. Six shelled, hard-boiled 
eggs cut in two, take out the yolks and 
mash fine, then add two teaspoonfuls 
butter, one of cream, salt, pepper to 
taste (and add mustard if desired); mi.K 
all together thoroughly and fill the eggs 
with this mixture, and put them together 
and wrap each in tissue paper. Nice for 
picnic luncheons. 

Eggs, Stuffed with Sauce. Boil hard 
one dozen eggs; take off the shell and 
cut lengthwise. Take out the yolks, 
chop up with a handful of lobster meat, 
a few capers, seasoning; add a little 
bread, fill the eggs, place in a pan and 
bake. Serve with cream sauce. 

CHEESE RECIPES 
Cheese Balls Fried. Mix thoroughly a 
cup and a half of grated cheese, a little 
salt and pepper and the whites of three 
eggs, beaten stiff. Shape into little rolls, 
cover with bread dust, fry in deep fat 
and drain on blotting paper. 

Cottage Cheese. Place a panful of 
clabbered milk over a pan of hot water. 
Let it heat slowly until the curd sepa- 
rates; do not allow to boil or it will be 
tough. Strain through a cloth bag and 
press out all the whey; stir in a little 
butter and salt, and as much thick, sweet 
cream as possible and still have it retain 
its form when turned from a mold or 
rolled into balls. Work it well with a 
spoon until it becomes fine-grained. 

Macaroni and Cheese. Cook one and 
one-half cups of macaroni until tender 
Put in a basin a layer of macaroni and 
grate cheese and crackers over the top, 
add salt, and bits of butter, then an- 
other layer of macaroni, etc., till the 
dish is filled with the cheese for top 
layer and cover with milk and bake it. 
Serve hot. 



Cheese Ramekin. Put one cup of 
bread crumbs and one gill of milk on the 
fire to boil. Stir and boil until smooth. 
Then put in four tablespoons of grated 
cheese, a little piece of butter, and salt 
and pepper. Stir till the cheese is dis- 
solved, then remove from the fire. Beat 
two eggs, the yolks and whites sepa- 
rately. Stir the yolks into the mixture 
and then the whites of the eggs. Put in 
a pudding dish and bake fifteen or twenty 
minutes. 

Cheese Souffle and Cheese Fondue. 

Chop sufficient cheese to make half a 
pint. Moisten three tablespoonfuls of 
flour in half a cupful of cold milk; stir 
it into half a pint of hot milk; cook until 
thick; add the cheese; stir until the 
cheese is melted; add the yolks of four 
eggs. Take from the fire, and add half 
a teaspoonful of salt, a dash of pepper, 
and then stir in carefully the well-beaten 
whites. Turn this into a baking dish, 
and bake in a moderate oven for fifteen 
or twenty minutes. Serve immediately. 

To make cheese fondue, chop or grate 
one pound of soft cheese. Put it into a 
saucepan; add half a teaspoonful of salt 
and a dash of red pepper. Beat the 
yolks of three eggs with half a cupful of 
milk or cream; add these to the cheese, 
stirring constantly over the fire until the 
cheese is melted. Pour over toasted 
crackers or toasted bread. Serve on hot 
plates as soon as it is cooked. 

Cheese Straws. Roll piecrust dough 
the same thickness as for pies. Cut in 
strips from six to ten inches wide and 
cut the strips into straws or sticks a 
quarter of an inch in width. Lay upon 
baking sheets, leaving a space between 
the straws a third the width of the 
straws. Grate rich cheese, season to 
taste with salt and pepper and scatter 
thickly over the straws and the spaces 
between them. Put in the oven where 
the greatest heat will be at the top and 
bake ten or fifteen minutes. 

PASTRY 
Plain Pie-Crust 

Two and a half cupfuls of sifted flour, 
one cupful of shortening, half butter and 
half lard, cold; a pinch of salt, a heaping 
teaspoonful of baking powder, sifted 
through the flour. Rub thoroughly the 
shortening into the flour. Mix together 
with half a teacupful of cold water, or 
enough to form a rather stiff dough; 
mix as little as possible, just enough to 
get it into shape to roll out; it must be 
handled very lightly. This rule is for 
two pies. 

(When you have a little pie-crust left, 
do not throw it away; roll it thin, cut 
it in small squares and bake. Just before 
tea, put a spoonful of raspberry jelly on 
each square.) 

For patties, roll puff paste one-fourth 
inch thick, stamp out rounds with French 



THE CULINARY ART 



119 



cutter, remove centers from half the 
rounds forming rings. Wet the edges 
of whole rounds, lay on the rings and 
press whole together. Chill and bake. 

How to Make Pies 

Take a portion of crust, roll it out 
and fit it to a buttered pie-plate by cut- 
ting it off evenly around the edge; 
gather up the scraps left from cutting 
and make into another sheet for the top 
crust; roll it a little thinner than the 
under crust; lap one-half over the other 
and cut three or four slits about a quarter 
of an inch from the folded edge (this 
prevents the steam from escaping 
through the rim of the pie, and causing 
the juices to run out from the edges). 
Now fill your pie-plate with your pre- 
pared filling, wet the top edge of the rim, 
lay the upper crust across the centre 
of the pie, turn back the half that is 
lapped over, seal the two edges together 
by slightly pressing down with your 
thumb, then notch evenly and regularly 
with a three-tined fork, dipping occasion- 
in the flour to prevent sticking. Bake 
in a rather quick oven a light brown, 
and until the filling boils up through 
the slits in the upper crust. 

To prevent the juice from soaking 
through into the crust, making it soggy, 
wet the under crust with the white of 
an egg, just before you put in the pie 
mixture. If the top of the pie is brushed 
over with the egg, it gives it a beautiful 
glaze. 

Apple Pies. Pare and slice tart apples, 
cover your pan with paste, and fill nearly 
full of apples. Sprinkle over them about 
half a cup of sugar, though apples differ 
so much in acidity, it is impossible to 
give the exact quantity, one-quarter cup 
of water, a small piece of butter, a tea- 
spoonful of cinnamon or a few grates of 
nutmeg, and sprinkle over a little flour. 
Cover with paste and press the edges 
together to prevent the escape of the 
juice. Bake in a hot oven. 

Cherry Pies. Fill a pie pan which is 
lined with paste, two-thirds full of stoned 
cherries, cover plentifully with sugar, 
sprinkle with flour and pieces of butter, 
and cover with paste, pressing the edges 
down to prevent the escape of juice. 

Chocolate Pie. One cup milk, three- 
quarters cup sugar, three tablespoons 
chocolate, three egg yolks. Grate the 
chocolate and heat with the milk, add 
sugar and yolks beaten to a cream, fla- 
vor with vanilla. Bake with under crust; 
when done, spread the well-beaten whites 
(to which has been added a half cup 
of granulated sugar and a little vanilla) 
over the top and slip it in the oven to 
brown. This makes two pies. 

Cocoanut Pie. To a pint of scalded 
milk add half a teacupful of sugar, the 
yolks of two eggs and a dessertspoonful 
of corn starch dissolved in milk: beat 
all together; cook in the boiling milk and 



add a teacupful of grated cocoanut which 
has been soaked in milk over night; 
bake with the lower crust only. Beat 
the whites of the eggs to a froth, mix 
with two teaspoonfuls of sugar and 
spread over the pie when baked, return- 
ing it to the oven until the surface is 
browned. 

Cream Pie. Beat together one table- 
spoonful of flour, the white of an egg 
and half a teacupful of sugar; add a tea- 
cupful of milk; sprinkle grated nutmeg 
over all. No top crust. 

Cream Pie. One and one-fourth cups 
milk. Heat in double boiler. One-half 
cup sugar, heaping tablespoon flour, one- 
fourth cup milk, yolks of two eggs. 
Beat together and stir into the hot milk. 
Cook until it thickens. Add flavoring. 
Bake crust first. 

Custard Pie. To three eggs beaten 
light with a cup of sugar and a very lit- 
tle salt, add one pint milk. Line your 
pie-tins with crust, and let bake in the 
oven till nearly done. Heat the custard 
very hot and pour into the tins and 
bake quickly, so the crust will not be 
heavy. 

Gooseberry Pie. Fill crust-lined pie 
dish with ripe or canned gooseberries, 
sweeten to taste, dredge with flour or 
corn starch, cover, and bake; when ready 
to serve dredge with powdered sugar. 

Huckleberry Pie. Put a quart of 
huckleberries into a basin of water; take 
off watever floats; take up the berries 
by the handful, pick out all the stems 
and unripe berries, and put them into 
a dish; line a buttered pie. dish with a 
pie paste, put in the berries half an inch 
deep, and to a quart of berries, put half 
of a teacupful of sugar; dredge a tea- 
spoonful of flour over, a saltspoonful of 
salt, and a little nutmeg grated over; 
cover the pie, make several small in- 
cisions on either side of the center of 
it; press the two crusts together around 
the edge, trim it off neatly with a sharp 
knife, and bake in a quick oven for three- 
quarters of an hour. 

Lemon Cream Pie. Stir into one tea 
cupful boiling water, one tablespoonful 
corn starch dissolved in cold water; add 
one tablespoonful butter and one tea- 
cupful powdered sugar; let cool; then 
add juice and grated rind of one lemon 
and one beaten egg. Bake in tart with- 
out upper crust. Cover with whites of 
two eggs beaten stiff with two teaspoon- 
fuls of sugar added. Place in oven anjl 
brown. 

Lemon Pie with Raisins. One egg, 
one cup of raisins, one large lemon, one 
cup of boiling water, one cup of light 
brown sugar, half cup of molasses, two 
tablespoons of melted butter, one even 
tablespoon of flour. Chop raisins fine; 
grate the yellow part of lemon; stir the 
flour to a paste in cold water and add 
to the cup of boiling water. Beat the 
egg and stir all together. This will 



THE CULINARY ART 



121 



make the filling for two pies with top 
and bottom crust. 

Lemon Puffs. Scald two cups milk 
and thicken with two spoons flour; mix 
together yolks of four eggs, one cup 
sugar, small piece butter, a little salt, 
juice and grated rind of small lemon; 
pour this mixture into the heated milk 
and stir constantly until well cooked. 
Line muffin pans with thinly rolled 
pastry and fill with the mixture, bake 
about twenty minutes, or until a golden 
brown. Whip the whites of the eggs 
until stiflf, add one-half cup powdered 
sugar, cover the puffs and put back 
in oven to brown; when cold add slice 
of jelly. 

Mincemeat. Five pounds of beef boiled 
until tender (it should be salted when 
partly done). Let cool in liquor, remove 
fat, chop very fine and measure. Use 
twice as much finely chopped apple, 
which should be tart, as meat. To the 
apple and meat then add the liquor in 
which the meat was boiled; also the fat 
which has been removed, and one quart 
of boiled cider. If there was a scant 
amount of fat, add also a half cup of 
butter. Jelly or candied fruit will im- 
prove the pies, if wanted richer. Add 
also two teaspoons of cloves, three of 
cinnamon, two of mace, and three pounds 
of seeded raisins. No definite rule can be 
given for sugar, as more or less is re- 
quired, according to acidity of apples. 
Sweeten to taste with brown sugar. After 
all the ingredients have been put together, 
heat, and if found too thick for use, thin 
with cider or unfermented grape juice. 
When hot this can be put up as fruit and 
kept indefinitely. (There are many fal- 
lacies that have been handed down from 
generation to generation that should be 
forgotten. For instance, the idea that 
brandy aids in the digestion of mince- 
meat is ridiculous. If it preserves the 
mincemeat in the jar it certainly pre- 
vents its digestion in the stomach.) 

Molasses Pie. Two teacupfuls of mo- 
lasses, one of sugar, three eggs, one 
tablespoonful of melted butter, one 
lemon, nutmeg; beat and bake in 
pastry. 

Orange Pie. Beat together the yolks 
of four eggs and eight tablespoonfuls of 
sugar; grate the skin of two oranges and 
with the juice and, two-thirds of a 
tumbler of milk, add to the eggs and 
sugar. Bake for half an hour in an 
undercrust. For the frosting, beat the 
whites of four eggs to a firm paste with 
four tablespoonfuls of powdered sugar, 
and as soon as the pie is done take from 
the oven and pour the frosting over the 
top, returning it again to the oven to 
be baked to a delicate brown. 

Pie Plant Pie. Remove the skin and 
cut into inch pieces. Pour over it hot 
water in which a bit of soda is dissolved. 
Let it stand a few minutes and turn off. 
Put the pie plant into a pie pan lined 



with paste, sprinkle over it a little flour, 
and two-thirds of a cup of sugar. Bake 
with top crust. 

Pumpkin Pie. Deep-colored pumpkins 
are generally the best. Cut a pumpkin 
in half, take out the seeds, then cut it 
up in thick slices, pare the outside and 
cut again in small pieces. Put into a 
large pot or saucepan, with a very little 
water. 

Stew the pumpkin until quite soft, and 
rub through a sieve. Take equal parts 
of rich, sweet milk and pumpkin, and 
to a quart of the mixture add one-half 
teaspoon salt, one teaspoon ginger, cin- 
namon, or other spices to taste, three 
well-beaten eggs, and one cup sugar. 
Some like a little molasses added. 

Squash Pie. Two cups of squash, 
three-quarters cup sugar, three eggs, two 
tablespoons molasses, one tablespoon 
melted butter, one tablespoon ginger, 
one teaspoon cinnamon, a little salt, a 
little nutmeg, two cups milk. This will 
make two small or one large pie. 

Rhubarb Pie. Peel and cut stalks in 
half inch pieces and cook in saucepan 
with very little water; when done 
sweeten to taste, pour into crusts and 
sprinkle with cornstarch or a little flour; 
cover with crust and bake in quick oven. 
Serve as soon as cold. If preferred, the 
top crust may be omitted, and the pie 
covered with a meringue and browned. 

Rissoles. Cut puff paste in oblong 
pieces three by four inches, or stamp 
out in rounds. Place a spoonful of any 
savory meat mixture (creamed chicken, 
sweetbreads or mushrooms, daintily sea- 
soned, being most suitable) on the 
lower half, fold over the wet edges of 
upper half and press well together. Bake 
in a hot oven. A sauce is served with 
them. A satisfactory proportion is two 
tablespoons of butter, two tablespoons 
of flour, one cup of chicken or other 
stock. Study to season the mixtures 
and sauces in a way all your own. 

Strawberry Pie. Into a deep, rich 
undercrust that has been baked, put 
strawberries sufficient to fill and cover 
with sugar. Make a meringue of the 
whites of two eggs and a tablespoonful 
of powdered sugar; cover the pie with it 
and brown. 

Strawberry Shortcake. Two cups flour, 
one-half cup butter, two teaspoons bak- 
ing powder, one egg, a little salt, enough 
milk to roll soft. Make three-quarters 
of an inch thick, and bake a delicate 
brown. While still hot split it, spread 
each half liberally with good, sweet 
butter, cover one generouslj' with fine, 
ripe strawberries, sprinkle plentifully 
with sugar. Turn the other half over 
this, and send to the table, with a pitcher 
of sweet cream. 

Sweet Potato Pie. One pound of 
steamed sweet potatoes finely mashed, 
two cups sugar, one cup cream, one-half 
cup butter, three well-beaten eggs, flavor 



THE CULINARY ART 



123 



with lemon or nutmeg and bake in pastry- 
shell. 

PUDDINGS, CUSTARDS, ETC. 

Apple Pudding with Rice. Six sour 
apples, one cup of cold boiled rice, one 
pint of milk, one cup of sugar, the juice 
and rind of one lemon, and yolks of 
four eggs. Core and chop the apples; 
add the boiled rice and milk, beat the 
lumps out, add the other ingredients 
and bake. Beat the whites of the four 
eggs with a little sugar, spread on top 
and brown. 

Banana Cream. After peeling the 
bananas, mash them with an iron or 
wooden spoon; allow equal quantities of 
bananas and sweet cream; to one quart 
of the mixture, allow one-quarter of a 
pound of sugar. Beat them all together 
until the cream is light. 

Banana Pudding. One box of gelatine, 
one pint of cream, one quart of milk, 
two cups of sugar, five bananas. Dis- 
solve gelatine in a cup of water, add 
sugar to the milk and let it scald, take 
some of the hot milk and thin the gela- 
ine, strain and let it simmer ten minutes, 
pour in a bowl to cool. Peel bananas 
and break in small pieces with a fork 
and stir into the mixture, when cool but 
not stiff. Serve with whipped cream on 
top flavored with vanilla. 

Bread Pudding. Soak one pint of 
bread crumbs in one quart of milk, add 
one cup of sugar, yolks of four eggs well 
beaten, the grated rind of one lemon, but- 
ter size of an egg; when baked spread a 
layer of jelly on top and cover with the 
whites of the eggs beaten to a stiff 
froth, to which add one cup powdered 
sugar and juice of one lemon. Bake 
until frosting is nicely browned and eat 
when cold. 

Berry Pudding Steamed. One pint of 
flour, one teaspoon of baking powder, 
a pinch of salt. Make into a soft batter 
with milk. Put into well-buttered cups, 
alternate spoonfuls of batter and berries. 
Steam. Serve with sweet sauce. 

Black Pudding. One teacup molasses, 
one of butter, one of sugar, two of flour, 
one of sour milk, four eggs, one nutmeg, 
one teaspoon soda. Mix butter and 
sugar to a cream, add eggs well beaten, 
then the molasses, nutmeg, flour and 
sour milk ; last, soda dissolved in a little 
warm water. Steam three hours. Serve 
with sauce. 

Cocoanut Pudding. One cup dessi- 
cated cocoanut, one cup flaked rice, one- 
half cup sugar, one egg, pinch of salt, 
one scant quart milk; put into baking 
dish and bake a light brown. 

Cocoanut Puffs. Mix two cups of 
cocoanut and one cup of sugar, the 
beaten whites of two eggs, two table- 
spoons flour or corn starch, drop in 
buttered tins and bake quickly. 

Compote of Marshmallows. Preserved 
peaches ffresh fruit is better if in sea- 



son). Maraschino cherries, oranges, 
pecan nuts, and fresh marshmallows. 
Cut in halves and then quarter the 
peaches and oranges. Mix in the nuts 
and marshmallows with the fruit juice. 
Cover all with whipped cream and gar- 
nish the top with the cherries. Serve 
cold. 

Cornmeal Pudding. Five cups of milk, 
two cups of boiling water, one cup corn- 
meal (yellow), four eggs, one-quarter 
pint molasses, one tablespoonful butter, 
one-half teaspoonful salt, one-quarter 
teaspoonful of cinnamon, one-quarter 
teaspoonful nutmeg, one cup raisins. 

Stir the salt into the meal and pour 
on slowly the water; stir smooth. Bring 
the milk to a boil and pour into the meal, 
letting it boil slowly for twenty minutes. 

Beat in the eggs, add the rest of the 
ingredients. Bake in a covered dish for 
three-quarters of an hour. 

Make a sauce of one cup of powdered 
sugar and one-half cup of butter beaten 
to a cream, flavor with nutmeg. 

Cottage Pudding. One cup of sugar, 
butter the size of a large egg, two eggs, 
one cup of milk, two teaspoons of baking 
powder, two heaping cups of flour, salt. 
Bake half an hour and serve with straw- 
berry sauce. 

Custard. One quart sweet milk, three 
eggs, one-half cup sugar, flavoring, and a 
pinch of salt. Let it boil, stirring con- 
stantly, until of the consistency of cream, 
and remove from the fire at once. If it 
cooks too long it will whey. 

Plain Custard. The beaten yolks of 
five eggs and five tablespoonfuls of 
sugar. Pour over this one quart of hot 
milk, add flavoring and the whites of 
two eggs. Bake in cups set in a pan of 
boiling water. Cover with meringue and 
eat cold. Do not leave too long in the 
oven. Boil instead, if preferred. 

Queen Pudding. One pint grated bread 
crumbs, one quart milk and water, one 
cup sugar, yolks of four eggs, grated 
yellow of lemon, butter size of an egg. 
Bake until done, but not watery. Whip 
the whites of the four eggs; beat in one 
cup of sugar in which the juice of the 
lemon has been strained. Spread over 
the pudding a layer of jelly or better, 
fresh fruit, blackberries, raspberries or 
peaches. Then pour on the beaten 
whites, and put in slow oven to brown. 
To be eaten hot with sweet sauce or 
cold with cream. 

Cup Dumplings. Two eggs, one cup 
sweet milk, one tablespoon butter, one 
pinch salt, one dessertspoon baking 
powder. Flour to mix a little stifFer than 
pancake batter. Put any fruit properly 
sweetened in well greased cups, over 
which pour batter. Steam one-half hour. 
Serve with sauce. 

Floating Island. Two quarts milk, 
six eggs, four tablespoonfuls of corn- 
starch, sugar to taste, scald, mix. add 
cornstarch dissolved in a little water; 



THE CULINARY ART 



add beaten yolks of eggs and sugar, 
also flavoring; stir constantly until it 
thickens. When cool spread beaten 
whites on top and garnish with small 
pieces of jelly. 

Apple Flo^t. Stew six tart apples until 
soft. Lay them in a dish to cool and 
drain. Add a cup of sugar, the juice 
of a lemon or a little lemon extract. 
Beat all together. Beat the whites of 
three eggs to a stiff froth, add the beaten 
apples and mix thoroughly. Make a soft 
custard, put it in a glass dish, and pile 
the froth as high as possible over it. 
Delicious to the taste and pleasing to 
the eye. 

Graham Pudding. One and one-half 
cups of graham flour, one-half cup of 
molasses, one-fourth cup of butter, one- 
half cup of sweet milk, one teaspoon of 
soda, one-half cup of raisins chopped 
fine, one-half cup of currants, one egg, 
salt and spice to taste. A little cin- 
namon, cloves and nutmeg is good. 
Steam two hours in double boiler. 
Sauce. — One cup of sugar, one-third cup 
of butter creamed, one egg well beaten, 
one-half cup of boiling water. Flavor 
with vanilla or to taste. 

Green Com Pudding. One quart of 
scraped corn, one cup of rich milk, a 
lump of butter the size of a walnut, 
melted and mixed with the corn, two 
tablespoons of sugar, two well-beaten 
eggs, salt to taste. Bake one hour in a 
buttered pudding dish, set in a pan of 
boiling water. Have a moderate oven. 
This will be the consistency of a custard. 
If you want it a trifle thicker, beat two 
tablespoons of flour in with the corn be- 
fore adding the other ingredients. 

Lemon Pudding. The juice and grated 
rind of one lemon, one tablespoonful of 
butter, three eggs, one cup of sugar, 
two tablespoonfuls of cornstarch and 
two cups of milk. Put the milk in a 
saucepan on the range, and when it is 
hot stir in the cornstarch, which has 
been mixed with two tablespoonfuls of 
cold water. Cook until it is thick, stir- 
ring constantly; then add the butter and 
set aside until cold. Beat the eggs ver}' 
light, add the sugar, the lemon juice and 
grated rind, and when well mixed stir 
in the cold cornstarch. Mix thoroughly, 
bake in a buttered dish and serve cold. 

Molasses Pudding. Three cups flour, 
one cup molasses, one cup melted butter, 
one cup hot water, one teaspoon soda, 
one cup chopped raisins; steam three 
hours. 

Sauce. — Beat together a cup of sugar, 
a tablespoon flour and butter size of 
an egg. Add one cup of hot water and 
boil three minutes. 

Peach Delight. Pare, cut in halves 
and stone a dozen fine, ripe peaches, 
reserving a few of the pits. Boil the 
pits in half a cup of water for fifteen 
minutes, then strain. Mix well together 
a generous half-cup of sugar and a table- 



spoon of flour. Butter a deep pudding 
dish well, put in a layer of peaches, 
sprinkle with the sugar, dot with bits 
of butter, cover with another layer of 
the peaches and proceed in this way 
until all are used. Pour over the water 
which was strained oflf the pits. Make 
a rich biscuit crust for the top, roll out 
about half an inch thick, place it over 
the fruit, make several incisions to allow 
the steam to escape, and bake in a mod- 
erate oven. In serving, cut the crust in 
pieces as for pie, put the fruit on top 
and cover with whipped or plain creain. 

Plum Pudding. One-half pound of 
best beef suet chopped fine, add one 
large cup of bread crumbs soaked in 
milk and pressed dry, six well-beaten 
eggs, one-half cup of milk and two of 
flour, beat well and season with one cup 
of brown sugar, one-half teaspoonful of 
ground cloves, one teaspoonful of cin- 
namon, one teaspoonful of salt and half 
a nutmeg grated. Of fruit, use one 
pound of seeded raisins, two-thirds of 
a pound of currants, two ounces citron 
and an ounce each of orange and lemon 
peel, one cup of English walnuts chopped 
fine, stir in one-half cup of molasses and 
a teaspoonful of soda dissolved in a little 
hot water, beat well for five minutes, 
flour the fruit and stir it in, pour into a 
buttered pail, cover closely and steam for 
four hours. 

Sauce. — Use two cups of sugar, beaten 
until very light with one cup of the best 
butter, and flavored with one teaspoon- 
ful of vanilla. 

English .Plum Pudding. One and one- 
pounds bread crumbs, one-fourth pound 
flour, one-half pound suet, one-half pound 
raisins, one-half pound currants, one- 
fourth pound citron, four green apples, 
six eggs, two tablespoons of molasses, 
two tablespoons sugar, spices to suit the 
taste. Boil three hours. 

Prune Pudding. Boil one-half pound 
prunes until soft; rub through a colander. 
Beat the whites of six eggs to a stiff 
froth (four eggs will do); add three 
tablespoons' sugar to the prunes; beat 
all well together, put in a pudding dish 
and set in a pan of hot water. Bake 
twenty minutes. Best eaten cold with 
cream. 

Prune Souffle. One-half pound prunes 
boil thoroughly, chop very fine; crack 
the stones and chop the nuts very 
fine and add to the prunes whites of 
six eggs beaten stiff; add two cups of 
powdered sugar and beat again. Mix 
prunes and nuts with whites of eggs 
and sugar ver}' slowly with spoon. Put 
mixture in baking pan and bake fifteen 
minutes in moderate oven. 

Raisin Puffs. Two cups of flour, one 
cup sweet milk, one cup raisins chopped, 
one-half cup butter, two eggs, two table- 
spoons baking powder, put in cups and 
steam three-fourths of an hour, eat with 
sauce. 



THE CULINARY ART 



127 



Rolled Pudding. One pint flour, two 
small teaspoons baking powder, pinch of 
salt, sweet milk enough to make soft, 
roll out thin and spread all over it 
fresh cranberries, candied cherries or 
jelly, roll up like a jelly roll. Lay on 
a plate in steamer and steam one hour. 

For sauce see section on sauces fol- 
lowing. 

Suet Pudding. One cup sour milk, 
two-thirds cup molasses, one cup suet, 
freed from strings and chopped fine, 
two eggs, one cup seeded raisins, one 
cup currants, one teaspoon soda, one tea- 
spoon cinnamon, one-half teaspoon salt, 
one-fourth teaspoon cloves, one-half tea- 
spoon allspice, flour sufficient to make 
moderately thick batter. Beat thor- 
oughly, steam four hours, and serve with 
lemon sauce. 

Steamed Pudding. One egg, one cup 
sugar, two cups flour, two tablespoons 
melted butter, one-half cup English cur- 
rants, one teaspoon baking powder, one 
sup sweet milk. Steam three hours. Eat 
with sugar and cream. 

Another Way. One cup each of mo- 
lasses and sour milk, one-half cup each 
of butter and sugar, one egg, one cup 
currants, one teaspoon of soda, flour to 
make a stiff batter. Steam three hours. 

Tapioca Cream. Two scant table- 
spoons pearl tapioca soaked over night 
in one-half cup sweet milk. In the 
morning add one pint of milk, the yolks 
of two eggs, and one-half cup of sugar. 
Set the mixture in the double boiler 
and steam about one-half hour, or until 
the custard is smooth, stirring several 
times. Flavor to suit the taste, then 
while hot pour it over the stifily beaten 
whites of the eggs stirring rapidly all 
the time. Serve cold with whipped 
cream. 

Tapioca Cocoanut Pudding. Take one- 
half cup of grated cocoanut with one-half 
cup of pearl tapioca in cold water to 
cover. Add one and one-half pints 
(three cups) of milk, three beaten eggs, 
one-half cup of sugar and a pinch of 
salt. Mix well and bake in a buttered 
dish for thirty minutes. Serve hot with 
cream. 

Rhubarb Tapioca. Soak one-half cup 
of tapioca over night and cook until 
clear in a double boiler. Place in a 
pudding dish two cups of rhubarb cut 
in short pieces, one cup of sugar and a 
pinch of ginger. Pour the hot tapioca 
over this, stir in one teaspoon of butter, 
cover and bake one hour. A meringue 
makes it still better, and it is one of the 
few tapioca puddings that are good cold. 
Serve with cream. 

SAUCES FOR PUDDINGS 
Creamy Sauce. One-half cup butter, 
one cup powdered sugar, one-half cup 
cream, one teaspoon of vanilla, add sugar 
gradually, beating all the time. When 
all is beaten smooth, place the bowl in 



a basin of hot water and stir until 
creamy — no longer; do not keep in the 
water long enough to melt the sugar; 
it must be white and foamy all through. 

Foaming Sauce. Beat one cup sugar 
and one-half cup butter together. Add 
the yolks of two eggs and the grated 
rind and juice of a lemon. Beat the two 
whites stiff and mix all together. Just 
before serving, stir in quickly one cup 
boiling water. 

Hard Sauce. One cup of pulverized 
sugar, two tablespoonfuls of butter, va- 
nilla or lemon juice and nutmeg to taste. 

Beat the butter to a cream and work 
the sugar into it, making a stiff white 
mass. Flavor when all the sugar is well 
mixed in. 

Lemon Sauce. Beat to a cream, one 
cup sugar and one-haif cup butter. Add 
the yolks of two eggs and mix well. 
Then pour over this half pint boiling 
water, the juice of a lemon, and the 
whites of two eggs well beaten. 

Nutmeg Sauce. Into two cups boiling 
water put three-quarters cup butter, two 
cups sugar in which has been stirred one 
small teaspoon cornstarch and one-half 
grated nutmeg. After boiling for two or 
three minutes set aside until it has 
stopped boiling, then add two eggs well 
beaten. 

Plain Sauce. Stir together one-half 
cup sugar, half as much butter, and 
thicken with half a teaspoon cornstarch; 
stir in one cup boiling water or sweet 
milk. 

Rolled Pudding Sauce. One table- 
spoon of melted butter, one tablespoon 
of flour, add four tablespoons sugar and 
one pint hot water. Boil two minutes, 
remove from fire and stir in the beaten 
white of an egg. 

Sour Sauce. One cup sugar and two 
tablespoons butter rubbed to a cream; 
one-half cup vinegar; one egg well 
beaten; add one-half cup boiling water, 
stirring all the time. Boil till thickened. 

Strawberry Sauce for Cottage Pud- 
ding. One quart fine, ripe berries, one 
cup granulated sugar. Mash the berries 
and mix thoroughly with the sugar. 

BEVERAGES 

Coffee. When you buy coffee, have it 
two-thirds Java and one-third Mocha, 
which makes the best blend. Do not 
have it ground too fine. Take one table- 
spoonful of ground coffee for each per- 
son, and one spoonful for an extra cup, 
using one egg for one cup of ground 
coffee. Add the desired quantity of boil- 
ing water, put it over the fire and allow 
it to boil for two minutes. Set it back 
and let it stand a few minutes before us- 
ing. Serve very hot. 

French Coffee. One quart water to 
one cup very fine ground coffee. Put 
coffee grounds in bowl; pour over about 
half pint cold water and let stand for 



THE CULINARY ART 



129 



fifteen minutes; bring remaining water 
to a boil. Take coffee in bowl, strain 
through fine sieve, then take French 
coffee-pot, put coffee grounds in strainer 
at top of French pot, leaving water in 
bowl. Then take boiling water and pour 
over coffee very slowly. Then set 
coffee-pot on stove five minutes; must not 
boil. Take off and pour in cold water 
from bowl that coffee was first soaked 
in, to settle. Serve in another pot. The 
French, who have the reputation of mak- 
ing the best coffee, use three parts Java, 
one part Mocha. 

Vienna Coffee. Equal parts ■ Mocha 
and Java coffee; allow one heaping table- 
spoon of coffee to each person, and two 
extra to make good strength. Mix one 
egg with grounds, pour on coffee half 
as much boiling vi^ater as will be needed, 
let coffee froth, then stir down grounds 
and let boil five minutes; then let coffee 
stand where it will keep hot, but not boil, 
for five or ten minutes, and add rest of 
water. To one pint cream add white 
of an egg beaten; this is to be put in 
cups with sugar, and hot coffee added. 

Chocolate. One square unsweetened 
chocolate, one tablespoon sugar two 
tablespoons hot water. Grate chocolate, 
boil all together till smooth, add grad- 
ually one pint scalded milk, cook in- 
double boiler five minutes. 

Cocoa. The usual rule is one tea- 
spoonful of cocoa and one of sugar to 
each cup of milk. Let milk come to a 
boil. Add the cocoa and sugar dissolved 
in a little of the hot milk. Boil again 
one minute. (Use double boiler if con- 
venient.) To prepare cocoa without 
boiling. For each cupful blend a half 
teaspoonful of cocoa and a dessertspoon- 
ful of condensed milk. When smooth 
fill the cup with boiling water; stir till 
smooth and creamy. Serve at once. 

Tea. Water for tea should be freshly 
heated and just boiling. Teas are of 
differing strengths but a safe rule is 
one teaspoon dry tea to one pint boil- 
ing water. Scald tea-pot; put in dry 
tea and cover for one minute. Add boil- 
ing water, cover closely. Let stand 
three to six minutes, strain off into sec- 
ond hot pot. A wadded cozy will keep 
tea hot for a long time off the stove. 

Fruit Cup. Take the juice of half a 
lemon, one tablespoon each of lime and 
pineapple juice, four ounces of sugar 
and half the amount of shaved ice. Fill 
up the glass vi'ith rich milk, shake until 
foamy and drink at once. 

Lemonade. Three good lemons, two 
quarts cold, clear water, ten tablespoon- 
fuls sugar. Squeeze lemons thoroughly, 
dissolve sugar in the juice. Add the 
water and stir well. 

Lemon Syrup ready for lemonade at 
a minute's notice on a hot day is a con- 
venience. Melt one pound of sugar with 
water enough to keep it from burning 
and boil it until it spins a thread. Turn 



into this the juice of a dozen lemons and 
the thin rind of four lemons, heat the 
mixture thoroughly, but do not allow it 
to come to a boil. Strain and when cool 
bottle. A tablespoonful is sufficient for 
a tumbler of lemonade. 

Pineapple Lemonade. Pare, eye and 
grate a large, ripe pineapple; add the 
strained juice of four lemons and a syrup 
made by boiling together for four min- 
utes one pound of sugar and one pint 
of water. When cold add one quart of 
water; strain and ice. 

Grape Juice. Boil grapes with a very 
little water. When soft strain through 
a colander, then tlirough a cheesecloth; 
add a teacupful of sugar to a quart of 
the juice; bring to the boil, bottle and 
cork, then cover the cork with paraffin. 

Raspberry Syrup. To each pint of 
strained raspberry juice add one pound 
of granulated sugar. Let it stand over 
night. In the morning boil it for ten 
minutes and bottle. A spoonful or two 
in a glass of cold water makes a very 
refreshing drink. 

Raspberry Shrub. Add to eight quarts 
of fine, ripe black raspberries sufficient 
vinegar to reach the top, but not to cover 
them. Let stand in a stone jar for 
twenty-four hours. Then strain through 
a colander, mashing the berries well. 
Strain again through cheesecloth, and 
measure the juice. Allow one pound of 
sugar for one pound of juice. Put the 
juice in a preserving kettle and let it 
boil for twenty minutes; add the sugar 
and boil ten minutes longer. Seal in 
fruit jars or bottles. 

Strawberry Shrub may be made in the 
same way, 

French Strawberries. Fill cups one- 
third full of very ripe, red berries, sliced; 
add a tablespoon of granulated sugar 
to each cup and fill three-quarters 
full with strained orange juice. Stir 
gently to dissolve sugar and set the 
cups into a pan of cracked ice till served. 
Give the mixture at least three hours 
to ripen and beautify. Valencia oranges 
are the most satisfactory for this use in 
strawberry time. 

Strawberry Sherbet. Boil a quart of 
water and two and one-half cups of sugar 
for about ten minutes, add one cup and 
a quarter of strawberry juice, and cool. 
Before freezing add half a cup of candied 
cherries. Serve in cups. 

Ching Ching. Fill a glass two-thirds 
full of shaved ice; add three or four 
lumps of sugar, the juice of a large 
orange and a few drops each of essence 
of cloves and peppermint. 

Black Currant Cup. To one quart of 
weak green tea add half a pint of black 
currant juice; sweeten to taste and chill 
thoroughly before serving. 

Fruit Syrup. Prepare the juice ex- 
pressed from strawberries, raspberries, 
currants or grapes exactly as for making 
jell}'. After it lias come to a boil add 



THE CULINARY ART 



131 



just one-half as much sugar as is used 
for jelly, that is, allow one pound of 
sugar to every quart of juice. Seal in 
pint cans and use as a beverage, with 
water, or in flavoring puddings and 
sauces. 

CAKES 

Principles of Cake-Making 

Four teaspoonfuls butter, one cup 
sugar, two eggs, one-half cup milk, two 
teaspoonfuls baking powder, one and 
one-half cups flour constitute the typical 
form of all layer cakes. 

Using this as a basis and remembering 
a few facts one can make any cake 
desired. No cake should contain more 
than one-half as much butter as sugar, 
and about half as much milk as flour. 
If more than two eggs are used, the cake 
will require less baking powder. Lard 
or half butter or vegetable shortening 
may be used in place of butter, but in 
any case the best ingredients are neces- 
sary. Exercise great care in measuring 
ingredients and in preparing the oven. 
Measure all dry ingredients first, mix 
flour, baking powder, and salt, and sift 
thoroughly. 

Cream the butter; this is done by work- 
ing the butter until soft with the mixing 
spoon. Add the sugar gradually and 
work it into the butter, otherwise the 
cake will be coarse grained. Add the 
yolk of the eggs or the whole eggs and 
then add milk and flour alternately until 
all is used. Lastly add the whites of the 
eggs, beaten to a stiff froth. Never stir 
a cake, because stirring breaks up the 
air bubbles. All mixtures containing 
eggs should be beaten, never stirred. 
During baking watch the oven carefully. 
If the oven is too slow, the cake will have 
a coarse texture; if the oven is too hot, 
it will not rise sufficiently. 

A good cake is slightly rounded and 
smooth and even brown all over. If it 
cracks open it contains too much flour 
or has baked too fast. The grain should 
be fine and uniform throughout and the 
cake should not be sticky nor streaked. 
The above suggestions relate to butter 
cakes not sponge cakes. Sponge cake 
and all made with cream instead of but- 
ter require the addition of salt, no matter 
whether it is mentioned in the recipe or 
or not. Some people are sure to forget 
this. A half teaspoonful of salt to a 
quart of batter is about right. The salt 
contained in butter is usually sufficient. 

To ascertain when a cake is done, run 
a clean broomstraw into the middle of 
it; if the straw comes out clean and 
smooth, the cake will do to take out. To 
prepare a cake pan so that the cake in 
being removed will not crack, break nor 
fall, butter the pan well on sides and 
bottom, cut a piece of letter paper to 
exactly fit the bottom, place it inside 
butter it and pour in the cake batter. 
If the cake is to be removed from the 



pan cold, set it on the stove before re- 
moving just long enough to warm the 
tin through. In removing, turn the cake 
upside down on your hand and tap the 
edge of the tin on the table. 

Almond Cake. (Three layers). Cream 
two cups of sugar, half cup of butter, 
add one cup of sweet milk, three cups 
of flour, into which three teaspoons of 
baking powder have been well sifted, 
beat in lightly the well beaten whites of 
six eggs. Filling. — Whites of two eggs 
with the usual amount of sugar, sour 
cream, flavor with vanilla; add one 
pound of blanched almonds, chopped fine. 

Angel Cake (Small). Beat the whites 
of eight eggs well. Then add one tea- 
spoon of cream of tartar and continue 
beating until the whites are perfectly 
stiff. Gradually add one cup of sugar, 
beating hard all the time. Sift together 
three-fourths of a cup of flour and one- 
fourth of a teaspoon of salt, and fold 
lightly into the beaten whites. Flavor 
with vanilla. Bake in unbuttered pan. 

Angel's Food. Beat the whites of 
eleven eggs until quite light but not dry: 
add a level teaspoonful of cream of 
tartar, and beat until very stiff and 
glossy. Add a cupful and a half of sifted 
granulated sugar; mix well with a wire 
egg-beater, and sift in slowly, mixing 
carefully but thoroughly, one cupful of 
pastry flour that has been sifted five 
times; add a teaspoonful of vanilla, and 
turn at once into an ungreased cake-pan, 
and bake slowly for three-quarters of an 
hour. 

Apple Cake. Cream together one cup 
of sugar and one-half cup of butter or 
other shortening, add a saltspoon of salt, 
one teaspoonful of cinnamon, one-half 
teaspoonful of cloves and a few gratings 
of nutmeg. Dissolve one teaspoonful of 
soda in a little warm water, and then 
stir it into one cup of hot, sour apple 
sauce (unsweetened"), letting it foam over 
the ingredients in the bowl. Beat all 
together thoroughly and add one cup of 
well-floured seeded raisins. Beat in one 
and three-quarters cups of flour sifted 
three times. Bake in a loaf, forty-five 
minutes in a moderate oven. Rich, 
moist, delicious and cheap. 

Dried Apple Cake. Two cups of 
syrup or molasses, three cups of dried 
apples, one cup of butter, one cup of 
sugar, one cup of sour milk, one tea- 
spoon of soda, four eggs, four cups of 
flour, one cup of currants (or more), 
one cup raisins (or more), one teaspoon 
cloves, one teaspoon cinnamon, one nut- 
meg, two teaspoons of baking powder. 
Soak apples in as little water as possible 
over night; in the morning chop fine and 
boil one-half hour in molasses. When 
cold, add butter, sugar, and milk with 
soda dissolved, eggs, flour, fruit, spices 
and baking powder. 

Blueberry Cake. One and a half cups 
sugar, two eggs, three-fourths cup sweet 



THE CULINARY ART 



milk, three cups flour, two teaspoons 
baking powder, one tablespoon hard 
butter, one quart box blueberries; bake 
in steady oven one hour. Do not beat 
the berries in but stir in carefully the 
last thing. Verj^ good. 

Bread Cake. One cup soft sponge, one 
cup sugar, one egg, four tablespoons 
melted bi^er, three of milk, one-half 
teaspoon soda, one cup flour, spices and 
fruit to taste. 

Cream Chocolate Cake. Whites of 
four eggs, butter the size of an egg, 
small cup of sugar, three-quarters cup of 
milk, cup and a half of flour mixed with 
two small teaspoonfuls of baking pow- 
der, flavor to taste. 

Chocolate Filling. Yolks of three eggs, 
one-half cup of milk, five tablespoonfuls 
of grated chocolate, one tablespoonful 
of corn starch. 

Chocolate World's Fair Cake. One- 
half cup of butter, one and one-half cups 
of sugar, three eggs beaten separately, 
one-half cup of milk, six tablespoons 
of chocolate dissolved in three table- 
spoons of scalding milk, two cups of 
flour, one heaping teaspoon of baking 
powder: flavor with vanilla. Can be 
baked in layers if preferred. 

Icing. Three-fourths cup of milk, 
two cups of brown sugar, butter size of 
a walnut; boil fifteen minutes. 

Cocoanut Layer Cake. Two eggs, one 
cup sugar, one-half cup butter, two- 
thirds cup milk, two cups flour, two tea- 
spoons baking powder. 

Frosting. VVhites of two eggs, eight 
teaspoons pulverized sugar; use liberally 
of cocoanut between layers and on top. 

Cocoanut Loaf Cake. One cup butter, 
three cups sugar, one cup sweet milk, four 
and one-half cups flour, four eggs two 
teaspoonfuls baking powder, one grated 
cocoanut, or one cup dessicated cocoa- 
nut; reserve enough cocoanut for icing 
cake. Bake in moderate oven. 

Cocoa Cake. One-half cup butter, one 
cup sugar, three eggs, one teaspoonful 
vanilla, three-fourths cup milk, six level 
tablespoonfuls cocoa, two level teaspoon- 
fuls baking powder, one and one-half or 
two cups of sifted pastrj' flour. 

Com Starch or Bride's Cake. One- 
half cup butter, one and one-half cups 
sugar, one and one-half cups flour, one- 
half cup corn starch, whites of six eggs 
(the last article to be put in"), two tea- 
spoons j'east powder, one and one-half 
teaspoons of extract almond, one-half 
cup milk. 

Cream Cake. Three eggs, one cup 
sugar, one and one-half cups flour, one 
heaping teaspoonful baking powder, two 
tablespoonfuls cold water, flavor with 
lemon and bake in three layers. Cream. 
Stir into two-thirds of a' pint of milk 
while boiling two tablespoonfuls of corn 
starch moistened with a little cold milk, 
one egg beaten with two-thirds of a cup 
of sugar. Flavor. Cocoanut added to 



the cream is a great addition and is nice 
sprinkled over the frosting. 

Fruit Cake. Two cups of sugar, one 
cup molasses, one cup butter, one cup 
coffee, four eggs, one pound raisins, one 
pound currants, one-half pound citron, 
two teaspoons cinnamon, one teaspoon 
cloves, one teaspoon nutmeg, flour suf- 
fixient to make quite stiff. Bake slowly. 

Another Fruit Cake. One pound but- 
ter, beaten to a cream, one pound pul- 
verized sugar, well beaten; next add ten 
well beaten eggs, in small quantities, beat 
all very light; add one pound flour, stir 
well and add three pounds dried currants, 
well washed and dried, three pounds 
seeded raisins, two pounds citron, two 
pounds candied orange, the grated rind 
of a lemon; bake in a rather slow oven. 

White Fruit Cake. Two cups of sugar, 
three-fourths cup of sweet milk, one 
cup of butter, two eggs, two teaspoons 
cream tartar and one teaspoon soda, one 
pound each of raisins, figs, blanched 
almonds, and one-quarter pound of cit- 
ron, all chopped fine. Add flour to make 
it quite stiff. Flavor with nutmeg, and 
bake slowly. 

Black Fruit Cake. One pound sugar 
(dark), three-fourths pound butter, one 
pound flour, eight eggs, three pounds 
raisins, two pounds currants, one-half 
pound of citron, three-quarters of a 
one nutmeg, cloves and cinnamon to the 
taste, one-half cup coffee. 

Wedding Cake. To one pound of flour 
put ten eggs, a pound of sugar, a pound 
of butter, two pounds of raisins, one 
pound of currants, three-quarters of a 
pound of citron, three-quarters of a 
pound of blanched almonds cut up, a 
large nutmeg, a dessert-spoonful of 
pounded mace, one cup strong coffee. 
To produce the rich, dark color so much 
admired in this kind of cake use brown 
sugar, but especially brown the flour. 
Attend to preparing with nicety each 
fruit separately. Beat whites and yolks 
of eggs very light, and separately. Flour 
the fruits, and lastly, bake in a steady, 
slow oven, and the recipe cannot fail. 

Pork Fruit Cake— "English." One 
pound salt pork chopped fine, one-half 
pint boiling water poured on one pound 
raisins, one-fourth pound citron, two 
cups brown sugar, one cup molasses, 
one teaspoon soda, spices, and four cups 
flour. 

Gold Cake. Cream one-fourth cup of 
butter, add one-half cup of sugar slowly, 
and continue beating. .A.dd the yolks 
of five eggs beaten until thick and light 
colored and one teaspoon of orange 
extract. Mi,x and sift seven-eighths cup 
of pastry flour with one and one-half 
teaspoons of baking powder, and add 
alternately with one-fourth cup of milk 
to the first mixture. 

Soft Gingerbread. One and a half cups 
of Orleans molasses, half cup of brown 
sugar, half cup butter, half cup of sweet 



THE CULINARY ART 



135 



milk, teaspoon soda, teaspoon allspice, 
half teaspoon ginger; mix all together 
thoroughly; add three cups of sifted flour 
and bake in shallow tins. 

Soft Ginger Cake. Two eggs, one- 
half cup of butter and lard mixed, or all 
butter if preferred; one cup of New 
Orleans molasses, one-half cup of brown 
sugar, two and a half cups of flour, one 
level tablespoonful of ginger and one-half 
teaspoonful of cinnamon. Mix all to- 
gether and add, last of all, a cup of 
boiling water in which is dissolved a level 
teaspoonful of baking soda. Pour this 
into the other ingredients, mix and bake 
in tins that have been greased, then 
sprinkled on the insides with flour to 
prevent sticking. 

Hickory Nut Cake, Two cups sugar, 
one cup butter, one cup milk, four cups 
sifted flour, whites of eight eggs, one and 
one-half cups hickory nut meats, one 
tablespoon vanilla, three heaping tea- 
spoons baking powder. Put baking pow- 
der into flour and mix well before using. 
Beat and add eggs last. Bake slowly 
one hour. 

Hickory Nut and Fig Cake. One 
coffee cup sugar, one-half cup butter, 
one-half cup milk, four eggs, leaving 
out the whites of two for frosting, two 
rounding cups flour, two teaspoons bak- 
ing powder in the flour. 

Frosting for Cake. — Boil two cups of 
sugar and one-half cup water until it 
begins to thicken, beat whites of two 
eggs on a platter, pour the syrup slowly 
into the beaten whites, beating con- 
stantly until nearly cool, then add a cup 
of chopped hickory nut meats and a cup 
of finely sliced figs; flavor the frosting 
with vanilla. 

Ice Cream Cake. Cream one cup of 
sugar with one-half cup of butter. Add 
one-half cup of milk, one and one-half 
cups of flour sifted with two level tea- 
spoons of baking powder. Beat well and 
fold in the beaten whites of four eggs; 
flavor with vanilla. Bake in two round 
tins or one biscuit tin from twenty to 
thirti' minutes. Frost with the yolks of 
two eggs, thickened with sugar and fla- 
vored with vanilla. (This same cake 
recipe, flavored with almond extract and 
frosted with a boiled Icmg containing 
one-half cup of chopped blanched al- 
monds, makes a delicious almond cake). 

Jelly Roll. Three eggs, one cup sugar, 
one cup flour, one heaping teaspoon bak- 
ing powder, two tablespoons sweet milk, 
a little salt, flavor to taste. Bake in one 
large or two small tins; when done turn 
out, spread with jelly, roll, put in a cool 
place. 

Marble Cake. Light Part: One and 
one-half cups white sugar, one-half cup 
butter, one-half cup sweet milk, whites 
of four eggs, two and one-half cups flour, 
two teaspoons baking powder. Dark 
Part; One-half cup brown sugar, one- 
fourth cup molasses, one-fourth cup but- 



ter, one-fourth cup sour milk, one tea- 
spoon baking powder, one and one-fourth 
cups flour, yolks of two eggs, one-half 
teaspoon each of ground cloves, allspice, 
cinnamon and nutmeg. When both parts 
are ready, drop a spoonful of light, then 
a spoonful of dark upon the bottoiji of 
the pan in which it is to be baked, and so 
proceed to fill up the pan, dropping the 
light upon the dark part as you continue. 

Marshmallow Cake. Whites of five 
eggs, two cups sugar, one-half cup but- 
ter, creamed, three cups flour, one cup 
sweet milk, two teaspoons baking pow- 
der Filling. — Two cups sugar, one-half 
cup water, whites of two eggs, boil 
sugar and water till it threads, mix 
whites beaten stiff. One pound of 
marshmallows halved and placed in fill- 
ing between layers of cake. 

Minnehaha Cake. Take one and one- 
half cups granulated sugar, one-half cup 
butter, one-half cup sweet milk, two cups 
flour, two teaspoons baking powder, 
whites of six eggs; bake in three layers. 

Filling. — One and one-half cups pow- 
dered sugar, white of two eggs; when 
roping stir in one cup raisins, one cup 
hickory or walnuts, chopped, one tea- 
spoon vanilla flavoring. 

Orange Cake. One cup sugar, one-half 
cup butter, two eggs, one-half cup milk, 
one and one-half cups flour, one tea- 
spoonful baking powder. Filling. — Juice 
and rind of one orange, white of 
two eggs beaten stiff, one pound of pow- 
dered sugar put between layers and on 
top. 

Pound Cake. Two pounds sugar, two 
pounds flour, sixteen ounces butter, a 
little nutmeg, three teaspoons baking 
powder, fifteen eggs. 
• Snovsr Cake (Makes good tea cake or 
layer cake.) Half teacup butter, one cup 
sugar, one and one-half cups flour, one- 
half cup sweet milk, whites of four eggs, 
one teaspoon baking powder; flavor with 
lemon. 

Sponge Cake. Beat four eggs very 
light, yolks and whites together; then 
beat in two cups of white granulated 
sugar, then one cup of sifted flour, a 
little at a time; then another cup of flour 
with which two teaspoonfuls of baking 
powder have been mixed; lastly a teacup 
of hot water, almost boiling (small cup). 
Do not put it all in at once, but stir in 
a little at a time. Bake in a moderate 
oven. 

Sunshine Cakes. Beat the whites of 
eleven eggs to a stiff froth; add to them 
the well-beaten yolks of three eggs, then 
stir in carefully a cup and a half of 
sifted granulated sugar, a teaspoonful of 
vanilla, and one cup of flour that has 
been sifted with a teaspoonful of cream 
of tartar five times; add this very care- 
fully and mix thoroughly. Turn into 
an ungreased pan and bake in a moderate 
oven for forty-five minutes. 

Without the yolks of the eggs this 



THE CULINARY ART 



137 



receipt will make delicious angels' food 
cake. 

Walnut Cake. Beat to a cream one- 
half cup of butter and one cup of sugar. 
Dissolve one-half cup of" cornstarch in 
one-half cup of milk, and add to butter 
and sugar, then add one cup of fiour with 
one teaspoon of baking powder and the 
whites of two eggs beaten stiff. At the 
last add one cup of chopped walnut 
meats, and flavor with vanilla. 

Chocolate Cookies. Make the same as 
coffee cookies, using a cupful of tepid 
water in which two ounces of grated 
chocolate have been dissolved instead of 
coffee. 

Coffee Cookies. Beat two eggs with 
a cupful of sugar until very light. Add 
four tablespoonfuls of soft butter and 
beat again. Add half a pint of strong, 
warm coffee and stir in hastily three 
cupfuls of flour. Add two teaspoOnfuIs 
of baking powder and sufficient flour to 
roll. Roll quickly, cut with a large, 
round cutter and bake in a quick oven 
until a golden brown. 

Molasses Cookies. Put two quarts of 
flour into a bowl. Rub into it half a 
cupful of butter. Dissolve a level tea- 
spoonful of baking soda in two table- 
spoonfuls of warm water; add this to 
a pint of molasses and then add the 
molasses gradually to the flour. . 

Sugar Cookies. Beat the yolks of two 
eggs, adding gradually a cupful of granu- 
lated sugar and two tablespoonfuls of 
soft butter. When the mixture is light 
add a cupful of milk, a grating of nut- 
meg, a teaspoonful of vanilla, and suf- 
ficient flour, about four cupfuls, to make 
dough that will roll and cut nicely. All 
cooky dough must be as soft as possible. 

Crisp Sugar Cookies. One and one- 
half cups white sugar, two-thirds of a 
cup butter and lard, creamed; three eggs 
well beaten, three tablespoons sour cream 
and one even teaspoon soda. Flour 
enough to roll thin. Bake in quick oven. 

Crullers. Two cups brown sugar, one 
and one-half cups butter, six eggs, one- 
half nutmeg, grated, two teaspoons bak- 
ing powder, flour enough to make soft 
dough. Roll, cut with jagging-iron, fry, 
drain, and roll in powdered sugar. 

Crullers. One cup sugar, three table- 
spoons butter, one cup cream, three cups 
flour mixed with two teaspoons baking 
powder, and one-half teaspoon salt, add- 
ing enough flour to make soft dough. 
Roll out, cut in two-inch squares, and 
slash with jagging-iron. Fry, drain, and 
roll in sugar. 

Doughnuts. Three eggs, one large cup 
sugar, one cup sweet milk, t%vo table- 
spoons butter, two teaspoons baking 
powder, one teaspoonful cinnamon, pinch 
of salt, flour to roll soft, fry in hot lard. 

Gingersnaps. Rub half a cupful of but- 
ter into two quarts of flour. Add two 
teaspoonfuls of ground ginger, a dash of 
red pepper, and sufficient New Orleans 



molasses to make a hard dough. Knead 
the dough, roll it as thin as a wafer, cut 
in small cakes and bake until crisp. 
These cakes will keep for several months 
if closed in a tin box in a dry place. 

Hermits. One cup brown sugar, one^ 
half cup butter, one cup stoned and 
chopped raisins or currants, one teaspoon 
soda, two eggs. Mix sugar and butter 
together, then add eggs, thoroughly^ift 
soda in flour, roll and bake same as 
cookies. 

Jumbles. Beat half a pound of butter 
to a cream; add gradually half a pound of 
powdered sugar. Beat three eggs to- 
gether until light and stiff; add them to 
the butter and sugar; add two tablespoon- 
fuls of orange juice and a tablespoonful 
of vanilla. Sift in slowly nine ounces of 
pastry flour; beat vigorousb^ for ten min- 
utes. Turn the mixture into a pastry-bag; 
press through a plain tube into cakes 
the size of a silver dollar. Bake in a 
moderate oven until the edges are a deli- 
cate brown. 

Ladyfingers. Beat the whites of three 
eggs till dry, add one-third of a cup of 
powdered sugar gradually and continue 
beating. Then add the yolks, beaten till 
lemon-colored, and a quarter of a tea- 
spoon of vanilla. Fold in three-quarters 
of a cup of flour mixed with with one- 
eighth teaspoon of salt. Shape with a 
pastry-bag and tube on unbuttered sheets 
of paper. Sprinkle with powdered sugar 
and bake eight minutes in a moderate 
oven. Remove from the paper with a 
knife. 

Macaroons. Soak one-half pound al- 
monds in hot water until the skins rub 
off, and pound fine; beat whites of three 
eggs stiff with one-half pound white 
sugar, add the almonds, drop on paper, 
sprinkle sugar over and bake. (Hickory 
nuts or other nuts may be used, and 
chocolate macaroons may be made by 
addition of grated chocolate.) 

ICINGS AND FILLINGS 
Boiled Icing. Measure two cups of 
white sugar in an earthen bowl, pour 
over boiling water enough to mix or 
dampen the sugar thoroughly and boil 
until thick, or grains. Have the whites 
of two eggs well beaten in a deep bowl, 
add the juice of one lemon or one-third 
teaspoon of cream of tartar, pour the 
syrup over the eggs while quite hot, 
stirring quickly until cold. 

Orange Icing. Put one cupful of con- 
fectioners' sugar into a bowl; rub with it 
the grated yellow rind of an orange ; add 
two tablespoonfuls of orange juice and 
about one tablespoonful of boiling water, 
and mix until the sugar is moist. Spread 
this quickly between the cakes, and stand 
aside to harden. 

Fruit Cream Filling. Cut peaches or 
other fruit into thin slices, or chop them 
and prepare cream by whipping and 
sweetening. Put a layer of fruit between 



THE CULINARY ART 



139 



the layers of cake and pour cream over 
each layer and over the top. Bananas, 
stravi^berries, or other fruits may be used 
in this way. mashing strawberries, and 
strewing thick with powdered sugar. 

Caramel Filling for White Cake. One 
pint rich milk, two large coffee-cups dark 
brown sugar, one-half cup butter, one- 
half cup water, all boiled together until 
almost candy; flavor with vanilla. 

Maple Sugar Caramel for Cake. One 
cup maple sugar, one cup "C" sugar, four 
tablespoons cream, two tablespoons but- 
ter; ilavor with vanilla; boil until it 
strings or sinks in cup of cold water. To 
be used as filling or frosting for any kind 
of cake. 

ICE CREAMS AND ICES 

Plain Ice Cream. One quart of good, 
thick cream whipped until it is quite 
stiff; add the white of one egg. one and 
one-half cups of sugar, flavor with vanilla 
and freeze. 

Bisque Ice Cream. To a pint of cream 
and a pint of milk allow three ounces of 
macaroons, one ounce of dry sponge 
cake, half a pound of sugar, and a tea- 
spoon of vanilla extract. Pulverize the 
macaroons and sponge cake, heat the 
milk and cream to a boiling point and 
stir, in sugar. When the liquid is cold 
add vanilla and freeze. When it is nearly 
frozen stir in cake. Permit the whole to 
stand two hours before serving. 

Caramel Ice Cream. One pint milk, 
one-half cup sugar, two eggs beaten, 
one-half cup flour; mix sugar and flour 
together; one-fourth teaspoon salt, add 
to boiling milk; boil well in double boiler 
fifteen minutes. When a little cool, add 
eggs beaten with two tablespoons milk. 
Put one cup of sugar in skillet to brown 
for caramel; when a nice brown (not 
burnt) add one-half cup hot water and 
let boil five minutes; then mix to custard; 
add one cup sugar, one quart cream, one 
teaspoonful vanilla; strain through a fine 
sieve and freeze. Pound ice until fine, 
and use one-third salt. 

Cocoanut Ice Cream. One quart of 
cream, one pint of milk, three eggs, one 
cupful and a half of sugar and one of 
prepared cocoanut. the rind and juice of 
a lemon. Beat together the eggs and 
grated lemon-rind, and put with the milk 
in the double boiler. Stir until the mix- 
ture begins to thicken. Add the cocoa- 
nut and put away to cool. When cool, 
add the sugar, lemon-juice and cream. 
Freeze. 

Chocolate Ice Cream. Beat two eggs 
very light, and cream them with two 
cupfuls of sugar. Scald a pint of milk 
and turn on by degrees, mixing well with 
the sugar and eggs. Stir in this half a 
cupful of grated chocolate; return to the 
fire, and heat until it thickens, stirring 
briskly: take off^. and set aside to cool. 
When thoroughly cold, freeze. 



Currant and Raspberry Ice Cream. 

Rub one pint of red currants and one 
quart of red raspberries through a 
strainer, and add one pint of fine sugar; 
let stand for one hour, then add one 
quart of ice cream and freeze. 

Custard Ice Cream. One pint good, 
rich milk, two or three eggs, one cup 
sugar, scant half cup flour; boil twenty 
minutes in double boiler; strain in sieve 
or milk strainer; when cold add a pint 
of cream and a pint of milk; more sugar 
to taste; flavor with vanilla. This makes 
a half-gallon or more. 

Frozen Peaches or Other Fruits. One 
can or twelve large peaches, two coffee- 
cupfuls of sugar, one pint of water, and 
the whites of three eggs beaten to a stiff 
froth'; break the peaches rather fine and 
stir all the ingredients together; freeze 
the whole into form. 

Frozen fruits of any kind can be made 
the same way; the frui": should be mashed 
to a smooth pulp, but not thinned too 
much. In freezing, care should be taken 
to prevent its getting lumpy. 

Lemon Sherbet. Take one cup sugar 
and the whites of two eggs and beat until 
Ijght, juice of three lemons, one pint 
of cream and one-half pint of water. 
Freeze. 

Maple Ice Cream. One quart of rich 
cream, one coffee-cup of maple syrup, 
one-fourth pound of shelled pecans. 
Chop nuts, add to cream and syrup, and 
freeze. 

Orange Ice Cream. Put the grated 
rind of an orange in a pint of cream, add 
eight ounces of sugar, stir in a double 
boiler until the sugar is dissolved; when 
cold add another pint of cream and 
freeze. If orange juice or orange pulp 
is added it must be done after the cream 
is frozen; then stir it just a moment 
longer and repack. The flavoring of the 
orange is in the rind. 

Peach Ice Cream. Half a pound of 
powdered sugar with si.x egg-yolks, then 
mix well with a spatula for ten minutes. 
Add a pint of boiling milk, stir for two 
minutes longer and pour the whole into 
a copper basin. Place it on the hot stove 
and heat it thoroughly, stirring it con- 
tinually, but not letting it boil. Remove, 
lay it on the table and mix in, imme- 
diately, one pint of sweet cream; then 
leave it to cool for thirty minutes. Have 
six ripe, fine, sound peaches, wipe them 
nicely, cut them in two, remove the 
stones, then mash into the cream, mix- 
ing thoroughly for three minutes. Strain 
through a fine sieve into a freezer, press- 
ing the peaches through with a wooden 
spoon; then freeze. 

Pineapple Sherbet. Grate two pine- 
apples and mix with two quarts of water, 
and a pint of sugar; add the juice of two 
lemons, and the beaten whites of four 
eggs. Place in a freezer and freeze. 

Pineapple Ice. One gallon water, four 
cups sugar. Boil and stir in five table- 



THE CULINARY ART 



141 



spoons cornstarch. Cook until like paste, 
take off and strain. Add juice of eight 
or ten lemons. Boil lemon peels in tea- 
cup of water for a few minutes and add 
water. When cool add can pineapple 
chopped finely; also juice. When half 
frozen add one pint of cream and whites 
of three eggs well beaten. Finish freezing. 

Raspberry Sherbet. The juice of one 
quart fresh raspberries, three cups of 
sugar, three cups of water, juice of two 
lemons. Mix all together and freeze 
not too stiff. 

Strawberry Ice Cream. Mix a cupful of 
sugar with a quart of ripe strawberries, 
let them stand half a day, then mash and 
strain them through a coarse towel, then 
add to the juice a full cupful of sugar, 
and when dissolved, beat in a quart of 
fresh, thick cream. Raspberries, pine- 
apple and other fruits made the same. 

CANNING AND PRESERVING 
Hints on Canning and Preserving 

Cans, fruits and all utensils should be 
perfectly clean and sterilized. 

Iron or tin should not be used for 
cooking fruits of any kind. If fruit is 
cooked in a pan it should be shallow and 
broad, and the fruit put in it only a few 
inches deep. Several strainers should be 
ready in making jam or jell. A wire 
basket should be used for dipping 
peaches or .tomatoes before peeling them. 
A funnel should be used for filling the 
cans. The fruit should be fresh and free 
from decay. 

Peaches should never be ripened in 
the house; they lose flavor. While, on 
the other hand, pears are better if rip- 
ened in a cool, dark room in the house. 

Amount of sugar for each quart jar 
to one-half pint water is as follows: 
cherries, six ounces; raspberries, four 
ounces; blackberries, six ounces; straw- 
berries, eight ounces; whortleberries, 
four ounces; quinces, ten ounces; small 
common pears, eight ounces; wild grapes, 
eight ounces; peaches, four ounces; Bart- 
lett pears, six ounces; pineapples, six 
ounces; crab apples, eight ounces; plums, 
eight ounces; pie plant, ten ounces; sour 
apples, six ounces ; currants, eight ounces. 

Melt the required amount of sugar in 
the proper proportion of water and boil 
until a fairly thick syrup, then put in the 
fruit; cook the smaller fruits, such as 
berries and cherries, only until it comes 
thoroughly to a boil all through, — the 
larger fruit, such as peaches and pears, 
from ten to thirty minutes according to 
size. 

The great secret of canning is to make 
the fruit or vegetable perfectly air-tight. 
It must be put up boiling hot, and the 
vessel filled to the brim. 

Have your jars placed conveniently 
near your boiling fruit, in a pan of hot 
water on the stove, roll them in the hot 
water, then fill immediately with the hot, 



scalding fruit, fill to the top, and seal 
quickly with the tops, which should also 
be heated. It is well to put the .rubbers 
for the jars on the stove in a pan of 
water. After the water has once boiled 
keep it just below the boiling point. This 
rule being followed, the rubbers are sure 
to be free from germs when put on the 
jars. Occasionally screw down the tops 
tighter, as the fruit shrinks as it cools, 
and the glass contracts, and allows the 
air to enter the cans. They must be per- 
fectly air-tight. The jars to be kept in 
a dark, cool dry place. 

Use glass jars for fruit always, and the 
fruit should be cooked in a porcelain or 
granite-iron kettle. If you are obliged to 
use common large-mouthed bottles with 
corks, steam the corks and pare them to 
a close fit, driving them in with a mallet. 
Then, inverting the bottle dip the tops 
in melted paraffine, which will com- 
pletely seal them. 

A convenient way to preserve fruits is 
as follows: Have the fruit perfectly fresh 
and under rather than over ripe. Sterilize 
jars, rubbers and covers. Fill the jars 
with the raw prepared fruit — that is 
the strawberries, stemmed; pineapples, 
shredded; plums, peeled, etc. Make a 
thick syrup, allowing one cup of sugar 
to each pint jar; fill the jars with the 
boiling syrup, put on rubbers, screw on 
top tightly, place jars in stone crock or 
pot, pour in boiling water until the jars 
are comfortably submerged, cover crock 
or pot closely and set away for twenty- 
four hours. Take out jars, wipe and 
place in cellar or storeroom. Some pre- 
fer to cook slightly after pouring in the ' 
boiling water. 

Jams and butters may be made from 
the pieces of fruits. Peach butter is bet- 
ter made from peaches not pared. Wipe 
them, remove the stones and put them 
into a porcelain-lined kettle. To each 
peck add a quart of water, cover the 
kettle and put it on the very back part of 
the stove to cook slowly for one hour. 
Stir every ten minutes. Butters and jams 
scorch ver}' easily and hence require 
constant attention. At the end of the 
hour add five pounds of sugar, remove 
the lid from the kettle, cook slowly and 
stir for thirty minutes. The mass should 
be smooth and about the consistency of 
mush. Have your jars, lids and rubbers 
in boiling water. Lift a jar, adjust the 
rubber, fill with jam, screw down the 
lid. Continue thus until all are filled. 

In making jell}', select juicy, tart fruit. 
The jelly cannot be formed if the fruit 
is either lacking in acid or too ripe. 
Grapes, blackberries, raspberries and 
strawberries are difficult to make into 
jelly. Currants, if they are a little unripe 
and fresh, are quite easily managed. 
Cherries, peaches, pears, huckleberries 
and elderberries are not jelly-making 
fruits. Clean and prepare the fruits and 
put on the range to heat with about one 



THE CULINARY ART 



143 



cup of water to each quart of fruit. Let 
the fruit get just hot enough for the 
skins to- break open (or equivalent); 
crush with a wooden masher, and turn 
into a jelly bag to drain. (If your object 
is to get the clearest possible product, 
do not press much or not at all.) Meas- 
ure the liquid, and add one-third as much 
water as juice. Put over fire. Measure 
as much sugar as liquid, and place in 
granite pans in oven to heat. When the 
juice comes to a boil let boil for twenty 
minutes and no longer; put the hot sugar 
in and allow to come to a boil thor- 
oughly. Strain into jelly glasses, and set 
away to cool. 

Glass tumblers are best for keeping 
jellies. A paper may be cut to fit, and 
placed over the jelly; then put on the lid 
or cover air-tight with thick paper 
rubbed over on the inside with the white 
of an egg. 

Mold can be prevented from forming 
on fruit jelles by pouring a little melted 
paraffine over the top of the jelly after 
cooling. When cool the paraffine will 
harden to a solid cake, which can be 
easily removed when the jelly is used, 
and to use over again another year. It 
is perfectly harmless and tasteless. 

Apple Jelly. This recipe will answer 
for crab-apples, quinces, Japanese quinces 
and ordinary apples. 

Remove the cores and seeds and cut the 
fruit into strips; put it into a porcelain- 
lined kettle, cover with cold water, allow- 
ing to each pound of fruit a quart of 
water. Cover the kettle, boil for twenty 
minutes, drain the pulp over night and 
the next morning measure the liquor. 
Put it into a porcelain-lined kettle, bring 
to the boiling point, boil for fifteen min- 
utes, add. an equal quantity of sugar, 
stir a moment until the sugar is dis- 
solved, and boil ten minutes more. 

(If a slight flavor of rose geranium is 
liked, wave two or three leaves of rose 
geranium through the jelly just before 
removing it from the fire). 

Before turning the jelly into tumblers 
put a teaspoonful into a saucer and stand 
it on the ice. Take the kettle quickly 
from the fire or it may become thin. 
When jelly boils too long it is not stiff, 
or it is sticky or ropy, according to the 
fruit. There can be nothing done to 
remedy either condition; a second cook- 
ing always makes it worse. 

Apple and Raspberry Jelly. One quart 
of red raspberry juice, added to two 
quarts of apple juice. Make in the usual 
way. 

Spiced Apple Jelly. Wash and quarter 
the apples, leaving on the skin. Put in 
a preserving kettle, cover with three 
quarts of cold water and one quart of 
vinegar. Boil them till in pieces. Let 
them drip through a colander. Put a 
piece of cheesecloth in the bottom of the 
colander, that the juice may be clear. 
Measure the syrup, take an equal quan- 



tity of sugar, twenty-four whole cloves 
and some stick cinnamon. Let all boil 
together till ready for jelly, and strain 
out the spices. This should be a clear 
red. 

Crab Apple Jelly. Wash the fruit 
clean, put in a kettle, cover with water 
and boil until thoroughly cooked. 
Strain through canton flannel bag. For 
each pint of this liquor allow one pound 
of_ sugar. Boil the liquor for twenty 
minutes and then add the sugar (which 
should be heating in the oven), and boil 
five minutes. Add the juice of two 
lemons, pour into jelly glasses and cover 
with melted paraffine. No necessity to 
cover with paper. 

Cranberry Jelly. To one quart of 
cranberries allow six good-sized, sour 
apples. Put the cranberries into a 
porcelain kettle, and the apples, after 
being peeled, quartered and cored, with 
them. Cover with cold water and stew 
until soft. Strain through a jelly bag and 
add a pound of sugar to one pint of 
puice. Pour into tumblers or into a 
jelly-mould if to be used for dinner. 

Cranberry Sauce. To one quart of 
clean cranberries add one pint granulated 
sugar, one pint boiling water; place im- 
mediately over brisk fire, stirring enough 
to mix sugar with water and coat berries; 
cover as soon as berries begin to swell 
and "pop," stand by and mash against 
kettle until every berry is broken, keep 
them boiling during this operation. By 
the time berries are all mashed, or hav- 
ing boiled to fifteen minutes, remove 
from stove and turn into china or 
earthenware dish. When cold this should 
be a beautiful rich, red jellied sauce. 

Currant and Raspberry Jelly. One 
quart red currant juice to two quarts 
black raspberry juice. Make in the 
usual wa3'. 

Lemon Jelly. One box gelatine dis- 
solved in a pint of cold water; add three 
pints of boiling water, the juice and 
grated rind of four lemons, and one and 
a half cupfuls of sugar, or enough to 
sweeten to taste. Strain through a flan- 
nel bag and pour in jelly-moulds, or a 
deep earthen dish can be used. It must 
be made the day before using, and 
should stand on ice in hot weather. 

Mint Jelly. Cook apples the same as 
for apple jelly, strain the juice and add a 
handful of crushed mint. Boil until the 
flavor is extracted, strain twice and add 
the same amount of sugar and boil until 
a thick jelly is formed. Grape juice can 
be flavored in the same manner, and 
also cranberry juice, which is really 
delicious when flavored with fresh mint. 

Quince and Apple Jelly. Prepare an 
equal weight of quinces and tart apples 
for jelly, that is wash and slice whole, 
being careful to see there are no wormy 
spots left in them. Put the quinces in 
the preserving kettle and boil till soft 
with enough water to cover them. Then 



THE CULINARY ART 



145 



add the apples, still keeping enough 
water over them, and boil till the whole 
is pulp. Strain through a jelly-bag and 
add a scant pound of sugar to each pint 
of juice. Heat the sugar in the oven and 
turn into the boiling juice, cook ten min- 
utes and turn into glasses. The flavor 
of apples and quinces together is pleas- 
anter than that of quinces alone. 

Apple Butter. Wash and cut without 
peeling, one-half peck of tart apples in 
pieces; place them in a kettle over the 
fire, add one quart of cider, cover and 
boil until tender; remove and rub the 
apples through a sieve. Return the 
apple pulp to the fire, stir and boil one- 
half hour, then measure. Add for each 
quart two cupfuls of sugar, one-half tea- 
spoonful of ground cloves and one tea- 
spoonful of cinnamon; stir and boil 
twent}' minutes: then fill into stone or 
glass jars. 

Apple Marmalade. The apple pulp 
left in the sieve should be rubbed 
through into a bowl and measured. Add 
to each pint the juice of one-half lemon 
and thre'e-quarters of a pound of sugar; 
place in a saucepan over the fire and stir 
and cook until a drop put on a plate will 
retain the shape of a bead and not 
spread. Fill into small jars and close 
when cold. Another use may be made 
of it by adding to each quart of the 
apple puree one cupful of sugar and boil 
fifteen minutes while stirring continually. 
Fill into jars scalding hot and close at 
once. Lemon or orange juice may be 
used for fiavoring. 

Gooseberry and Currant Jam. Wash 
and trim from some fine gooseberry 
vines ripe gooseberries; add one cup of 
red currant juice to each three pounds 
of berries, and to each pound add one 
pound of sugar; mash fine reduce to a 
pulp, cook until thick and put into jars. 
Grape Compote. To one pint of grape 
juice {grapes cooked and strained), add 
one pound of Tokay grapes, seeded and 
halved, three cups of sugar, four oranges, 
one lemon and one grape fruit with the 
pulp shredded. Chop finely one cup of 
seeded raisins, one-half cup of cleaned • 
currants, one-half cup of nut meats, one- 
half cup of sugared ginger and the peel 
of one orange and half a lemon. Cook 
all together about two hours, stirring 
frequentl}'. Then seal in preserve jars. 
Mince Marmalade. Mix together the 
following: Ten apples, pared and sliced, 
one-half pound of apricots which have 
stood in hot water an hour, one quart of 
cranberries, and one package of seeded 
raisins. Put through the food chopper. 
Add four and one-half cups of water and 
six cups of sugar. This may be cooked 
quite easily by dividing into two granite 
basins, placing them on asbestos mats 
in a slow oven for several hours, 
occasionally stirring the top of the fruit 
under. 
The mince marmalade is a peculiarly 



delicious sauce, and it is difficult to tell 
what is in it. 

Orange Marmalade. Select and wash 
very sour oranges. Weigh them and 
allow an equal weight of sugar. Grate 
the yellow rind from one-fourth of the 
oranges; cut the fruit into halves and 
with a spoon take out the' pulp, rejecting 
the seeds. Do not mix the orange pulp 
and rind together. Drain the juice from 
the pulp: put it into a porcelain-lined 
kettle; add the sugar; bring to boiling 
point, and skim. Boil for fifteen min- 
utes, then add the rind and pulp of the 
oranges; boil for fifteen minutes longer, 
and put away in jelly tumblers or small 
jars. Where a little bitter flavor is liked 
use a large shaddock to each four pounds 
of oranges. 

Scotch Orange Marmalade is made by 
putting the fruit whole into cold water 
to cover, bring it to a boil, pour off the 
water, add as much more and simmer 
until the fruit can be easilj' pierced with 
a fork. The fruit should be weighed be- 
fore cooking and its weight in sugar 
allowed. After cooking the fruit cut it 
in thin slices, throw away all the seeds, 
return to the water, add the sugar and 
cool': until it jellies, about an hour or 
less: pour into jars and seal. 

Plum Butter. Weigh the plums and 
allow three-quarters of a pound of sugar 
to each pound of fruit. Wipe the plums 
with a damp cloth, then rinse in cold 
water and put them, still wet, into the 
kettle. Cover, set at the side of the 
range so that they will not scorch, and 
bring slowly to the boil. Cook until the 
plums are broken and soft, then rub 
through a colander to remove the skins, 
return the juice and pulp to the fire, add 
the sugar and boil until very thick. Put 
into jars and seal. 

Quince Honey. JMake a thick syrup 
of three pounds of granulated sugar and 
one pint of hot water. Let it boil and 
add to the sj-rup three large quinces 
which have been grated. Boil all to- 
gether for twenty minutes. 

Tomato Butter. Ten pounds ripe to- 
matoes, five pounds brown sugar, one pint 
vinegar, one tablespoon each of cinna- 
m.on, allspice, cloves, boil gently four 
hours, boil the tomatoes and vinegar for 
one-half hour, then add sugar and spices. 
Tomato Figs. The small. }'ellow to- 
matoes or the red, fig-shaped ones may 
be covered with sugar, weight for weight, 
cooked until transparent, drained, dried 
and rolled in sugar and put aside in tin 
boxes to use as a sweetmeat. These will 
keep all winter. 

Tomato Jam. Select ripe tomatoes, 
skin them, take out all the seeds, but 
save the juice to add to the sugar. 
Weigh the fruit. To each pound allow 
three-quarters of a pound of granulated 
sugar and one lemon. Boil the whole 
lemons soft, mash them fine, take out the 
pips, add lemons to the tomatoes, which 



THE CULINARY ART 



147 



have betn mixed with the sugar and 
drained tomato juice, and put in a nice 
enameled kettle. Boil slowly, stirring 
and mashing often with silver or enam- 
eled spoon. The tomato must not come 
in contact with tin or iron. When smooth 
and, jelly-like, it is done. Put away in 
glasses, cover air tight next day, and 
keep in a dark, dry, cool closet. 

Tomato Preserves. — Peel the tomatoes 
and weigh them, allowing to each pound 
of them a pound of granulated sugar. Put 
the tomatoes in a bowl, cover with the 
sugar and set aside over night. In the 
morning, drain off the syrup, put over the 
fire and boil it, skimming the scum off as it 
rises. At the end of ten minutes, lay the 
tomatoes into the syrup and cook slowly 
for twenty minutes, then remove and 
spread on platters while you boil the syrup 
until thick. To every seven pounds of 
sugar allow the juice of three lemons and 
stir this into the syrup just before taking 
it from the fire. Pack the tomatoes in 
jars, fill these to overflowing with the 
syrup, and seal. 

Citron Preserves. Pare and core the 
citron, and cut it into strips. Allow a 
pound of sugar to a pound of fruit, and 
to six pounds of the fruit allow four 
lemons and a quart and a half of water; 
add to the water the sugar and the juice 
of the lemons. Stir until the sugar is 
dissolved, and boil until the syrup is 
clear, renaove any scum that may form, 
then add the citron and cook until it is 
clear, but not soft enough to fall apart: 
can and seal while hot. 

Grape Preserves. Press the pulp out 
of each grape; boil the pulps until tender, 
then press through colander to remove 
the seeds: mix the skins with the pulp 
and juice: add as many cupfuls of sugar 
as there are of grapes and boil together 
until thickened. Green grapes are pre- 
served bj' cutting each grape in halves, 
taking out the seeds, then adding an 
equal quantit}' of sugar and boiling all 
together until the right consistency; sea! 
while hot. 

Quince and Apple Preserves. Select 
quinces in October or November when- 
ever you can find good ones in the 
market. When ready to use, rub the 
down off with a cloth and wash if they 
need it, peel them, saving all the skins, 
seeds and cores for jelly; quarter the 
quinces and cut each quarter in tliree or 
four pieces lengthwise: put them in a 
porcelain kettle and cover well with 
warm water, and stew until tender. 

Pare, quarter and core sweet apples 
(Tallman Sweets are best) and cut the 
quarters in two. Allow three parts of 
apple and one part of quince.- When the 
quinces are soft pour them out and weigh 
them and the apples. Allow half a pound 
of sugar to one pound of fruit. Use 
coffee A or granulated sugar, and put in 
a kettle with one pint nf water to a 
pound of sugar. When dissolved and 



hot, add the fruit and cook until done. 
If there is not juice enough, add more 
hot water while cooking. Dip into cans 
and seal. 

Strawberry Preserves. A delicious pre- 
serve may be made by hulling straw- 
Ijerries that are free from blemish and 
not over-ripe, and placing them in a 
porcelain kettle with their weight in 
white sugar. Allow them to stand over 
night, and in the morning set them over 
the range and allow them to boil 
steadily for an hour. Not a drop of 
water should be used; the juice from the 
berries will furnish all the liquid neces- 
sary. 

Candied Orange Peel. Save the orange 
skins; rinse thoroughly with cold water; 
cover with cold water bring to a boil 
and pour off water, adding cold again; 
repeat this process three or four times 
to remove the bitter taste. Cut in tiny 
strips. Cover with su.gar in the propor- 
tion of half a cup to one orange. Cook 
until the syrup is all absorbed, turn out 
on a platter and sprinkle with sugar. 
This makes a delicious confection of that 
which would be otherwise wasted, with 
the exception of the sugar required. 

Spiced Peaches. Five pounds peaches, 
three pounds loaf sugar, one quart cider 
vinegar, two or three cloves in each 
peach or a small piece of mace. Boil soft 
and can hot. 

Spiced Grapes. Press the skins from 
the grapes and put the pulp through the 
colander; add the skins and weigh. To 
every pound of g*apes aad one cup of 
vinegar, two ounces of powdered cin- 
namon, one ounce of powdered cloves 
and three and a half pounds of sugar; 
boil an hour and a half until thick, then 
bottle. Small Damson plums are very 
nice prepared in the same way. 

Congress Pickles. To one hundred 
cucumbers add one pint of salt and cover 
with boiling water. Let them stand 
forty-eight hours, then rinse, drain and 
wipe them dry. Cover them with boiling 
hot vinegar containing whole cinnamon, 
cloves and allspice. They will be ready 
for use in a day or two. 

Cucumber Pickles. Wash one hundred 
cucumbers in cold water. Place in a tub 
or jar, take one and one-half pints of 
salt and spread over them. Pour enough 
boiling water over to cover them, and let 
stand twenty-four hours, then drain off 
the brine. Take six small onions, three 
strips horse radish and mix with the 
cucumbers in a jar. Take one one-half 
ounces of alum, one-half ounce of all- 
spice, one-fourth ounce of cloves, one 
ounce of black pepper corns, two ounces 
brown sugar. Put these in a bag large 
enough to cover the top. Take three 
quarts of cider vinegar, if too sour add 
one pint water. Heat and pour over 
them boiling hot. 

Melon Rind Sweet Pickles. Pare and 
cut in pieces the rind of one watermelon. 



THE CULINARY ART 



149 



Parboil in enough water to cover, to 
which an even tablespoon of alum has 
been added. Make a S3'rup of one and 
one-half pint vinegar and three pounds 
of granulated sugar, to which add one 
tablespoonful each of whole cloves, stick 
cinnamon and whole mace tied in a bag. 
Drafn the melon from alum water and 
cook in the sj'rup until tender and of a 
rich, golden color. 

Pickled Onions. Peel small onions 
until they are white, scald them in salt 
and water until tender; take up into wide 
mouthed bottles and pour over them hot, 
spiced vinegar. When cold cork close, 
keep in dry, dark place. The best kind 
for pickles are the small white buttons. 

Pickled Peaches or Pears. One-half 
cup of vinegar and one-half pound of 
sugar to a little over one pound of the 
fruit; place all the sugar and vinegar 
over the fire till it comes to a boil; add 
a layer of fruit and cook until soft enougii 
to run a fork through, then remove the 
fruit and fill the same way until all are 
done. The syrup needs no more cook- 
ing. Stick cloves in the fruit before 
cooking and add cinnamon to syrup if 
desired. 

Picallilli. One-half bushel green to- 
matoes, one-half dozen onions, one-half 
dozen green peppers. Chop all together 
fine, sprinkle over it one pint salt, let 
stand over night, then drain off the brine, 
cover with good vinegar and cook one 
hour. Drain off again and pack in a jar. 
Boil two pounds of brown sugar, two 
tablespoons ground cinnamon, one table- 
spoon spice, one of pepper, one-half of 
ground mustard, one pint of horse radish. 
Put in the vinegar and pour over boiling 
hot. 

Chilli Sauce. Peel half a peck of solid 
tomatoes, cut them into halves, press out 
the seeds, chop the flesh fine and turn 
it into a colander to drain. Then turn it 
into a bowl, add half a cupful of grated 
horseradish, one cupful of salt, half a 
cupful of black and white mustard seed 
mixed, two tablespoonfuls of black pep- 
per, two small red peppers chopped fine, 
two teaspoonfuls of celery seed, one cup- 
ful of brown sugar, two tablespoonfuls of 
ground allspice, one teaspoonful of mace, 
and one quart of good vinegar. Mix, 
bottle and seal. 

Chow-Chow. One-half peck green to- 
matoes, two large heads cabbage, fifteen 
large onions, twenty-five large cucum- 
bers, one pint grated horseradish, one- 
half pound mustard seed, one teacup 
black pepper, one ounce turmeric. The 
tomatoes, cucumbers onions and cabbage 
cut small and pack down over night with 
salt. In the morning pour ofif the water 
and put to soak in vinegar and water for 
a day and a night, then drain well. Boil 
the spices in one-half gallon vinegar with 
three pounds of brown sugar, then pour 
over pickle while hot; repeat this three 
mornings. Then mix five ounces of dry 



mustard with one-half pint best salad 
oil, add two quarts more vinegar, and stir 
this in when the pickles are quite cold. 
Not good for six weeks. Equal to im- 
ported pickles. 

Chow-Chow. One-half bushel of green 
tomatoes, one dozen onions, one dozen 
green peppers (chopped fine), sprinkle 
with salt and let it stand over night, then 
drain off the brine, cover it with vinegar, 
and cook one hour slowly, drain again 
and pack closely in a jar; take two 
pounds of sugar, two tablespoons of cin- 
namon, one tablespoon of allspice, one 
each of cloves and pepper, one-half cup 
ground mustard, one pint horseradish, 
and vinegar enough to mix them ; then 
when boiling hot, pour it over the mix- 
ture in the jar and cover tightly. 

Currant Conserve (For Meats). Two 
quarts red currants, one large orange, 
one heaping cup raisins, four cups 
sugar, two tablespoons gelatine. Peel the 
orange and boil the peel ten minutes. 
Put peel and seeded raisins in a bowl and 
chop fine. Soak the gelatine in water 
enough to cover it for twenty minutes. 
Then add to it the raisins, peel, juice 
and pulp of the orange, and the currants 
(whole). Boil one-half hour. Put in 
jelly glasses. 

Currant or Grape Catsup. Scald cur- 
rants or grapes and put through a sieve, 
for five pints of pulp take one a half 
pounds of sugar, one pint cider vinegar, 
one tablespoon cinnamon, one teaspoon 
cloves, one of salt and one of pepper, 
boil until the required thickness and 
bottle. 

Gooseberry Catsup. Nine pounds 
gooseberries, six pounds sugar, two pints 
vinegar, one teaspoon cloves, one tea- 
spoon mace, two teaspoons cinnamon. 

Tomato Catsup. Cut one bushel of 
tomatoes into halves, boil geiitly for half 
and hour and press through a sieve. Re- 
duce this liquid by boiling to a gallon 
and a half, then add half a gallon of vin- 
egar, boil again until reduced to a gallon 
and three-quarters; then add half a pound 
of sugar, half a pound of salt, an ounce 
and a half of black pepper, an ounce 
and a half of allspice, two ounces of Eng- 
lish mustard, one ounce of ginger, half an 
ounce of cloves, a level teaspoonful of 
cayenne pepper. Boil slowly, stirring all 
the while, for thirty minutes. 

French Mustard. One-half cup mus- 
tard, one-half cup vinegar, one teaspoon 
salt, one teaspoon flour, one tablespoon 
sugar. Mix, boil and stir until it thickens, 
then add four tablespoons vinegar and 
one well beaten egg. 

Asparagus. The directions for aspara- 
gus will answer for string beans (the 
beans may be cut into pieces or canned 
whole). Wash and trim the asparagus, 
cover it with boiling water, boil for fif- 
teen minutes, drain, cool and arrange 
it neatly, heads up, in perfectly straight- 
sided jars. Fill the jars to overflowing 



THE CULINARY ART 



151 



with cold water. If the water is not 
pure you had better boil and cool it be- 
fore using. Lay on the tops, stand the 
jars in wash-boiler just the same as for 
fruit, surrounding them half-way with 
cold water, cover the boiler, bring quickly 
to the boiling point and boil continuously 
for an hour and a half. Scald the rub- 
bers, lift one jar at a time, adjust the 
rubber and quickly screw down the lid 
without turning it up or placing it on 
tlie table. Simply lift the lid without 
touching it to anj'thing. 

Com. Score each row of grains, press 
cut the pulp, pack this into pint jars, lay 
tlie lids on loosely, cook in the wash- 
boiler as directed for three hours. Then 
scald the rubbers and adjust them, screw 
down the lids, stand the jars back in the 
boiler and cook for thirty minutes. This 
boiling must be continuous. 

Peas. Fill the jars with freshly-picked 
}T-ung peas and each jar witji water that 
has been boiled and cooled. Finish pre- 
cisely the same as asparagus, but boil 
continuously for two hours and a half. 
It is wise at the end of the second 
hour to scald and adjust the rubber and 
fasten down the tops. You must be very 
careful with peas, as the3' contain sugar. 

This recipe will also answer for young 
lima beans and beets. 

Transparent Rhubarb. Wash, scrape 
and cut the stalks into short pieces. Lay 
in cold water for an hour. Without 
wiping, put them drippin.g, wet, into the 
inner vessel of a double boiler, cover 
closely and simmer .gently until clear, 
but not broken. Sweeten to taste and set 
away in the boiler to cool. When cold 
set on the ice until }'OU are ready to 
serve. 

Stewed Tomatoes. Tomatoes may be 
stewed as you woidd cook ordinary 
stewed tomatoes. When boiling hot ad- 
just tlie rubbers on your jars, fill them to 
overflowing with tomatoes, lift the lids 
from boiling water and screw them on 
the jars. Be sure that 3'ou fill and fasten 
one jar before filling another. 

Corn and okra may be cooked with the 
tomatoes and canned according to the 
same rule. 

Tomatoes, Whole. Select medium- 
sized solid tomatoes. Put them in a wire 
basket, plunge into boiling water, peel 
off the skins and arrange them in wide- 
mouthed jars. Fill the jars with cold 
water, adjust the rubbers, lay on the 
tops, stand the jars in wash-boiler as 
directed, cover the boiler, bring to boil- 
ing point and boil for ten minutes. 
Screw down the tops and boil for five 
minutes longer, ft is always best to 
fasten down the lids without lifting the 
jars. 

CONFECTIONERY 

Fondant. Two cups granulated sugar, 
one-third teaspoonful cream of tartar; 
add one cup of boiling water. Stir well. 



Remove grains of sugar from around 
edges of kettle with wet cloth. Boil 
rapidly without stirring. Try in cold 
water; it should make a firm but not crisp 
ball. When partly cool beat, and when 
it begins to harden, knead well on a 
greased platter, .\dd flavor while creamy. 
To this you ma}' add chopped nuts, 
cocoanut or candied fruits, or anything 
of that sort. 

For Chocolate Creams shape fondant 
into rolls and dip with a hat pin into 
melted chocolate, prepared as follows: 
To one cup of unsweetened chocolate, 
grated, add one tablespoonful of sliced 
paraffine. Put into a double boiler and 
leave until chocolate is fully melted. 

Chocolate Creams without Cooking. 
Beat the white of an egg light with a 
teaspoonful of confectioner's sugar. Add 
a teaspoonful of vanilla and, gradually, 
enough confectioner's sugar to enable 
you to roll the mixture into balls. It 
should be very smooth and the balls be 
about as large as small marbles. Lay 
upon a pan or board until lirm and coat 
them with tlie above preparation. 

(For candy creams, icings and sweets 
in general, confectioner's sugar, which is 
finely powdered and known to the trade 
as XXX, is much better than cut loaf 
or .granulated, and costs about the same.) 

Chocolate Caramels. One cup of syrup, 
one of sugar, half a cup of milk or cream. 
If milk is used, add butter — about a table- 
spoonful. One square of chocolate, a 
few drops of vanilla. 

Or, leave out the chocolate and sub- 
stitute chopped black walnut kernels. 

Cook until a firm ball is formed from 
the cand)' when a little is dropped into 
water. Turn into a buttered tin and as it 
cools cut into small squares. 

Maple Cream Candy. Boil togetlicr 
one cupful of thick, sweet cream and 
three cupfuls of grated maple sugar. 
When a few drops of the syrup 
dropped into cold water will harden taki; 
it from the fire and beat it with a fork 
until it has the consistency of thick 
cream. Pour into buttered tins and mark 
into squares when cool. 

Fudge. Three cups sugar, one-fourth 
pound chocolate, one cup milk, two 
ounces butter. Vanilla. Boil ten min- 
utes or until it makes a soft ball when 
tried in cold water. Then set kettle into 
pan of cold water and beat until creamy. 
Pour into pan and cut into squares when 
cold. 

Fudges with Nuts. Two cups granu- 
lated sugar, one cup sweet milk, butter 
half the size of an egg. Boil twenty min- 
utes. Remove from fire and stir in one- 
fourth cake unsweetened chocolate, 
grated fine, and one teaspoon vanilla, 
one-half cup chopped nuts; turn in 
buttered pan and set to cool: cut in 
squares before too hard. 

Panochi^ Candy. Two pounds coffee 
sugar, one cup milk, one tablespoon but- 



THE CULINARY ART 



153 



ter, one pound English walnuts, a little 
vanilla, one large pinch salt. Cook until 
thickens in water, then put in nuts after 
being chopped, then beat until thick. 

Fudge. — Made same as panochie, only 
one-fourth pound of chocolate used in- 
stead of walnuts. 

Cream Taffy. Two cups granulated 
sugar, one-half cup vinegar, one-half cup 
water, butter size of walnut; boil without 
stirring until it will candy when dropped 
in cold water; flavor. When cool enough 
to handle pull until white, cut in sticks. 

Molasses Candy. Two cups syrup, om 
cup of sugar, one tablespoon vinegar, a 
piece of butter big as a hickory nut, boil 
until it hardens in water, when nearly 
done put in one-fourth teaspoon soda, 
pour into plates to cool. When nearly 
cool put in one-half teaspoon of vanilla. 
Pull until it is white. 

Molasses Taffy. One cup sugar, one 
cup molasses, one large tablespoonful 
butter, three tablespoons vinegar. Boil 
without stirring until it hardens when 
dropped into cold water. Flavor, turn 
out on marble slab or greased dish 
When cool enough to handle pull rapidly. 
(Another cup of molasses may be used in 
place of the sugar.) 

Butter Scotch. Six tablespoons of 
sugar, four tablespoons of molasses, two 
tablespoons of butter, two tablespoons 
of water, pinch of soda when done. Pea- 
nuts may be scattered over the dish 
before pouring out. Boil till candy 
hardens in water. 

Horehound. (Excellent for Colds.) 

Steep one teaspoon of horehound (get 
little package at drug store) in one-half 
cup cold water, to three cups coffee 
sugar, add the tea (strained) and one 
tablespoonful of vinegar. Boil until it 
hardens in cold water. Don't stir but 
skim, pour into a long tin to cool and cut 
in little squares, before entirely hard. 

Lemon Drops. Upon a coffee-cupful 
of finely powdered sugar, pour just 
enough lemon juice to dissolve it, and boil 
it to the consistency of thick sj'rup, and 
so that it appears brittle when dropped 
in cold water. Drop this on buttered 
plates in drops; set away to cool and 
harden. 

Currant Drops. Use currant juice, 
instead of water, to moisten a quantity 
of sugar. Put it in a pan and heat, stir- 
ring constantly; be sure not to let boil; 
then mix a very little more sugar, let it 
warm with the rest for a moment; then, 
with a smooth stick, drop on paper. 

Peppermint Drops. One cupful of 
sugar crushed fine, and just moistened 
with boiling water, then boiled five min- 
utes; then take from the fire and add 
cream of tartar the size of a pea; mix 
well and add four or five drops of oil of 
peppermint. Beat briskly until the mix- 
ture wliitens, then drop quickly upon 
white paper. Have the cream of tartar 
and oil of peppermmt measured while 



the sugar is boiling. If it sugars before 
it is all dropped, add a little water and 
boil a minute or two. 

Marshmallows. Dissolve half a pound 
white gum arable in one pint of water; 
stram and add half pound fine sugar; 
place over the fire, stirring constantly 
until the sugar is dissolved, and all is 
the consistency of honey; add gradually 
the whites of four eggs, well beaten; 
stir the mixture until it becomes some- 
what thick and does not adhere to the 
finger; pour into a tin, slightly powdered 
with starch, and when cold divide ofif 
into squares. 

Peanut Candy. Into a kettle put one 
and a half pounds brown sugar and one 
pint water; boil until it snaps when 
tested. Add two ounces butter, three- 
quarters pound peanut meats and pour 
into a greased tin. When partially cold, 
cut in sticks with a stiff, sharp knife. 
Any nuts may be used. 

Candied Nuts. Take any quantity of 
English walnuts, Brazil, almonds, filberts 
or other kinds as preferred. Take two 
pounds sugar to one pint water, add 
one-half teaspoon cream of tartar and 
boil to crack (300 degrees by ther- 
mometer). Take from the fire and drop 
in the nuts a few at a time and lift with 
a fork on greased tins. 

Prauleens. One cup sugar, one cup 
nutmeats. Put sugar over the fire with 
water enough to moisten, let it come to 
a boil, and as soon as it begins to sugar, 
put in the nuts and stir thoroughly. 
Then turn into buttered dish. 

Almonds, Salted. Take one pound 
almonds, blanch and put over them two 
cups salt and enough water to cover and 
boil five minutes, turn in a colander and 
let them stand until perfectly dry. Then 
put in a frying basket and fry in hot 
lard until they are a delicate brown. 
Let them remain in heavy brown paper 
until tlie grease is entirely absorbed." 

Popping Corn. Put three tablespoon- 
fuls of lard and salt enough to taste, 
into a kettle; heat until smoking hot, 
then add four ears of shelled pop corn. 
Stir constantly until corn begins to pop; 
then cover the kettle, leaving it on the 
stove until corn ceases to pop. Corn is 
now ready to serve. 

Pop-Corn Balls. Take three large ears 
of pop-corn (rice is best). After pop- 
ping, shake it down in pan so the un- 
popped corn will settle at the bottom. 
Put the nice white popped in a greased 
pan. For the candy, take one cup of 
molasses, one cup of light brown or 
white sugar, one tablespoonful of vin- 
egar. Boil until it will harden in water. 
Pour on the corn. Stir with a spoon 
until thoroughly mixed; then mold into 
balls with the hand. Half-bushel of 
popped corn will make one hundred 
balls. ■ 

Crackerjack. One cup of sugar, half 
a cup of molasses, one teaspoonful of 



THE CULIXARY ART 



155 



viiu-gar with a pinch of ^oda stirred in 
at the last. Cook until brittle when a 
little is dropped into water. 

Then stir in the greased and salted 
pop-corn and see what an improvement 
it is over the "bougliten" article. 

Something for the Children. Chop 
very fine or put through vegetable chop- 



per, one pomid seeded raisins, one pound 
seeded dates, and one pound figs. Take 
on flour board and knead, using pow- 
dered sugar to keep from sticking. Roll 
out and cut into fancy little shapes. 
Roll in sugar and press half walnuts on 
them. The nuts maj' be chopped and 
mixed with the fruits if preferred. 



COOKING FOR INVALIDS 



GENERAL PRINCIPLES 

One the first questions usually asked 
of a physician is: "What can I eat?" 
or "What shall I give the patient to eat?" 
Nothing is more important than the 
uuestion of diet. Where the patient is 
bed-fast, the diet should be confined to 
gruels, well-boiled rice, milk toast. h(5t 
milk, and in some cases, where there 
is not much fever, beef and lamb broths 
may be given. Rice or toast water is 
excellent for quenching ♦lie thirst. Small 
pieces of ice laid o.i tlie tongue are 
Aery refreshing. As the patient grows 
stronger a raw egg. thoroughly beaten 
in a .glass of milk, sweetened to taste, 
v/ill be found very nourishing. Great 
care should be taken wlicn the patient 
begins to recover, as he generally has a 
voracious appetite and is likelj' to de- 
mand the very food that would prove 
injurious, if not fatal to him. Nervous 
people should avoid tea or cofifee, and 
confine themselves to chocolate, hot milk 
or water. 

Dishes for inv;ilids should be served in 
the daintiest and most attractive wa}-: 
never send more than a supply for one 
meal. As a rule, an invalid will be more 
likely to enjoy any preparation sent to 
him 11 it is served in small, delicate 
pieces. The same dish too frequently 
set before an invalid often causes a dis- 
taste, when perhaps a change would 
tempt th.e appetite. 

When preparing dishes, the condition 
of the patient sliould be considered. For 
example, boiling of milk hardens the 
allnnnen and makes the milk very con- 
stipating. 

Sterilizing and Pasteurizing Milk. In 
sterilizing, the milk is heated to a tern 
perature of 212° Fahrenheit for one hour 
or rine hour and a half: in Pasteurizing 
it is lieated to 155° Fahrenheit for thirty 
minutes. The latter is the lietter method, 
for it is sufficient to kill the most harm- 
ful germs and does not render the milk 
as hard to digest nor as constipating as 
the first process. 

Vegetables as Medicines. Try peanuts 
for indigestion. They are especially rec- 
ommended for corpulent diabetes. Pea- 
nuts are made into a wholesome nutri- 



tous soup, are browned and used as 
cofi'ee, are eaten as a relish simply baked, 
or are prepared and ' served as salted 
almonds. 

Onions are almost the best nervine 
known. No medicine is so useful in 
cases of nervous prostration, and there 
is nothing else that will so quickly re- 
lieve and tone up a worn-out system. 
Onions are useful in all cases of coughs, 
cold and influenza, in consumption, in- 
somnia, hydrophobia, scurvy, gravel and 
kindred liver complaints. Eaten every 
other day, the}' very soon have a clearing 
and whitening effect on the complexion. 

Spinach is useful to those with kidney 
complaints, so also dandelion greens. 

Carrots for sufferers from asthma. 

Turnips for nervous disorders and for 
scurvy. 

Hone}- is wholesome, strengthening, 
cleansing, healing and nourishing. 

Fresli, ripe fruits are excellent for puri- 
fying the blood and toning up the 
system. As specific remedies oranges 
• are aperient. Sour oranges are highly 
recommended for rheumatism. 

Cranberries for erysipelas are used ex- 
ternally as well as internally. 

Lemons for feverish thirst in sickness, 
for biliousness, low fevers, rheumatism, 
coughs, colds. liver complaint, etc. 

Blackberries as a tome: useful in all 
forms of diarrhoea. 

Tomatoes are a powerful aperient for 
the liver, a sovereign remedy for dys- 
pepsia and indigestion. 

Pie plant is wholesome and aperient: 
is excellent for rheumatic suft'erers and 
useful for purifying the blood. 

Olives stimulate tiie circulation of the 
blood. 

Celery is a sedative, and is good for 
rheumatism and so-called neuralgia, 
which is often only another name for it. 

Lettuce is not only cooling, but pro- 
duces sleep, especially if the stalk is 
eaten. 

Asparagus purifies the blood, and es- 
pecially acts on the kidneys and induces 
perspiration. 

Peas, broad beans, and haricots are 
positively strengthenin.g. 

Potatoes should not be eaten by those 
who arc disposed to get too stout, and 



THE CULINARY ART 



157 



many who jsuffer from derangement of 
the liver eschew them altogether. 

RECIPES 

Apple Custard. Pare and core a large 
apple, fill the cavity with sugar. Put 
a little water in the bottom of a dish and 
bake. Make a custard of a cup of milk, 
a heaping teaspoon of sugar, a small 
teaspoon of cornstarch, yolk of one egg. 
Flavor to taste after boiling thick and 
pour around the baked apple. Use the 
white for a meringue; eat cold. 

Baked Apples. Get nice fruit, a little 
tart and juicy, clean, core, fill cavity with 
sugar, put a little water in the tin; bake 
in a moderate oven. When the skin 
cracks and the pulp breaks through in 
every direction they are done and ready 
to take out. 

Beef Broth and Egg. Make a good 
broth and pour over a well-beaten egg. 
Season with salt and serve with a slice 
of delicately browned toast. 

Beef Tea. One pound of lean beef, cut 
into small pieces. Put into a glass can- 
ning-jar without a drop of water; cover 
tightly, and set in a pot of cold water. 
Heat gradually to a boil, and continue 
this steadily for three or four hours, 
until the meat is like white rags, and the 
juice all drawn out. Season with salt 
to taste, and when cold, skim. A beef 
press for the sick room is a most useful 
article to have on hand. After the 
essence has been poured off the cooked 
beef, take out the lumps of meat and put 
them into the metal pan that comes with 
the press. By turning the handle a 
heavy plunger is brought down on the 
beef until there is not a drop of the 
essence left. For extracting the juice 
from the raw meat it is equally useful. 

Beef Tea and Oatmeal. A tablespoon 
of well-cooked oatmeal and a cup of beef 
broth to thin it. Season to taste; serve 
hot with toast. 

Blancmange. One and a half table- 
spoons of cornstarch, one of sugar, a pint 
of milk, a pinch of salt. Let the milk 
come to a boil; add th_e starch, dissolved 
in a little cold water, salt and sugar. 
Stir till thick, then cook for thirty min- 
utes in a double boiler. When it has 
partly cooled, add a beaten egg and any 
flavoring desired. Serve with milk when 
cold. 

Bran Tea. This is so good and nutri- 
tious it ought to be more widely used. 
Add one pint of boiling water to one- 
half pint of wheat bran. Let stand on 
the back of the stove for an hour, but do 
not boil. Strain and serve with sugar 
and cream same as coffee. 

Gelatine Charlotte Russe, made with 
one pint cream, whites of two eggs, two 
tablespoonfuls sugar, one-half box gela- 
tine dissolved in a cup of hot milk. 
Whip the cream light, beat the eggs to a 
stifif froth: mix these and the sugar to- 
gether. Flavor with lemon or vanilla 



and beat in the gelatine, which should be 
quite cold before it is added. Pour in 
a mold and set on ice. Very nice for 
those who can take anything so rich. 

Game for Invalids. After being prop- 
erly prepared, boil a fine young bird 
until it is three parts cooked; then re- 
move the skin, pick all the flesh from 
the bones, and pound it in a mortar with 
a- little of the liquid in which it was 
boiled, three tablespoonfuls of finely- 
sifted bread crumbs, a teaspoonful of 
grated lemon rind, a sufficient seasoning 
of salt, and a grating of nutmeg. When 
pounded to a perfectly smooth paste, 
put the mixture into a saucepan with a 
little more of the liquid, and let it simmer 
gently for ten minutes. When finished, 
the panada should be slightly thicker 
than good cream. It will keep quite 
fresh and sweet for three or four days, 
and can be heated, a few spoonfuls at a 
time, and served poured over a slice of 
nice, crisp, hot toast or in a very tiny 
dish with sippets of toast inserted round 
about. 

Chicken Broth. Clean half a chicken 
and remove the skin. Pour on it a quart 
of cold water, and salt to taste. Add a 
tablespoonful of Carolina rice, and boil 
slowly for two or three hours. Then 
skim it well to get off all the fat, and add 
a little parsley. This is one of the most 
agreeable of dishes for many sick people. 

Chicken Jelly. Clean a small chicken, 
disjoint and remove all fat and skin; dip 
the feet into boiling water and scald 
until skin and nails will peel off. The 
feet contain gelatine. Cover meat with 
cold water; heat very slowly, and simmer 
until meat is very tender; strain and 
when cold remove the fat; season with 
salt, pepper and lemon. When the 
patient can take it, small dice of the 
breast meat may be moulded in the jelly. 

Chicken Broth or Jelly. Cook a chicken 
in enough water to little more than cover 
it; let it stew gently until the meat drops 
from the bones, and the broth is reduced 
to about a pint; season it to taste, with a 
little salt and pepper. For jelly strain 
and press, first through a colander, then 
througli a coarse cloth. Set it over the 
fire again, and cook a few minutes 
longer. Turn it into an eartehn vege- 
table dish to harden; set it on the ice 
in the refrigerator. Eat cold in slices. 
Nice made into sandwiches, with thin' 
slices of bread, lightly spread with butter. 

Codfish in Milk or Cream. This dish 
will often relish when a person is re- 
covering from sickness, when nothing 
else would. Pick up a large tablespoori- 
ful of salt codfish very fine; freshen it 
considerably by placing it over the fire 
in a basin, covering it with cold water 
as it comes to a boil; turn oflf the water 
and freshen again if very salt, then turn 
ofif the water until dry, and pour over 
half a cupful of milk or thin cream; add 
a bit of butter, a sprinkle of pepper, and 



THE CULINARY ART 



159 



a thickening made of one teaspoonful 
of flour or cornstarch, wet up with a little 
milk; when this boils up, turn over a 
slice of dipped toast. 

Coffee in Sickness. A nourishing drink 
for sick people, where there is no dan- 
ger of nervousness from coffee, is made 
as follows: Make a strong cup of coffee, 
add cream, and a little more sugar tlian 
usual, and let it all come to a boil, then 
pour it over a well beaten egg in the cup 
in which it is to be served. A medical 
exchange says that life can be sustained 
by that drink when nothing else can be 
taken. 

Cracker Pudding. A cup of milk, one 
tablespoon of cracker crumbs, yolk of 
one egg. Bake and make a meringue 
of the white and a generous tablespoon 
of sugar. Flavor with vanilla and serve 
with sweetened milk. 

Cup Pudding. Take one tablespoonful 
of flour, one egg; mix with cold milk 
and a pinch of salt to a batter. Boil 
fifteen minutes in a buttered cup. Eat 
with sauce, fruit, or plain sugar. 

Baked Custard. One egg beaten light. 
a scant pint of milk, two teaspoons of 
sugar. Pour in a small buttered pan, 
grate nutmeg over the top, set in a larger 
pan of boiling water, and bake in a mod- 
erate oven. Watch it or it will cook too 
much. Insert a knife blade and if it 
comes out clean the custard is done. 
Serve ice cold. 

Egg Recipe (Raw). A most delicious 
way of taking a raw egg is to beat it up 
well and put in a little lemon juice, then 
sweeten it. An excellent drink for an 
invalid. 

Boiled Flour. Tie up a quart of wheat 
flour in a pudding-bag, tightl-y. Put it 
into a pot of boiling water, and keep this 
boiling for several hours (ail day or all 
night will not be too long). Tlien take 
out the flour and dry it near the fire. Peel 
off and tlirow away the thin outer por- 
tion, and grate down the mass, with a 
nutmeg-grater, into powder, for use as 
wanted. One or two teaspoonfuls of 
this may be rubbed into a paste with a 
little milk, and then stirred into a pint 
of milk, which is to be scalded: tliat is, 
just brought to the boiling point, with- 
out bcin.g boiled. This is often bene- 
ficial in the diarrhoeas of infants or 
older persons. 

Gruel for Invalids. Put a pint of water 
on the stove and as it heats stir in two 
tablcsjionns of oatmeal and a pinch of 
salt. When the gruel is well boiled, break 
an egg into a bowl and beat it light with 
enough sugar to sweeten it: pour the 
boiling gruel on the egg and sugar, and 
beat hard. A wineglass of sherry may 
be added if desired. 

Ham Toast. Mix with one tablespoon 
of finely chopped ham the beaten yolk of 
an egg and a little milk. Heat over the 
fire without boiling. Spread on thin 
buttered toast. 



Milk and Albumen. A pint of new 
milk, unbeaten whites of two eggs, a 
small pinch of salt. Put in a clean quart 
bottle, cork and shake hard for five min- 
utes. 

Milk Soup. A pint of boiling milk 
poured over three tablespoons of fine 
cracker or bread crumbs. Salt to taste. 

Mutton Broth. A simple way of mak- 
ing this broth, which is good for deli- 
cate persons, is as follows: Take a fourth 
of a pound of mutton. Scraggy part of 
the neck is good for this purpose. Cut 
the meat into small pieces, carefully 
separating it from the fat. Add to tlie 
meat a tablespoonful of barley and a pint 
of water. When the boiling point is 
reached skim carefully. Let the soup 
simmer while you put the bones in a 
saucepan, adding a cup of cold water, 
and let them boil slowly for half an 
hour. Then strain the liquid over the 
meat and barley and cook the whole 
two hours. Season to taste. 

Omelet. Beat one egg separately, the 
white till stiff, but not dry. Add one 
tablespoon of milk to the yolk, mix well, 
stir in the white and pour at once into 
a hot buttered pan. Set in a quick oven 
till a delicate brown. Loosen the edges, 
lift up one end with a cake turner, fold 
over and serve at once. This omelet 
does not touglien or get heav3'. 

Slip. One tablespoon of cornstarcli, 
a pint of boiling water, one small cup of 
sugar, juice and rind of one lemon. Boil 
till thick and pour in a baking dish. 
Beat the write of an egg with a table- 
spoon of sugar spread on top. brown 
sliglitly and serve with cold boiled cus- 
tard. 

Spanish Cream. One quart milk ,yoiks 
of three eggs, one-half box gelatine, two 
tablespoonfuls sugar. Soak the gelatine 
for an hour in the milk, put on the fire 
in a doulile boiler and stir well as it 
melts. Beat the yolks very light with 
tlic sugar and add to the scalding milk, 
and heat to the boiling point, sttrrin.,; 
all the time. Flavor with lemon or 
vanilla. When almost cold turn into 
molds. 

Tapioca Cup Pudding. This is very 
li.ght and delicate for invalids. An even 
tablespoonful of tapioca, soaked for two 
hours in nearly a cup of new milk: stir 
into this the yolk of a fresh egg, a little 
sugar, a grain of salt, and bake it in a 
cup for fifteen minutes. A little jelly 
may be eaten with it. 

Tapioca Jelly. One-half cup of tapi- 
oca, two cups of water, one-half cup of 
sugar, juice and rind of one-half lemon. 
After washing and soaking three or four 
hours, cook the tapioca in the water for 
one hour, using a double boiler. At the 



end 



that time add the lemon and 



su.gar. Strain and serve cold with milk. 
This is one of the few things for tlie 
sick of whicli enough can be prepared 
for several meals. 



THE CULINARY ART 



i6i 



Soft Toast. Toast well, but not too 
brown, two thin slices of stale bread; 
put them on a warm plate, sprinkle with . 
a pinch of salt, and pour upon them some 
boiling water; quickly cover with an- 
other dish of the same size, and drain 
off the water. Put a very small bit of 
butter on the toast and serve at once 
while hot. 

DRINKS FOR THE SICK 

Orange Whey. The juice of one 
orange to a pint of sweet milk. Heat 
slowly until curds form, strain and cool. 

Egg Lemonade. White of one egg, 
one tablespoonful of pulverized sugar, 
juice of one lemon, one goblet of water. 
Beat together. 

Sago Milk. Three tablespoonfuls of 
sago soaked in a cupful of cold water 
one hour; add three cupfuls of hot milk; 



sweeten and flavor to taste. Simmer 
slowly a half-hour. Eat warm. 

Baked Milk. Put a half-gallon of milk 
in a jar, and cover tightly. Let it stand 
in a moderate oven eight or ten hours. 
It will be like cream, and is very nutri- 
tious. 

Toast Water is a nourishing, palatable 
drink. Put several pieces of cold, crisp 
toast in a thick pitcher, pour boiling 
hot water over it, cover the pitcher to 
keep in the steam and after it has soaked 
for fifteen minutes strain off the hot 
water which contains the nourishing 
essence of the bread. It can be kept in 
a cool place until the next time to reheat 
it. 

Nourishing Drink. Juice of one orange, 
juice one-half lemon, white of one egg, 
whipped; half glass water, sugar to taste; 
mix by pouring back and forth in two 
glasses; serve with cracker or wafer. 



THE FIRELESS COOKER 



CONSTRUCTION OF THE COOKER 

Any box (the size you think you need) 
with a tight-fitting lid will make a stove 
of this kind. A layer of hay for bottom 
and sides and a hay pillow to place over 
the vessels sunk in the hay complete 
the stove. As any housekeeper might 
guess, stone jars, with tight-fitting lids, 
make the best cooking utensils for this 
kind of stove. 

When making the hay stove, or cook- 
ing box as it often is called, the white 
cork which comes packed about grapes, 
or other imported fruit, is better for 
packing than hay. It is easier and 
cleaner to handle, it retains the heat bet- 
ter, and can be obtained from any fruit 
or grocery store for the asking. Fireless 
cookers of various materials are for sale 
by stove dealers, if you wish one already 
made. 

METHODS OF USING THE FIRE- 
LESS COOKER 

The advantages of the fireless cooker 
are its economy of fuel, and labor and 
time. A pot of beans, rice or oatmeal 
may be brought to boiling heat and 
boiled for five minutes, then set into the 
hay box and securely covered at night 
and be readj' for breakfast at five o'clock 
next morning. Of course all dry grains 
should be soaked at least over night be- 
fore cooking by any process. A little 
patient study of this method will ena- 
ble any woman of good judgment to 
succeed every time. Vegetables should 
have just enough water to cook them 
perfectly. 



TIME-TABLE FOR THE FIRELESS 
COOKER 
Meats, Etc. 

Boil on stove. Hay stove. 
Minutes. Hours. 

Beef — 2 pounds 15 3 

Beef — 3 pounds 30 4 

Chicken — i year 30 4 

Chicken — spring 15 3 

Fish — 2 pounds 15 2 

Pork — 2 pounds 30 4 

Pork — 3 pounds 45 4 

Veal — 2 pounds 15 3 

Ham — 3 pounds 30 All day 

Soak over night. 

Corned beef 30 All day 

Soak over night. 

Vegetables 

Beets — Green 15 2 

Cabbage 10 3 

Peas — Green s 2 

Corn — Green 5 3 

Potatoes 5 2 

String beans 10 3 

Turnips 15 4 

Tomatoes 5 2 

Onions 11 3 

Dried lima beans 10 5 

Soak over night. 

Cereals, Etc. 

Rice 5 2 

Sago 5 2 

Tapioca 5 2 

Oatmeal 2 All night 

Macaroni 10 lyi 

Half water, half milk; grate cheese on 
top. 



HEALTH AND ITS REQUIREMENTS 



HO\AA TO KEEP V^ELL 



THE NEEDLESSNESS OF ILLNESS 

The United States is comparatively a 
liealthy country, yet few persons realize 
how far most people of a great nation 
fall below the normal and reasonable 
standard of health. We have authority 
for saying: There are four great wastes 
to-daj", the more lamentable becausi: 
they are unnecessary. They are: pre- 
ventable death, preventable sickness, 
preventable conditions of low physical 
and mental efficiency, and preventable 
ignorance. Statistics show that at least 
nine people in every ten die of unneces- 
sary sickness — only one in ten from 
mere old age. 

It is safe to say that nine-tenths of 
all the illness that flesh is heir to is due 
to three conditions: ignorance, careless- 
ness,' intemperance. There is absolutely 
no mere physiological reason why peo- 
ple ordinarily should not live to be 150 
years old — some scientists even say, live 
forever. The body is a wonderful ma- 
chine that wears out, to be sure — but it 
has the power of rebuilding itself to a 
certain extent as it wears. Proper obser- 
vance of the laws of health accomplish 
this rebuilding as fast as the wearing 
away occurs. Knowledge of the laws 
and means of health is constantly in- 
creasing. Intelligent people are to-day 
healthier than ever in tlie world before. 
But even the most intelligent of us — 
those who live to be 75 or 80 years old — 
do commit many violations of health 
laws. If we were only careful enough 
and sensible enough to check these vio- 
l.'itions, there is no reason Avhy we might 
not fas we hope coming generations 
\\\\\) make the ordinary span of life a 
liundrcd years, in -vigor and real effi- 
ciency. 

Good health and longevity rciiuire a 
healthy condition of the stomach: a 
healthy nervous system; a healtliy mus- 
cular action from a proper system nf 
flexion, extension, and contraction, and a 
proper system of drainage to carry off all 
effete and injurious matter from the sys- 
tem. To maintain these things we do not 
lia\e to resort to artificial means. Nature 
has provided abundantly for them, if wo 
will only properly use her great vital 
forces. These are: pure air, pure water, 
sunlight, exercise, rest, cleanliness, good 
food. For the vast majority of people — 



163 



those who can reasonably control their 
surroundings — it is simply stupid to be 
sick. This is a somewhat new idea only 
because in our ignorance we have al- 
ways believed that most of our illnesses 
were either accidents or foreordained. 
A famous editor says truly: "It is be- 
cause we will not curb our appetites: 
because we have been afraid of fresh air: 
because water is the cheapest article we 
have, is within our reach for the having, 
and therefore not valued for its wonder- 
ful medicinal qualities, that we undergo 
mental and bodily suffering. We will 
not take the simplest measures to keep 
well." 

FROM A HEALTH STANDPOINT 
IT IS A MISTAKE 

To sleep exposed to a direct draft 
at any season; 

To give away to fits of anger; 

To work when 3'ou are not in a fit con- 
dition to do so; 

To conclude that the smallest room 
in the house is large enough to sleep in; 

To think that the more a person eats 
the healthier and stron.ger he will be- 
come; to be lazy; 

To imagine that if a little work or 
exercise is good, violent or prolonge^l 
exercise is better; 

To take off heavy underclothing out 
of season simply because }'Ou have be- 
come overheated; 

To think an}- nostrum or patent med- 
icine is a specific for all the diseases that 
flesh is heir to; to go to bed late at 
night and rise at daybreak and imagine 
that every hour taken from sleep is an 
hour gained: 

To believe that children can do as 
much work as grown people, and that 
the more they study tlie more they 
learn; 

To give unnecessary time to a certain 
e.stablished routine of housekeeping 
when it could he much more profitably 
spent in rest or recreation; 

To imagine that whatever remedy 
causes one to feel immediately better — 
as alcoholic stimulants — is good for the 
--ystem. without regard to tile after-ef- 
fects; 

To eat as if you had only a minute in 
which to finish the meal, or to eat with- 
out an appetite, or to continue after it 



HEALTH AND ITS REQUIREMENTS 



165 



has been satisfied merely to gratify the 
taste. 

And to marry in haste, get an uncon- 
genial companion, and live the remainder 
of life in mental dissatisfaction, cultivat- 
ing jealousies, and domestic broils and 
always being in a mental ferment. 

THE INFLUENCE OF THE MIND 
OVER THE BODY 

A Healthy Mind. Great men like Ar- 
nold of Rugby and Napoleon have as- 
serted that the chief difiference in the 
success of men may be traced to a dif- 
ference in energy. Energy is primarily 
a thing of the mind and spirit. There 
are man}' people in the world who have 
the habit of not feeling well. Some are 
chronic complainers, dwelling continual- 
Ij' upon their little aches and pains until 
they become actually increased. Others 
live habitually below the normal stand- 
ard of physical energy because of ex- 
cesses, if not outright dissipation. Of 
course, a person's mental condition does 
often to a considerable extent depend 
upon the bodily condition — say, in the 
matter of indigestion, for example. It 
is true a man's crossness may often be 
really due to a bad liver. In that case, 
the chances are he is a "high liver." So 
that really the deciding factor, after all, 
in good health, is good mental and 
moral control. Get the habit of feeling 
well. Observe the following rules and 
notice their effects: Keep your thoughts 
away from morbid subjects; fix them 
upon the healthful, the joyous, and the 
beautiful in the world. The world is 
running over with beauty, with sunshine, 
and happiness. Meet happy people. 
Smile; wear "the smile that won't come 
off." Perhaps you need to skip a meal 
now and then: but do it with good cheer. 
Make yourself useful. Feel that you 
have something to do in the world — 
and do it for all you are worth. Be a 
member of a sunshine society. Espe- 
cially be cheerful at the table. Be cour- 
ageous; what is grit and pluck but the 
everlasting insistence that things are 
bound to come out right some way? 
Don't worry. Read and enjoy good 
humor. Don't talk much of the bad and 
the gloomy things of life: they musr 
exist, perhaps — if so, they have their 
use: use them as stepping-stones to 
higher things. "Whatsoever things are 
lovely and whatsoever things are of good 
report — think on these things." 

BREATHING AND FRESH AIR 

Breathe Properly. For proper breath- 
ing there are two main requisites: fresh 
air and deep inhalation. Probably over 
ninety per cent of the population do not 
know how to breathe. We are what a 
famous physician calls, "lazy breathers." 
The first point in good breathing is to 



fill the lungs; few people take the trou- 
ble to do it. To do this properly use 
the diaphragm muscle — not the muscles 
of the upper thorax. Carry your body 
with the chest elevated and abdomen 
drawn in; and when breathing do not 
raise the shoulders nor the chest, but 
enlarge the cavities of the lower ribs. 
Then keep out of doors, as much as cir- 
cumstances will permit; at any cost, get 
fresh air constantly in rooms and houses; 
the average person needs 1,000 cubic feet 
an hour. At night lower the windows 
from the top and raise slightly from the 
bottom. Of course, wear comfortable 
warm clothing to keep the temperature 
right. The air is always purer when it 
rains or snows; and no healthy person 
was ever made sick merely by breathing 
fresh air. There are just two reasons 
why people frequently do become sick 
following such conditions. The first is 
that they have lived an improper mode 
of life that has made them weak and 
sensitive, and the second is that they do 
not keep up proper exercise while in the 
open air. Sitting still in wet garments, 
at any time, in cold drafts, thus reduc- 
ing the temperature, will give nearly any 
one a cold. Observe good habits, and 
have good health. Indeed, the simplest 
and best way to ward off a cough or 
cold is to keep in an even temperature, 
practice deep breathing, and take good 
vigorous exercise. 

DRESS AND TEMPERATURE OF 
THE BODY 

The Essentials of Healthful Dress are 

as we have heretofore said, lightness, 
looseness, and equally distributed and 
adequate warmth. It is well also to see 
that the clothing is smooth enougii 
not to irritate the skin, and porous 
enough to allow access of air to the skin. 
By all means, keep the clothing as well 
as the body clean. If 3rou dress in 
good taste and becomingly, also it 
will help to keep 3'ou cheerful in 
mind. The normal temperature of the 
body is 98° F. The normal temperature 
of living rooms is 65° to 70°. In dress- 
ing the head and throat, observe three 
rules: allow ventilation of the hat, and 
do not keep it on more than necessary, 
as it tends to make the scalp unhealthj' 
and cause the hair to fall. Do not wear 
spotted veils: the spots or figures often 
injure the eyesight. Do not expose the 
throat and upper chest rudely to in- 
clement weather. The error of many 
women is two-fold: they expose the 
throat and chest to cold drafts or 
severe temperature, and at the same time 
they disturb the balance of warmth by 
overheating other parts of the body. 

Remember especially to protect the 
lungs and the spine in cold weather. 
This may be conveniently done by warm 
jackets or pads. Union suits are better 



HEALTH AND ITS REOUIREAIEXTS 



167 



than underclothing' of two or more 
pieces, both because they distribute the 
warmth evenly and because they avoid 
bunches and unhealthful wrinkles in the 
clothing. However much we may con- 
done their use. corsets have done more 
injury to the human race, -not only than 
any other article of dress, but than al- 
most any other thing that can be named. 
When corsets must be worn, wear them 
comfortabh' loose and in reasonable ac- 
cord with the shape of the classical, 
artistic figure. It is easy to discard cor- 
sets if one goes about it right. Try go- 
ing without them a little each day. 
and use good sensible bodih- exercises 
to bring the unused muscles up to their 
proper tone Then the bouyancy, vigor 
and sense of freedom and independence 
will warrant the effort. In dressing the 
extremities, observe especial!}' the rule 
for even distribution of temperature. Do 
not wear too tight gloves, nor too 
thin shoes — when the weather forbids. 
Change the shoes occasionalli',— both for 
the sake of airing the feet and for the 
sake of improving the shape of the feet. 
Change the hose frequenth'. Most peo- 
ple are unaware of the immense amount 
nf moisture and excrement discharged 
through the feet, which if reabsorbed 
into the s^-stem, is a serious menace to 
the health. Avoid high heels. As a fact, 
when we are lioncst with ourselves, we 
must all admit that they do necessitate 
a somewhat stiff hobble rather than a 
graceful and elastic walk, as the muscles 
and tendons of the ankle do not have 
free play. It is a matter of common 
medical, knowledge that corsets and high 
heels occasion more of the weakness, 
suffering, and illness peculiar to women 
than any otlier causes. 

Important Dont's: Don"t sleep in a 
draft: don't stand over hot-air regis- 
ters: or, if you do, be careful not to get 
cliilled afterwards: don't sit in a damp 
or chilly room without a fire: don't try 
to get along without flannel undercloth- 
ing in winter; don't try to get cool too 
quickly after exercising: don't sleep, or 
work in an unventilated or overheated 
room: don't get housed up tor the win- 
ter. Get some fresh air exercise ever}- 
daj' except in actual storm. Don't 
breathe through the mouth: keep the 
mouth closed so that the air will be 
warmed by passing through the natural 
channels before reaching the bronchial 
membranes. Don't pile on heavy bed- 
clothing, and tlien wonder what makes 
you wake up tired. Tlie pressure-sense 
is easily fatigued. Blankets with three or 
four thicknesses of newspaper between 
are light and very w-arm. Don't go to 
bed with cold feet: take a hot foot-bath 
before retiring and toast the feet by the 
fire for a few minutes afterward. This 
will improve circulation, and you can 
soon get along without the foot-bath, 
for vour feet will be warm. 



EXERCISE AND RECREATION 

Take Daily Exercise. The first ad- 
monition in regard to physical exercise 
is: observe good sense and moderation. 
This consists of at least three things: 
beginning gradually, persistence, and 
the element of interest or sport. Too 
many people take up exercise as a fad 
with great enthusiasm, pursue it too vig- 
orously at first, for too short a time, by 
too unintersting methods, and then drop 
it, and relapse into unhygienic ways of 
living. If not used to out-door exercise, 
and you undertake the ideal of walking 
five miles a day, do not walk the whole 
five miles the first day; start with, say, 
one mile, and gradually increase the dis- 
tance. Do not carry phj'sical exercise 
to the point of exhaustion — especially 
when the system is not hardened and 
there is no special call for such an effort. 
Remember to carry the body erect. 
Think of a good position of the shoul- 
ders until the position becomes habitual. 
Make the movements decisive, easy, and 
graceful. Never take violent exercise 
immediately after a meal. The prime ob- 
ject of all exercise is to secure vitality — 
not merely muscle-building. Adopt ex- 
ercises that will give good development 
to the vital organs, increasing the cir- 
culation, the powers of respiration, and 
digestion, which will also, of course, 
develop fine strong muscles: but see to 
it especially that the bones are properly 
related to one another, particularly in 
the spinal column. The world is just 
beginning to learn tlie vital importance 
of a proper!}' adjusted backbone. Many 
a person otherwise athletic has gone to 
an untimely grave without knowing the 
reason for his weakness and discomfort 
in the pressure, and consequent de- 
ranged blood supply and disordered 
nerves, from a displaced vertebrae 
There is no better way of devolping the 
habit of living up to one's maximum 
than good and sensible persistence in 
physical exercise. While careful not to 
overdo, do not, on the other hand, ig- 
nominiously stop short of your best 
efforts when e.xercise may begin to be 
a little irksome. There is a world of 
moral as well as physical discipline in 
getting one's "second wind." 

OUT-DOOR EXERCISES 

Fearlessness, self-reliance, health, and 
strength are the birthright of the girls 
as well as the boj'S of this country, and 
there should be no marked difference in 
the care and e.xercise of them. 

Walking is excellent "^or everybody, 
unsurpassed in benefit to the system, if 
one can afford time to get enough of it. 
A rapid walk is not so tiresome as a 
slow one. A pleasant country, moderate 
weather, and good company are essen- 
tial to its best advantages. 



HEALTH AND ITS REQUIREMENTS 



169 



Running is invaluable as an exercise 
when practiced in moderation — especiallj' 
to developing capacity and endurance. 
Whether the run be a long one or a 
short one, ever bear in mind that the 
mouth should be kept closed during the 
exercise, and especially afterward, until 
the breathing is again normal. Always 
stop short of severe fatigue. 

Riding on horseback is admirable; but 
leaves neglected a number of useful 
muscles, which are brought into action 
in walking. Women should, by all 
means, ride astride. With proper cos- 
tume of bloomers and divided skirt, it is 
being approved and practiced by intel- 
ligent people everywhere. Bicycling re- 
sembles riding, giving perhaps more ex- 
ercise to the legs and less to the back. 

Rowing is a capital exercise. More 
muscles are used in it than in walking 
or riding on horseback; hands, arms, 
back, legs, and feet are all strengthened 
by it. Every girl and boy who can pos- 
sibly do so should row. There is noth- 
ing better to develop the muscles of the 
chest. Row in the water if you can; if 
not, go into a gymnasium and practice 
the motions on one of the rowing ma- 
chines. 

Skating in moderation is as whole- 
some as any exercise can be. Always in 
a cold, bracing atmosphere (except 
roller skating, of course, which may be 
anywhere), with freedom and variety of 
movement of the body and limbs, yet 
without violence; it is excellent for both 
sexes. 

Swimming is very useful, both for 
cleanliness and for discipline of the 
muscles and of the will. The pressure 
of the water, however, and its tempera- 
ture, if cool or cold, force the blood 
more or less from the surface of the 
body to the head. But every boy and 
girl should learn to swim as early in 
life as possible, so as to lessen the 
danger when "overboard" unexpectedly 
anywhere. 

Games, as lawn tennis, golf, croquet, 
cricket, baseball, are all, in moderation, 
not only enjoyable, but wholesome in 
their effect upon the bodily condition. 
Exhilaration of mind makes all exercise 
more beneficial. It is astonishing what 
a fine amount of energy people will put 
forth under the name of play. 

IN-DOOR EXERCISES 

When exercising in-doors be sure to 
have good, abundant ventilation. Too 
much stress cannot be laid upon the 
need of full and deep abdominal breath- 
ing when exercising. Loose, comfort- 
able garments should be -worn, low heel- 
less shoes, and no bands or belts. Every 
individual will not receive the same de- 
gree of benefit from the same exercise. 
The "gym" classes are filling up rapidly 
nowadays. loin one, or have one of 



your own at home. It is great fun and 
of wonderful benefit. 

The Home Gymnasium. For a small 
or home gymnasium the chief pieces of 
apparatus are as follows ; The wooden 
dumbbell, weighing from three-fourths of 
a pound to a pound and one-half, is of 
great benefit for all-round development of 
muscles and vital organs. Wooden Indian 
clubs, are excellent for the arms, chest, and 
back. The wooden wand or bar-bell (the 
latter like the dumbbell with a four or five 
foot stick between the large ends) are use- 
ful in developing the respiratory and digest- 
ive systems and increasing the flexibility 
of the chest. The pulley-weight, wire 
coil, or the elastic exerciser are available 
for a greater variety of objects than any 
other gymnastic appliance, and can be 
used either for general exercise or for 
strengthening such muscles as most 
require it. With them a greater local- 
ization is possible than with the dumb- 
bell, and for this reason they are rec- 
ommended. As chest developers and 
correctors of round shoulders, they are 
most effective. The traveling rings, a 
line of iron rings covered with rubber 
and attached to long ropes fastened to 
the ceiling some five to ten feet apart, 
are also valuable in developing the mus- 
cles of the back, arms, and sides, but 
especially for the important purpose of 
stretching the frame and straightening 
the backbone. The first ring is grasped 
in one hand and a spring taken from an 
elevated platform. The momentum car- 
ries the gymnast to the next ring, which 
is seized with the free hand, and so the 
entire length of the line is traversed. 
The home gymnasium may have and 
should have a pair of dumbbells or In- 
dian clubs, a pulley exerciser, and a pair 
of rings or a horizontal bar. Good ex- 
ercise can be secured, if one is in earnest, 
without any apparatus. 

EXERCISES FOR SPECIAL 
REQUIREMENTS 

To Correct Round Shoulders place the 
heels together and the toes at an angle 
of 45 degrees. Drop the arms by the 
side, inflating and raising the chest (not 
the shoulders) to the full capacity, mus- 
cularly, keeping the chm well drawn in. 
Slowly rise upon the balls of the feet 
to the greatest possible height, thereby 
exercising all the muscles of the legs and 
body, and then drop once more into the 
standing position without swaying the 
body backward out of the upright, 
straight line. Repeat the exercise, stand- 
ing first on one foot and then on the 
other. It is remarkable what a straight- 
ening-out power it has upon round shoul- 
ders and crooked backs, and one will be 
surprised to note how soon the lungs 
begin to show the eflfect of such expan- 
sive development. Do not sleep upon 
high pillows, but use soft ones, or dis- 



HEALTH AND ITS REULIRE.ME.XTS 



171 



card them altogether. Shoulder braces 
are as unnecessary for boys as corsets 
for girls. When the chest and shoulder 
muscles are properly educated to hold in 
place the anatomical structure of the 
upper part of the bodj- no braces are 
needed. Do not tell a child to throw 
his shoulders back, but to keep them 
down, with the position of the arms as 
required in holding heavy dumbbells, 
with the arms pendent at the side. This 
brings the chest up. Do not sit with the 
bod}' leaning forward on the stomach, 
or to one side, or with the heels elevated 
on a level with the head, as tliis is not 
only in bad taste, but exceedingly det- 
rimental to health. These postures 
cramp the stomach, press the vital or- 
gans, interrupt the free motion of the 
chest, and enfeeble the functions of the 
abdominal and thoracic organs — in fact, 
unbalance the whole muscular sj'stem. 

To Strengthen the Lungs, walk and 
run in the open air, and take the follow- 
ing exercise: Stand erect, head and chest 
raised, arms resting easily at the sides, 
then slowly draw in a full gentle inspira- 
tion. As the diaphragm descends, by 
its contraction it presses down the ab- 
dominal viscera immediately beneath it 
and thereby enlarges the capacity of the 
chest in. that direction, allowing the 
lungs to expand. At the same time, the 
muscles of the ribs contract and draw 
them upward and outward. The chest 
being thus enlarged, downward by the 
diaphragm and laterally b}' the muscles 
of the ribs, gives the lungs room to 
stretch out and expand, whicli they do. 
As the air rushes in, first the abdomen 
expands, then the sides and back, and 
lastly the entire chest. When you feci 
that the lungs are rilled gently and slow- 
Iv exhale until the lungs are empty. 
Then repeat the exercise. Never prac- 
tice directl}' after a meal, but allow at 
least an hour and a half to elapse. 

To Relieve Dyspepsia bj' means of ex- 
ercise try punching a bag. Suspend it at 
a convenient height from the floor to 
permit of pounding it vigorously after 
the manner of a prize fighter. You wear 
gloves to protect j'our knuckles. .\lso 
play tennis, golf, and hockej'. Besides 
curing your dyspepsia these exercises 
will expand your chest, put roses on 
your cheeks, and grace in ever}- mo- 
tion 

Exercises for Women sliould be, in 
general, the same as for men, with the 
following modifications, to adapt them 
to women's special qualities and require- 
ments: The games and exercises wliich 
develop quickness and accurac}' of per- 
ception and response, firmness and gen- 
tleness of hand, steadiness of poise and 
grace of movement, that grace which 
comes from the application of just 
enough power and no more than is 
needed, to do a certain thing well — these, 
rather than the rou.gli.er and heavier 



sports which pile up muscle, are the fit 
pastimes for a girl. 

THE VALUE OF PUBLIC PLAY 
GROUNDS 

Public playgrounds bid fair to become 
one of the greatest agencies for rejuv- 
enating the race that have yet been in- 
\ented. They are becoming an absolute 
necessity in our crowded cities. As play- 
grounds are being developed in America, 
they are not merely weedy vacant lots 
for the accominodation of the average 
school bo\''s baseball nine, but they are 
jiroperly. small parks with broad lawns, 
and athletic fields, surrounded by beau- 
tiful shrubbery and trees, and furnished 
with every imaginable convenience for 
the recreation and enlightenment of the 
people: including out-door and in-door 
gymnasia for both men and women as 
well as boys and girls; baths and swim- 
ming pools, libraries and club rooms, 
band stands and lecture rooms, res- 
taurants, and ever}' otlier such modern 
improvement. The building and use of 
these great centers of public recreation 
is proceeding much more rapidly than 
most people are aware. In our leading 
cities millions of dollars have been spent 
in tlie last few years upon magnificent 
recreation centers: the splendid attend- 
ance lias proven the wisdom of the in- 
vestments, and many cities are at pres- 
ent planning large extensions of their 
public playgrounds. Probably a hundred 
cities of the country now have their 
regular out-door recreation centers: and 
between three and four million dollars 
each year are being expended in main- 
taining and extending them. Of course, 
the great playgrounds cost money, but 
they save money by protecting health 
and morals. They decrease juvenile 
delinquency in their neighborhoods from 
thirty to fifty per cent. These are' only 
suggestions as to "what to do" for pub- 
lic recreation and out-door exercise in 
America. The time is ripe for a finer, 
stronger race of people in this country. 

SLEEP AND REST 
Sound Sleep Daily. The amount of 
sleep required each day for most people 
is seven, or better, eight hours. Thus, 
one-third or more of life is normally 
passed in sleep. This is an impoVtant 
fact. Most people recognize theoretical- 
ly the value of sleep: but it is hardly an 
exaggeration to say that comparativel}- 
few people, after childhood has passed, 
know by experience what proper sleep 
is. Most people try to satisfy them- 
selves with a poor apology for this im- 
portant form of rcfresliment. Irregular 
habits of eating and working often bring 
on sleeplessness with its consequent lack 
of new energy, and this in turn gives 
place to new irre.gularities and resort to 
tea, coflfee. and other stimulants, again 
interfering with perfect rest at night. 



HEALTH AND ITS REQUIREMENTS 



173 



This, more than any mere mental or 
physical labor, wears men and women 
out and makes them prematurely old. 
A few simple rules regarding sleep and 
rest are therefore not out of order. 

How to Secure Refreshing Sleep. 
Avoid stimulants. Nothing more excit- 
ing than chocolate or weakest tea should 
be indulged in near bedtime. Strong tea, 
coffee, wine — never. Drink plenty of 
pure distilled water. Drink often; first 
thing in the morning and last at night. 
Eat salad of lettuce and young onions, 
with a plentiful dressing of pure olive oil 
and lemon juice — never vinegar. Chew 
every mouthful of food you eat at least 
thirty times. Exercise abundantly and 
always breathe fresh air. Many people 
lie awake because of a bedroom's insuf- 
ficient ventilation. You can have good 
circulation of air in your room and still 
keep out of a draff. A glass of hot 
milk sipped slowly at bedtime has given 
many a good night's sleep. A lukewarm 
sponge bath ere sleeping and a vigor- 
ous rub afterward (remembering that 
you must be your own rubber to get re- 
sults) work magic. Go to bed when 
bedtime comes; and go there to sleep: 
not to read nor write nor think, When 
once in bed lie flat on the back with 
arms stretched straight down at either 
side. Then inhale and exhale long, deep 
breaths. Adopt an easy position for all 
the vital organs. Turn over on the right 
side, stretch the right leg full length and 
extend the right arm down toward the 
thigh, behind and close to the body. 
This will tend to roll you over upon your 
face, which must not be permitted. Bend 
the left leg at the knee and draw up the 
foot until the heel is about midway be- 
tween the ankle and knee of the right 
leg. the left foot and knee resting on the 
bed in front. Reach the left arm straight 
out in front, bending the elbow until 
the hand rests on the bed on a line with 
the top of the head while the elbow, also 
resting on the bed, is on a line with the 
shoulder. Rest the head on the right 
cheek on a thin pillow. This position 
will give the greatest rest and freedom 
to all parts of the body. 

Sleep alone — that is. in a separate bed 
and have the bed insulated with glass 
or rubber rollers or tips, to prevent es- 
cape to the earth of the bodily mag- 
netism. Sleep as long as you can 
sleep soundly; and arise as soon as you 
are fully awake. In awakening, do not 
jar your system by a sudden arousal: 
awake naturall}' as the birds and kittens 
do. gradually, with good yawning and 
stretching. And when up, take a good 
shower bath and a vigorous rub. 

How to Rest in Day Time. People 
who do a vast amount of work — espe- 
cially of brain and nervous work — often 
find great relief in the habit of taking 
a brief nap in the day time. Great powers 
•of work and of rapid recuperation may 



often be developed by brief and accurately 
timed sleep — even at any time in the day, 
or amid almost any surroundings. The 
ability is worth cultivating. Lie down in 
the middle of the day just after luncheon, 
if it is only for ten minutes, or five minutes. 
If 3"0u cannot lie down, lean back in a 
chair and close your eyes. Do not think 
over what has happened. Do not plan 
what is going to happen. lust forget every- 
thing. Rest. Relax. See that there is 
no muscle tense anywhere. This prac- 
tice will make you live longer. It 
will make you healthier while you 
do live. It will probably make people 
want you to live longer. It will take 
the tangle out of your nerves, the ir- 
ritability out of your temper, the wrin- 
kles out of your face, and make your eyes 
brighter. Try it. Remember also that 
a person cannot rest well unless he 
works well. An idle person is a restless 
person. And rest of a real kind is not 
always inactivity, but a healthy change 
of activity — a new and a simpler form 
of life. Do not make your holiday out- 
mgs "rounds of pleasure," with com- 
plex, nervous excitement, if you wish 
really to rest. "Live close to nature." 
Cultivate the splendid power of repose. 

BATHING AND CLEANLINESS 
Keep the Body Clean. At least three 
conditions are necessary for proper bod- 
ily cleanliness: First, frequent supply of 
clean clothing; second, frequent and 
proper external baths ; and. third, drinking 
liberal quantities of pure water. 

Rules for Bathing. In ordinary con- 
ditions of health bathe in cool water 
quickly each morning upon rising and at 
least twice each week take a warm scrub 
before retiring at night. Do not bathe 
when exhausted nor within an hour be- 
fore nor two hours after eating. Always 
wet the head before taking a bath, or 
at least, the face and neck, especially if 
the temperature of the water is above 
or below normal. Do not bathe in cold 
water unless the after effects are de- 
cidedly invigorating. The periods for 
the bath are. as a rule, ten minutes in 
tub; two minutes under the shower 
bath, and twenty minutes in the plunge 
bath. To remove dust and dirt, espe- 
cially after a dusty ride use hot rather 
than cold water, opening the pores and 
thoroughly cleansing the skin. Con- 
clude a warm bath with a clash of cooler 
water to close the pores, taking a thor- 
ough rubbing. Use in general hot or 
warm water for the tub bath, cool %vater 
for the shower bath, and normal or cool 
temperature for the plunge. The tem- 
perature of the bath room should be 
ordinarily about 80° to 85° F. The 
towel to be used after bathing should be 
rough. Use it vigorously, both for the 
sake of the exercise and for the sake of 
a good healthy glow in the skin. Do not 
go carelessly unprotected into the open 



HEALTH AND ITS REQUIREMENTS 



175 



ail" directly after bathing or exercising. 
If the water is too hard for proper 
cleansing, add a little borax or almond 
meal to soften. When nervous or tired, 
get into a hot bath for a few moments; 
rub down well afterward and rest in 
bed from twenty minutes to half an hour. 
A good hot bath, as we have observed, 
is an excellent conducer of sleep. After 
a sea bath, people who are not very 
stcong should take some light refresh- 
ment, such as a raw egg, or glass of milk 
with crackers. Care should be used in 
case of the warm bath to select a soap 
which will not injure the skin. Always 
use a good flesh brush, not only to re- 
move dirt, but to invigorate the skin by 
friction. Keep the bath brush strictl3- 
clean; always place it, after using, with 
bristles down, to drain. Keep the feet 
clean and healthy by brisk morning and 
evening baths. When feet are sore and 
tired, bathe in hot water and apply vase- 
line or cold cream. 

Internal Baths, when properly taken, 
are often more essential than external 
baths. The four avenues of elimination 
must remain unobstructed: through the 
kidneys, bowels, skin, and lungs. For 
this there is nothing so important as the 
drinking of abundant pure water. A 
good rule is: a glass on arising in the 
morning and one on retiring at night; 
two in the forenoon and two in the 
afternoon. Even more is still better. A 
cup of hot water, drank slowly, morning 
and evening, is said to be very beneficial. 

Keeping the head clean is a great aid 
to health. A distinguished physician 
said that a person whose head was thor- 
oughly washed every daj' rarely ever 
took contagious diseases, but when the 
hair was allowed to become dirty and 
matted it was hardly possible to escape 
infection. Many persons find speedy 
relief for nervous headache by washing 
the head thorou.£;hIy in a weak solution 
of borax or =;oda water. 

For a Shampoo: Take enough fine 
soap to make a very heavy lather. ,\dd 
five drops of ammonia to a basin of wa- 
ter. To this add a teaspoon of borax 
powder. If the hair be very oily, the 
lather can be rubbed into the hair and 
washed out. Again the lather is ap- 
plied. This time it is allowed to remain 
on the hair fifteen minutes. It is now 
rinsed out with several waters, the last 
as hot as can be borne. For shampoo, 
,'i soap jelly, made by melting soap in 
hot water with' a drop or two of am- 
monia, is a good thin.g. This gives a 
thorou,gh shampoo. The hair can bo 
treated twice a month to a good sham- 
poo. Or, if it be dry hair, once a month 
will do. But once a week it would be 
well washed with hot water and the 
hands. This will take out the oil. The 
head should bo thoroughly dried after- 
ward, and drafts of air should be avoided 
for a little while. 



Sun and Air Baths are almost as es- 
sential as water baths, quite as much 
so for many invalids. Take the cloth- 
ing off, and sit or lie in a room where 
the sunshine will come on you. Change 
your position so as to have its effect 
on all portions of your body. Never 
mind the tanning nor the browning, nor 
even the reddening, but gradually 
toughen yourself to its full effect. You 
will need less clothing after awhile, 
catch cold less easily, and have a more 
vigorous circulation, better spirits, and 
better health. 

HOW, WHAT, AND WHEN TO EAT 
Eat Slowly and Moderately. A fam- 
ous physician has said that most peo- 
ple dig their graves with their teeth, 
meaning that most people come to pre- 
mature deaths by' carelessness, indiscre- 
tion, and ignorance in eating. Note the 
following rules for hygienic diet: In the 
first place, masticate the food thorough- 
ly — Horace Fletcher says, until it is 
entirely fluid and without any taste. Do 
not eat in a hurry. Give the saliva of 
the mouth time to begin the digestion 
of the starchy foods before s'wallowing 
them. This relieves the stomach and in- 
testines. Do not make a habit of mixing 
liquids with the solid foods in the mouth, 
as the liquids dilute the saliva and tend 
to cut short the mastication. Do not 
waste the saliva by chewing between 
meals. Do not, as a rule, blend starchy 
foods with acid foods in the mouth. Of 
course, the eating of fruits, say, berries, 
with cereals, stimulates the saliva flow, 
and assists mastication to some extent: 
but it is perhaps better to swallow the 
starchy material first, and eat the acids 
later. Do not get in the habit of livin.g 
upon overprepared foods, nor upon a 
narrowly restricted diet. Do not eat 
a large variety of foods at a single meal. 
Varj' the diet from one meal to another, 
not in tlie same meal, .'\void the "pep- 
per habit;" that is, avoid highly seasoned 
and spiced foods. They are an abnorm.il 
stimulant to the sense of taste, which 
only destroy its natural power and delic- 
acy. Avoid stimulants and foods ex- 
cessively cooked or soaked in fat. "The 
frying-pan is the great American evil." 
Avoid also cakes and pastry in excess — 
that is, all complicated and undigestiblc 
compounds. Poor cooking is responsi- 
ble for an immense amount of sickness. 
Select your food with reference to your 
occupation and personal conditions: the 
brain worker needs a lighter diet than 
the hand worker. Do not overeat, stop 
a little hungry rather than uncomfort- 
ably full. Do 'not eat what you do not 
need, ''just to save it." You wil not save 
it thus. Do not nibble between meals. 
If young and growin.g children demand 
food between the periods set for the 
meals of the adults, and are willing to 
eat bread and butter, or other plain food 



HEALTH AND ITS REQUIREMENTS 



177 



give it to them regularly as they require. 
Make the breakfast a light meal; have 
the heaviest meal of the day after the 
heaviest work of the day is done, wheth- 
er at noon or at night, but no heavy 
meals nor vegetables late at night. Al- 
low, as a rule, five hours to elapse be- 
tween meals. Avoid severely chilled 
foods: they arrest digestion and often 
injure it. This is especially true of ice 
water, but also of soda water and ice 
cream. Use them discreetly. Eat vital 
and pure foods. The principal vital 
foods are raw fruits, succulent vege- 
tables — lettuce, celery, cress, endive, 
chicory and nuts; not the raw cereals, 
nor the raw starchy foods. Pure food 
laws and pure food practices are in- 
creasing. Since the first day of January, 
1907, every medicine of every kind oi" 
description, even those put up on physi- 
cians' prescriptions, which are trans- 
ported across state lines and contain 
alcohol (including standard tinctures), 
morphine, opium, cocaine, heroin, 
eucaine, chloroform, cannabis indica, 
chloral hydrate, or acetanilide, or any 
derivative thereof, are required to be so 
labeled with the proportion contained 
therein. This applies also to canned foods. 
Where the appetite is uncontaminated 
by abuse it can usually be trusted to 
maintain good health. Do not force a 
child (or for that matter, a grown per- 
son) ordinarily to eat when not hungry. 
Eat fruits abundantly. All sound ripe 
fruits contain acids and salts that are 
excellent aids to digestion, cleansers of 
the system, and beautifiers of the com- 
plexion. Eat apples, lemons, and 
oranges especially. Ripe pine-apples, 
peaches, pears, strawberries, and rasp- 
berries are among the most valuable 
fruits. Eat them frequently, when you 
can, raw, fresh, and without too much 
sugar or cream. (For medicinal values 
of vegetables, see section on Cooking for 
Invalids.) Greater health and economy 
would follow a better understanding of the 
food value of milk and how it should be 
combined with other materials. The rea- 
son why so many people find that milk does 
not agree with them is because of the 
way it is treated, combined, or taken. 
Clear milk when it reaches the stomach 
is coagulated by the gastric juice. If 
the milk is sipped and swallowed slowly 
the curd is formed in small particles. _ If, 
on the other hand, it is drunk rapidly 
the curd will form in large pieces and 
be difficult of digestion. 

SUGGESTIONS ON MEALS 

For breakfast, use fresh fruit, fully 
ripe and sound; some cereal, such as 
shredded wheat, oatmeal or rolled wheat, 
with cream and a little sugar, and finally 
rolls and butter or cornbread and butter, 
with one or two glasses of milk and per- 
haps an egg or some marmalade. One 
might even omit the last course. Espe- 



cially cut out meat and potatoes and all 
greasy and fried foods. With plain and 
simple foods we can hardly eat too much. 
If the heavy work of the day ends be- 
fore noon, have the heavy meal at noon; 
if not, make the midday meal light and 
the evening meal more substantial. After 
the hard work is over we can dine with 
more leisure, pleasure, and benefit. Have 
for dinner a clear soup, meat well 
cooked, not fried, one starchy vegetable, 
either hominj' or rice, or potatoes or 
macaroni, a succulent vegetable, as cauli- 
flower, celery, spinach, onions, turnips or 
carrots, followed by a dainty French 
salad with a bit of cheese and toasted 
crackers, and if you like, a cup of coffee, 
or a nut or two and a small bit of fruit. 
It is far better, however, to let the meal 
end with the salad; there is less com- 
plicated digestion. Do not spoil the 
aftertaste of a well-cooked dinner by a 
made sweet. Avoid all forms of fried 
food at the evening meal, and especially 
such things as fried potatoes, eggplant, 
or other materials that absorb a large 
quantity of grease. A few escalloped 
dishes might be added to the above list:, 
escalloped oysters, escalloped tomatoes, 
oj'Sters and macaroni, oj'Sters and rice, 
and an occasional dish of chipped beef 
with cream sauce. In arranging these 
dishes into the ordinary bills-of-fare 
watch carefully that the meal is well 
proportioned. It is well to err a little 
on the nitrogenous side in selecting 
dishes for this meal. (Refer to the in- 
troductory rules in the Cooking De- 
partment.) "It is rarely ever necessarj' 
to eat before retiring, unless a light meal 
has been taken at six o'clock and a good 
day's work performed between that and 
bedtime. Never go to bed when feeling 
faint; a cup of hot water will relieve the 
feeling. Do not take cold foods at such 
times, but drink something hot to draw 
the blood around the stomach and re- 
lieve the head. Heavy foods taken at 
night are most objectionable." 

SPECIAL RULES FOR FEEDING 
CHILDREN 

Do not give animal foods more than 
once a day. and in small quantities, but 
foods suitable to the age and conditions. 
Avoid a too nourishing diet in a violent- 
tempered child. Avoid too highly sea- 
soned dishes and salt meats, pastry, un- 
cooked vegetables, unripe food, and rich 
cake or poor confection. Never tempt 
the appetite when disinclined. Insist on 
thorough chewing; a child who eats too 
fast poorly masticates and may eat too 
much. Vary the food from day to day, 
but avoid variety at one meal. Take 
care that the child's food is well cooked, 
and suitable. Wine. beer, and liquors of 
any kind should never be given. Give 
no food between meals, unless it be done 
regularly and wholesomely — and prac- 
tically constitutes an extra meal; the 



HEALTH AND ITS REQUIREMENTS 



179 



stomach requires rest, like any other or- 
gan of the body. Remember that over- 
feeding and the use of improper food 
kill more children than any disease of 
the body. Give no laudanum, no pare- 
goric, except directed by a physician. 
Remember that the summer complaint 
comes chief!}' from overfeeding and the 
use of improper food. When children 
vomit and purge, give them nothing to 
eat for four or five hours, or until the 
system is in normal condition. Do not 
bring a child under two y-ears of age to 
your table to eat. 

DIET IN OLD AGE 

Diet in old age should usually be 
very similar to that in childhood. The 
following may serve to show what the 
diet should consist of. Of course, this 
may be varied from day to day, by tak- 
ing from and adding to it other things 
of equal nutritive value: Breakfast — 
Fruit, some cooked cereal, toast, a cup 
of hot milk — if tea or coffee are used 
they should be weak, with plenty of milk. 
Dinner — Some light soup — if meat is 
taken it should be such as mutton, 
oliicken, or prime beef, the white-meated 
fish — bread and butter, a vegetable salad, 
with fruit or some light pudding. Sup- 
per—Milk, with bread and butter, or 
toast, custard, blanc-mange ' or tapioca 
pudding cooked with fruit. .\1! these 
suggestions may be modified to suit in- 
dividual conditions. 

TEMPERANCE AND HEALTH 

Be Temperate in All Things. There 
are stronger tendencies evident in mod- 
ern life than ever in history before to- 
ward intemperate modes of living. And, 
tliere are lieginning to be ni.inifest, ten- 
dencies, in all parts of the country, 
toward sobriety. In the past twent}'- 
eight years, in the United States, the 
annual per capita consumption of in- 
toxicating liquors, according to Govern- 
ment Reports, has increased from about 
ciglit gallons to more than twenty gal- 
lons — on the average — every year for 
ever)' man, woman, and child. More- 
over, the sale of tobacco, and especially 
cigarettes, has been rapidly increasing. 
Probably a million persons in America 
to-day are abject victims of the liquor 
and drug habit. Gross forms of vice are 
increasing and producing wide spread dis- 
ease. On the other hand, there are more 
temperate people than ever before. With- 
in the last fifteen to twenty years the 
number of total abstainers from stimu- 
lants and narcotics has tremendously in- 
creased. Anti-cigarette leagues, anti- 
saloon leagues, anti-drug societies, are 
developing everywhere; and, what is 
more, are becoming successful in check- 
ing intemperance. Three-quarters of the 
territory in the United States is now 
under "prohibition" laws, wliich are be- 



conming more and more sustained by 
public sentiment. 

These are interesting facts. What do 
they mean ? Of course, in all this ferment 
and opposition there is much honest mis- 
understanding and fanaticism ; on the con- 
trary much dishonest trickerj' and fraud, — 
from which all right thinking people should 
strive to keep free. Steam and electric 
inventions have immensely increased the 
speed of business life, and made it espe- 
cially trying on the nervous system. They 
are bringing about great cities and great 
business organizations where much de- 
pends upon nerve and thought. This 
business development is bringing in un- 
dreamed of wealth, and with that, leisure 
and inclination for luxury and indolence. 
Notice, how both these tendencies have 
come about. Our grandparents were 
nearly all accustomed to the presence or 
moderate use of stimulants, because their 
lives were less exciting and strenuous 
than ours. To-day, however, luxury, 
wealth, and the intensity of modern busi- 
ness easily lead many persons — men. 
women, and even children — into fatal 
excesses. But these same conditions 
lead others to adopt the exactly opposite 
tendency of strict temperance, because 
it is every daj' becoming more evident 
that strong bodies, steady nerves, and 
clear heads are absolutely necessary for 
success. And this latter tendency is 
prevailing, and is bound to prevail. 

Every great insurance company now rates 
a habitual drinker as a "bad risk." Bond- 
ing companies are becoming wary of 
drinkers and cigarette smokers. All the 
great railroads are requiring their dis- 
patchers, engineers, conductors and other 
responsible officials to be total abstain- 
ers. Some of the leading railroad com- 
panies have issued orders positively for- 
ijidding the use of cigarettes by their 
employes in the passenger service, be- 
cause "it is not safe to trust the lives of 
passengers in the hands of men who 
smoke cigarettes." In all the great 
universities and training schools the 
athletes in training are not allowed to 
touch liquor, tobacco, rich pastry, nor 
any other rank stimulants. At this 
writing. January i. 1909, there are half a 
hundred leading magazines of this coun- 
try alone tliat refuse to publish adver- 
tisements of any alcoholic liquors. The 
names of many eminent physicians and 
scientists could be quoted in support of 
the good sense of total abstinence. The 
great tendencies of the business world 
are against tliese intemperate habits. If 
you want to be strong and successful in 
this day and age you must be squarely 
and strictly temperate. 

It is so easy and apparently so harm- 
less a matter to engage in little abuses 
that lead constantly to such immense 
wastes, that the wise man and- woman 
will seek every information they can get 
on the subject. It may not be known to all 



HEALTH AND ITS REQUIREMENTS 



that we spend in this country every year 
for liquor alone at least $1,500,000,000 (or 
seven times as much as we do for all 
papers, books, and reading matter of every 
kind). Nor is it probably generally known 
that intemperance is relatively increasing 
among women. "Whatever may be thought 
of the drink habit by men and women, it 
requires only superficial knowledge of 
the important relation woman bears to 
the reproduction and rearing of the 
human race to see that the continued 
spread of alcoholic indulgence among 
women will be attended with appalling 
consequences." 

While it is true that many good and 
intelligent men unfortunately have the 
tobacco habit: nevertheless, tobacco (es- 
pecially the cigarette habit, so ruinous) 
does more to undermine the success of 
young men than does any other one fac- 
tor. Why? Because it is the entering 
wedge of two lines of dissipation, either 
of which may defeat success. The first 
line is the dissipation of cash for things 
unnecessary. The man who smokes 
only three cigars a day at five cents each 
between the ages of twenty and seventy 
years will consume (in principal and in- 
terest compounded semi-annually), the 
sum of $16,216.37; or at ten cents each, 
$34,162.14. Of course, the same sum is 
lost whether the like daily expense be 
for tobacco, or liquor, or both, or any 
other form of injurious gratification. 
The second line of dissipation is that of 
sense-gratification. One uses tobacco 
partly because of its ilavor and partly 
for the sedative action which it exerts 
upon the nervous system. It is just this 
sedative effect which steals away a young 
man's vigilance and alertness and handi- 
caps him in the struggle for success. 
The use of tobacco paves the way to 
other dissipation by requiring a compen- 
sating stimulant to overcome its sedative 
effect. A vast majority of drunkards 
were smokers before they were drinkers. 
The mental attitude and lack of resist- 
ance which permits a man to smoke, es- 
pecially cigarettes, is likely also to per- 
mit other forms of dissipation. Every 
year in this country there are required 
to take the place of the dying drunkards, 
one hundred thousand more, young men 
(not to say women) who never intend 
that end. Be temperate, not merelj' for 
the sake of your health, but for the sake of 
the good work and happiness you can 
accomplish in the world. 

MARRIAGE AND HEALTH 

Any discussion of health would be in- 
complete without reference to marriage. 
The details of the vast amount of marital 
ill health and unhappiness — of which the 
public is little aware — cannot be re- 
viewed here. Suffice to say that a large 
proportion of all serious diseases and a 
very large proportion of all our rapidly 
increasing insanitv in this countrv is 



caused by gross violations of health, 
wrongly brought into home life, from 
which the innocent women and children 
are the chief sufferers. Fifty years ago 
there was not in this country one di- 
vorce in each forty marriages: to-day, 
there is one in every twelve — in some cities 
and sections one divorce in every five 
marriages — as shown by the U. S. Gov- 
ernment reports. "By all means, let men 
and women marry, love each other, and 
be companions to each other, but let 
them also regard parenthood as a sacred 
trust not to be evaded, betrayed nor ig- 
nored, and one on which their self-re- 
spect and duty to society enjoins them 
to keep a jealous e}'e. Teach boys and 
girls the duty of self-restraint. Impress 
on both sexes the obligations they owe 
to themselves and to society. Let health 
be upheld as the highest aim of man, and 
the production of unfit offspring as an 
injustice to those who have no voice or 
say in their own existence. Let the aim 
of mankind be to ennoble his species, 
rather than to crowd the earth with in- 
ferior human beings. In fact, quality, 
first, should be our aim, and health and 
perfection our goal. No true woman de- 
sires to shirk her share of the burden of 
life, but the service rendered by mother- 
hood should be recognized as such, and 
motherhood should be the result of mu- 
tual desire on the part of the sexes, 
while health should be an assured factor 
in both before offspring are brought into 
the world." 

HOW TO LIVE LONG 

In summing up, "How to Remain 
Well," note the following suggestions: 

1. Avoid every kind of excess, espe- 
cially in eating and drinking. 

2. Do not live to eat simply, but cat 
to live. Select those aliments most 
suitable for nourishing the body. See 
that they are well cooked. Eat only 
when you are hungry. Have your meals 
at regular times. Eat slowly, masticate 
thoroughly, and stop as soon as hunger 
is satisfied. 

3. Drink abundance of pure water, 
from one to three quarts a day; take 
milk as part of your daily food; a cup of 
tea, not too strong, better cocoa; but 
coffee only when very tired; and alco- 
holic beverages, while in good health and 
strength, never. .'\lso, make no use of 
tobacco. 

4. Look upon fresh air as one of your 
best friends. Inhale its life-giving 
oxygen as much as possible during the 
day, while, at night sleep with the bed- 
room window open, at the top is the 
beSt, but keep out of the direct draft. 
It is one of the great .secrets of long 
life. 

5. Dress always with a view^ to com- 
fort and convenience; not constricting 
nor impeding the movement of any part 
of the bodv. 



HEALTH AND ITS REQUIREMENTS 



183 



6. Be clean both in mind and body. 
"Cleanliness is next to Godliness." It 
is a fortification against disease. Take a 
cool quick bath, with a brisk rub after- 
ward, each morning on arising, and a 
warm scrub at least once a week at night 
on retiring. Keep teeth, hair, nails, and 
clothing well brushed and clean. 

7. Be careful to maintain a regular 
habit of daily movement of the bowels. 

8. Don't worry over what you can't 
help; it will not do anj' good, and don't 
worry over what you can help; but 
help it. 

9. l.earn to love, work and hate in- 
dolence. The lazy man never becomes a 
centenarian. 

10. .\ man with a purpose will never 
die of decay. He has always something 
to occupy either mind or body; there- 
fore they remain fresh and vigorous. 

11. Take regular exercise in the open 
air, but avoid over-exertion, if you wish 
a strong healthy mind and body. 



12. Keep regular hours, and insure 
sufficient sleep — eight -hours, as a rule. 
Rest by complete relaxation when tired. 
Never do any regular week-day labor 
(simple unavoidable chores excepted) on 
the first day of the week. Make it a day 
of repose and renovation for mind and 
body. 

13. Beware of passion. Remember 
that every outbreak shortens life to a 
certain degree, while occasionally it is 
fatal. 

14. Seek a good partner in life, but 
not too early. It is not well to live a 
single life; marry. 

15. However rich you may be, do not 
make pleasure the only aim and object 
of life; it will wear you out faster than 
work, or even worry. Make good use 
of your money in trying to make some 
one else happy. 

16. Let every day be cheered by sun- 
shine from above, and brightened by the 
hope of a better life to come. 



HOME CARE OF THE SICK 



THE QUALIFICATIONS OF A 
GOOD NURSE 

A good nurse should be neatness, 
quickness, quietness, faithfulness, in- 
telligence and good cheer personified. 
Her slippers should be noiseless felt af- 
fairs. Her skirts should not rustle. 
Her gown must be washable and neither 
too sombre nor too bright. Her apron 
must be spotless and unrumpled, her 
hair smooth, her patience inexhaustible, 
and her good cheer perpetual. She must 
rule, permitting no noisy visitors, no 
gloomy visitors, no visitors who will re 
late tales of business or of household 
worry to enter the sick room. She must, 
of course, be accurate and careful. One 
of the first qualifications is the habit of 
exactness in carrying out the orders of 
the physician. She should be_ alert and 
watchful, and it is convenient if she is a 
light sleeper. She should be strong 
physically and in robust health to with- 
stand any irregular hours or strain of 
long watching. She should be careful of 
her own health. 

THE SICK ROOM, FURNISHINGS 
AND MANAGEMENT 

"Sunshine, pure fresh air, and freedom 
from noise and odors are the principal 
things to be considered in choosing the 
sick room. When possible, it is ad- 
visable to have a room with a southern 
exposure. If tliere is a fireplace or grate 
in the room so much the better, as a 
chimney is an excellent medium for ven- 
tilation. 

"Despite the fact that tlie sick room 



at the top of the house gives many stairs 
to climb, it is better to have it there. 
It is further removed from the noises of 
the street and house, and the air is gen- 
erally purer. 

"Only necessary articles of furniture 
should be retained; all heavy hangings, 
draperies, and upholstered furniture 
must be removed. Care must be taken, 
however, that the room is not made too 
bare and unattractive. Short, washable 
curtains; clean, white linen covers for 
the tables; a few fresh flowers will help 
to make the sick room bright and cheer- 
ful. Flowers should be removed at night, 
the water they are in changed daily, and 
they should never be tolerated after they 
begin to fade." 

"The windows should be shaded with 
green shades, which will temper the 
glare of the light for the sufferer's eyes. 
At night there should be a shaded night- 
light in the room. A screen should al- 
ways be placed so that no direct rays 
may fall upon the patient's eyes, or the 
bed may well be placed so the patient 
will not look straight toward the light. 
The ideal bed is iron or brass; single or 
three-quarter width. The bed should be 
constructed or raised to at least twenty- 
five inches in height and placed to admit 
of access all around it, and the mattress 
should be of hair or clean, properly pre- 
pared wool — never of feathers. 

The chairs should include two common 
wooden ones and an easy one, with arms 
and high back, covered with an attractive 
washable material; but no rocking chairs. 
as rocking usualh' makes a patient ner- 



HEALTH AND ITS REQUIREMENTS 



i8s 



vous. A small table should be set con- 
veniently for the use of the nurse and 
the physician. Place a second table near 
the bedside to hold the patient's bell; 
also a food-tray; the latter must always 
be removed as soon as the meal is fin- 
ished. Never leave empty or half empty 
glasses of milk, cups of broth, etc., stand- 
ing by the patient. A bedside table — made 
on purpose for use in the sick room — 
is very convenient; the adjustable top 
extending over the bed in front of the 
patient. Medicine bottles and all neces- 
sary utensils should be kept in an ad- 
joining room, if possible. The floor 
should be swept with a soft broom, cov- 
ered with cheesecloth, or other soft 
material which is free from lint, damp- 
ened so as to take up the dust. Carpets 
are objectionable; small rugs which can 
be removed and shaken daily, being pre- 
ferable. Sweep with a damp broom, 
going over afterwards with- a damp 
cloth pinned over the broom. Never use 
a feather duster, but damp clean cloths 
which may be washed out every day. 
The ventilation should be constant 
and thorough. Open windows slightly 
at both top and bottom, but see that the 
patient is out of the draft, taking care 
to fasten them and the shades, so they 
will not rattle nor shake. Twice eacli 
day the room should be completely aired 
by opening the windows wide. See that 
no draft strikes the patient; cover with 
extra blankets to keep warm and pro- 
tect with screen. One large gas burner 
in three-quarters of an hour consumes 
as much air as would answer a man for 
a whole night, and an ordinary stove in 
the room destroys as much oxygen as 
would twenty-five men. The tempera- 
ture of the sick room should be 68° F. 
at night and 70° F. during the day. If 
a stove is used, see that it occasions no 
unnecessary noise, dust, nor dirt. On this 
account hard coal is better than soft. 
Add coal in paper bags filled outside, and 
remove ashes only after thoroughly 
sprinkling with water. 

GENERAL RULES OF GOOD 
NURSING 
The Conduct in the Sick Room should 
always be quiet, but natural and cheerful. 
Never whisper in the sick room. Never 
discuss the patient's condition with her, 
nor with any one else in her hearing. 
Never tell the patient what her tem- 
perature, pulse, etc., are, not even when 
they are normal. Never tell the patient 
what medication you are giving her. 
Never lean nor sit on the patient's bed, 
and be careful not to knock against it in 
passing. When speaking to a patient al- 
ways stand in front of her, where she 
can see you; be particularly careful not 
to speak to her suddenly from behind, 
for when people are ill and nervous they 
are easily startled. Keep door and win- 
dow hinges well oiled: nothing is more 



aggravating than a squeaking door. 
When windows rattle, wedge them apart 
between the sashes with pieces of wood 
or newspaper. Especially at night, or 
rather, when getting ready for the night, 
attention must be paid to anything likely 
to prove a disturbing element to the pa- 
tient's rest. Before the patient goes to 
sleep see that you have everything at hand 
that you are likely to need for the night: 
Extra blankets — a shade for the light, if 
necessary; coal prepared in paper bags, 
as previously described; milk; water; 
all the medicines you will require; ice, 
etc. Wrap the i'ce in flannel or place 
in covered dish between pillows. A hat- 
pin makes an excellent and noiseless ice- 
pick. A large tin-pan, enveloped in a 
blanket, will make a serviceable refrig- 
erator in which to keep ice, broth, milk, 
and water. (A. E. Pope, writing for 
.\merican School of Home Economics.) 

In Making the Bed, cover the mattress 
with a sheet; stretch tightly and tuck 
firmly as far under as possible, folding 
the corners like an envelope helps to 
keep it firm. Put on another sheet, 
called the "draw sheet," with the length 
across the bed, thus allowing a consider- 
able fold under the mattress, thereby se- 
curing a further means of keeping the 
.sheet tight. When putting the draw 
sheet on take care to have it perfectly 
straight and tight. The top sheet and 
Idankets (single blankets are preferable) 
may then be placed over all. When 
there is likely to be anything to soil the 
bed, place a rubber sheet or oilcloth 
between the two lower sheets. When 
changing bedding or clothing or towels 
of any kind for the patient always see 
that they are thoroughly dry and warm 
(dampness may be fatal). Changes 
should be made daily, if the physician 
permits. Fold or roll soiled sheet up to 
the middle of the bed. Place the fresh 
one similarly on the other side, and 
move patient gently over onto it — taking 
great care at all times not to disturb the 
covering enough to expose the patient 
to cold. Keep bedding free from 
wrinkles and food crumbs; and be care- 
ful to prevent or relieve bed sores with 
air — or water — cushions and give proper 
treatment. 

In Feeding the Patient see that the 
food is well cooked, nourishing, and 
thoroughly adapted to the patient's 
needs. This the physician will ordinarily 
direct. Have all dishes clean; serve the 
meal as daintily as possible; vary the 
diet, give only small quantities of food 
at a time and give them often; do not 
ask the patient ordinarily what he wishes 
to eat — the thought of it often spoils the 
appetite — but prepare pleasant and 
tempting surprises. When the patient 
is recovering be very careful about the 
diet, as he may have a morbid appetite 
and eat too much, thus bringing on a re- 
lapse of the disease. Remove all food 



HEALTH AND ITS REQUIREMENTS 



187 



and dishes as soon as patient has fin- 
ished. (See section on Cooking for In- 
valids.) 

Visiting in the Sick Room should be 
limited in accordance with the strength 
and condition of the patient. No one 
should be offended when refused admis- 
sion to the sick room by the proper 
authorities. Quiet, good cheer in the 
sick room is better than medicine. When 
visiting the patient do not tell doleful 
or long stories; do not recount other 
people's trials or difficulties; manage to 
show sj'mpathy in some more helpful 
way. A gift of flowers is always accept- 
able. Listen with interest and sympathy 
to the patient's talk. Do not stay long. 
The best time for visiting persons se- 
riously ill is the earlier part of the day. 
Late in the afternoon or evening the 
vital power of the patient is lower. 

'When the Patient is Convalescent, tact 
and care are required to keep recupera- 
tion progressing and prevent a relapse. 
See that the patient has abundance of 
sleep; the right kind of visitors to bring 
good cheer; and the right kind of amuse- 
ment, such as checkers or being enter- 
tained with reading. Be especially care- 
ful not to allow too much excitement or 
overexertion. 

BATHING AND CLEANSING THE 
SICK 

Sick persons should be bathed every 
day, unless for some special reason the 
doctor forbids it. The skin cannot prop- 
erly perform its function of carrying off 
tlie waste matter from the bod)' unless 
its pores are kept open. In fever spong- 
ing with cool or cold water is one of the 
recognized means of lowering the tem- 
perature. In cases of nervous disorders, 
as spasmodic cronp, convulsions, tetanus 
(lock-jaw), rheumatism, and neuralgia, 
warm or hot baths only are beneficial. 
it is, therefore, important to know how 
' to give a bath to a person in bed as 
easily, speedily, and effectually as pos- 
sible. Remove the night dress, squeeze 
the cloth so that it will not drip, and 
bathe the face, neck, and ears, wiping 
tliem carefull}' afterwards. Pass the 
kand holding the cloth under the blanket, 
and wash the arms, drj'ing each as soon 
as done; then bathe the body and wipe 
it dry; turn the patient on the side and 
bathe the back, then the legs to the 
knees, turn again on the back and finish 
tlie legs and feet. 

The Points to be Remembered are not 
to expose the patient to cold by letting the 
blanket slip aside, not to wet too large a 
surface at once and to wipe thoroughly dry. 
Replace the night dress and bed clothes. 
In sponging to reduce the heat of the 
body in fever more water should be used, 
and alcohol added to it, as its rapid 
evaporation assists in cooling the skin. 

To Give a Foot Bath in bed, turn back 
the clothes from the foot of the bed. lay 



a square of India rubber-cloth on the 
lower sheet, and on it place a small tub 
of hot water; let the invalid lie with the 
knees drawn up, and put the feet in the 
tub. Cover the knees with a folded 
blanket, and let it completely envelope 
the tub. Have near a large pitcher of 
hot water to replenish that in the tub 
as soon as it begins to cool. One to 
three tablespoonfuls of mustard or salt 
are usually added to the bath. 

The Average Standard Temperature 
for baths is as follows: 

Cold 33°- 65° Fahr. 

Cool 67°- 75° Fahr. 

Temperate 75°- 8s° Fahr. 

Tepid 8s°- 92° Fahr. 

Warm 92°- 98° Fahr 

Hot 98°-! 12° Fahr. 

Wash the Patient's Mouth Daily with 
soft cloth; clean the teeth. Some good 
mouth washes are : 

(i) Equal parts of listerine, boric acid, 
four per cent; lemon juice and water. 

(2) Listerine, one ounce, peroxide of 
hydrogen, three drams; albolene, one 
dram. 

(31 Tincture of myrrh, half a dram; 
soda bicarbonate, twenty grains; albo- 
lene, one dram. 

(4) Listerine and water, equal parts. 

SPECIAL SICK ROOM METHODS 

The Temperature is taken either in the 
mouth or armpit with a self-registering 
clinical thermometer. Before using the 
thermometer the mercury must be 
shaken down to 95°. Be careful not to 
shake it into the bulb, or the thermo- 
meter will be rendered useless. While 
in constant use it is best kept in a glass 
containing a little boric acid or listerine, 
with some soft cotton in the bottom of 
the glass. In taking the temperature in 
the mouth insert the bulb of the ther- 
mometer under the tongue and have 
patient keep fnouth closed until the ther- 
mometer has registered — usually three 
to five minutes. Never take the tempera- 
ture of a delirious patient nor a child 
by the mouth, as he may break the ther- 
mometer and swallow the mercury. The 
armpit temperature is two or three 
degrees lower than in the mouth. The 
normal temperature of the human body 
is from 98° F. to 99° F. The tempera- 
ture is apt to be highest between 4 p. m. 
and 8 p. m. and lowest about 3 a. m. 
Take special care of the sick in the early 
hours of the morning. 

Though a rise of temperature is al- 
ways to be regarded with suspicion it 
must be remembered that many causes 
(especially with children) maj' create a 
slight deviation from the normal, with- 
out anything serious being the matter. 
.A subnormal temperature is far more 
dangerous than the same number of 
degrees above normal. If a patient's 
temperature drops to 97.5° or 97° she 



HEALTH AND ITS REQUIREMENTS 



189 



should be rolled in blankets, a hot water 
bag put at the feet, another over the 
heart, and a cup of hot coffee or milk 
given. If the temperature does not soon 
respond to this treatment the doctor 
should be notified. 

The following table gives the different 
variations of temperature: 

Hyperpyrexia. . 105° and over, extremely 

dangerous. 

High fever 103° 105° 

Moderate fever 101° 103° 

Subfebrile 995^° 101° 

Normal 98° 99^° 

Subnormal 97° 98° 

Collapse 95° 97° 

Algid Collapse Below 95 °, extremely 

dangerous. 

The Pulse. Place the index and middle 
fingers on the wrist, on the thumb side, 
where the radical artery can easily be felt. 
Count it for a full minute, dividing the 
minute into quarters, as you can then tell if 
the frequency of the pulse is regular or ir- 
regular. For instance, if you count fif- 
teen beats in one quarter and twenty in 
another, you will know that the fre- 
quencj' of the pulse is irregular. If some 
beats are strong and others weak the 
quality of the pulse is irregular. By 
careful consideration of the pulse every 
time you take it, it soon becomes pos- 
sible to realize where there is a differ- 
ence in the quality of the pulse; that is, 
when it is stronger or weaker. 

The pulse can be taken at the tem- 
poral artery when for any reason it is 
impossible to take it at the wrist. It 
also can be felt in the groin. 

The average normal pulse is: 

In men from 60 to 70 beats per min. 

In women from ..65 to 80 beats per min. 
In children from.. .90 to 100 beats per min. 

(Pope.) 

In Taking the Respiration do not let 
the patient know when you do it. as 
the fact may affect the rate of respira- 
tion. Observe the rise and fall of the 
chest or hold the hand as in taking the 
pulse and press against the chest slight- 
ly, to note the breathing. Count one in- 
halation and one exhalation as one 
breath. 

In each breath, while at rest, an adult 
inhales one pint of air. A man respires 
thirteen to twenty times a minute, or 
twenty thousand times a day: a child 
twenty-five to thirty times a minute. 

The Nurse's Record. All special tests 
of temperature, pulse, and respiration, 
should be taken about the same time, at 
least twice a day, and accurately entered, 
with a record of passage of bodily wastes, 
of medicines given, and of all other changes 
in the patient's condition, in a chart or 
other record specially prepared for the use 
of the physician. Note intensity and loca- 
tion of every pain or other significant 
condition. 



Methods of Feeding the Sick. Patients 

on fluid diet should, as a rule, be given four 
to eight ounces, every two hours, or half 
the quantity every hour. Of course, 
there are times — as after operation, or 
when the patient is nauseated — when 
less must be given. When a patient is 
on liquid diet, it is especially imperative 
to give nourishment at stated times and 
regular intervals. In giving see that it 
is taken very slowly. When it is neces- 
sary for the patient to maintain the re- 
cumbent position, even while drinking, 
use the drinking tube or "ideal glass." 
When raising the head slip the arm 
under the pillow; take care not to throw 
the head forward, and bj' so doing make 
it difficult to swallow. Never bring a 
glass to the patient in your hand, but 
on a small tra}^ or plate, and with it a 
napkin to fold under the patient's chin 
and prevent drops soiling the sheet. 
When a patient is on milk diet the 
mouth should be washed out after every 
feeding, with listerine or boric acid, 
otherwise it will soon become coated and 
sore. A convalescent patient should be 
given solid food only by degrees, begin- 
ning with the so-called soft diet, which 
includes broth, strained vegetable soups, 
soft cooked eggs, milk toast, junkets, 
custard, jellies, and raw beef sandwiches. 
Then comes "light diet," which means 
the addition to the "soft diet" of under- 
done steak, chops, chicken, baked pota- 
toes, and farinaceous puddings. Pastry 
and all rich or highly seasoned food 
should be avoided until the patient has, 
in every respect, resumed the usual rou- 
tine of life. Remember, as stated above, 
to have everything thoroughly clean and 
dainty. 

RULES FOR CARE OF THE 
MOTHER 

"It is important that the expectant 
mother should early place herself under 
the doctor's care, as not only her own 
but the infant's after health depends 
largely on the care the mother takes of 
herself at this time. The principal rules 
of hygiene to be followed are: Daily ex- 
ercise in the open air. At least eight 
hours sleep out of twenty-four. A daily 
bath, a sponge bath, if the tub bath is 
too exhausting. A brisk rub after the 
bath will cause a good reaction. The 
bowels should be moved daily, with mild 
cathartics, if necessary. The urine must 
be carefully watched and any abnormal- 
ity reported to the doctor. Frequent 
specimens should also be sent him, as 
there may be danger of serious kidney 
troubles. Freedom from excitement 
worry, hurry, and too heavy manual 
labor. The clothing should be worn 
loose enough to allow of free circulation 
A nourishing, but not too stimulating 
diet, should be adhered to — fruit is good. 
The breasts require attention, especially 
during the last two months, and the 



HEALTH AND ITS REQUIREMENTS 



191 



nipples should be washed twice daily 
with boracic acid solution, and treated 
with fresh cocoa butter or albolene," 

POULTICES AND FOMENTATIONS 

Poultices and fomentations arc ap- 
plied for the relief of localized pain, 
when caused by inflammation. • The heat, 
by dilating the superficial blood vessels, 
draws the blood from the congested 
area. 

The Linseed Poultice is the one most 
generally used. To make it, stir the 
meal slowly and evenly into water while 
it is boiling. When it is thick enough 
not to run, boil it a minute more ; remove 
from the lire and beat it briskly. When 
properly made it is perfectly smooth, 
and just stiff enough to drop away 
from the spoon. .Spread it on a piece 
of muslin the required size and shape, 
leaving an inch margin all roimd to turn 
over. The side which is to go next to 
the patient is best covered with cheese- 
cloth or gauze. This is cut slightlx 
larger than the muslin, so as to turn 
back over it to keep the contents of tlie 
poultice in place. Few poultices should 
be more than half an inch tliick. They 
should always be applied as hot as the 
patient can possibly stand them. The 
poultice is kept in place by a bandage. A 
muslin binder is the best means for keep- 
ing a chest poultice in place. Poultices 
should alwaj'S be sliaped to fit the af- 
fected parts. They should be clianged 
at least every two hours. 

Starch Poultices are used to advantage 
in some skin diseases and made much as 
is the linseed poultice — b}' mixing with 
cold water and adding enough boiling 
water to make a thick paste. 



Mustard Plasters are usually made of 
mustard, flour and water. The usual rule 
for men, one part mustard to three of flour; 
for women, one of mustard to five of flour; 
:ind for children, one of mustard to eight 
of flour. Mix and apply warm. If 
molasses is used to mix the mustard 
with, the plaster will remain flexible, and 
will not drj' as when mixed with water. 
Leave on not longer than twenty minutes; 
watch carefully, and remove as soon as 
the surface of the skin is well reddened, 
as otherwise it will blister, .^fter the 
removal the skin must be washed, and 
if a little vaseline be rubbed on, this will 
allaj' the irritation. Vaseline rubbed on 
before applj'ing the plaster will help to 
prevent blister, and it is also well to 
place a piece of cheesecloth over the 
skin before placing the plaster. 

Fomentations. The usual method of 
applying fomentations is to have two 
pieces of flannel in use, applying them 
alternately and changing every three 
minutes for twenty minutes. The easiest 
way is to have the water boiling over 
an alcohol or gas lamp near the bedside. 
Put two laj'ers of coarse, soft flannel in 
the center of a towel; dip this into boil- 
ing water, ring it out by twisting the 
ends of the towel, give the flannel a 
quick shake, and apply the flannel; cover 
with oiled muslin or oiled paper. As hot 
applications promote suppuration there 
are conditions when their U3e is contra- 
indicated and cold applications are or- 
dered. 

Ice Applications. The most effectual 
way of applying continuous cold is b}' 
means of ice. The pieces of ice are 
placed in a small bag and should- be 
about the size of small walnuts- The bag 
sliould never be more than half tilled. 



CONTAGIOUS DISEASES AND HOW TO DEAL 

WITH THEM 



MODES OF CONTAGION 

Infectious or conta.gious diseases are 
spread by means of ininute particles of 
matter called germs, given off from the 
body of the diseased person and may be 
passed from infected persons to furni- 
ture and clothing, or find their way out 
into water, food, and air, and may be 
introduced into the system b)' breathing, 
e.ating, and drinking, or through the 
skin. 

In these diseases certain parts of the 
body are breeding places for disease- 
producing germs, thus discharges from 
these parts give them off in the greatest 
amount. The manner by which the more 
common conta.gious diseases are spread 
is shown in the following list: 



Smallpox. From the pustules: the 
contagion is very diffusive and continues 
for a long time in tlie scab. 

Scarlet Fever. From tlie mouth, 
ttiroat, nose and skin: from the breath 
and saliva. 

Diphtheria. From discharges of the 
mouth, throat and nose. The spittle, wet 
or dry. is very dangerous, as particles of 
the membrane maj' be carried and im- 
part the disease at great distances. 

Measles. From the mouth, throat and 
skin. \'ery communicable from the 
breath wlicn laden witli infectious par- 
ticles expelled in coughing. 

Whooping Cough. From the sputnni. 
Infectious particles are expelled by 
coughing and carried througli tlie ;iir. 



HEALTH AND ITS REQUIREMENTS 



i93 



Typhoid Fever. From discharges of 
bowels or urinarj- organs. Water, milk 
and food absorb and convey these dis- 
charges. 

Consumption. From the spittle. Dried 
spittle forms a very frequent source of 
infection in this disease. 

Typhus Fever. From tlic breath di- 
rectly and by eruption. 

Yellow Fever. From the clothing, 
utensils, etc., or by insects, mosquitos, 
especially. 

Cholera. From discharges from the 
bowels. 

Sore Throat. From the breath by in- 
halation or from contact. 

Mumps. From the spittle, conveyablc 
at short distances. 

Skin Diseases. From cloths, towels, 
combs, brushes, etc. 

Sore Eyes. From discharges, con- 
veyed through towels, etc. 

Pneumonia. This disease is said to be 
conveyable through the spittle. 

MANAGEMENT OF CONTAGION 

(Chicago Health Department.* 
Contagious and infectious diseases 
may be controlled, prevented, and ulti- 
mately eradicated by the use of system- 
atic means. Isolation and disinfection 
are the most important means for the 
prevention of the spread of contagious 
and infectious disease. Isolation means 
the separation of the sick from the well. 

Rules for Isolation 
In Case of Infectious Disease. The 

patient should be placed in a room apart 
from the rooms occupied by other 
members of the family. All doors open- 
ing into the patient's room should be 
covered with a sheet kept wet with a 
disinfecting solution. A bed sheet, or 
one made of cheap cotton cloth should 
be fastened to the top of the door frame 
and down the hinge side of the frame, 
leaving the edge on the lock side free to 
be turned back when passing through 
tbe door. The sheet must be long 
enough to allow two or three inches to 
lie on the floor. 

Articles of Furniture. Carpets, rugs, 
curtains, ornaments, books, etc. — except 
the things actually necessary for the care 
and comfort of the patient, should not 
be left in the sick-room. E.xclude cats, 
dogs and other pets, including birds, 
from the room, since these are liable to 
contract and carry some of the contag- 
ious diseases. 

Isolation to be Effective Must be Com- 
plete. No person except the strictly 
necessary attendants should be allowed 
to enter the sick-room. These should 
wear only such clothing as can be boiled 
in water. The hands should be rinsed 
in a disinfecting fluid immediateh- 
after every attention to the patient. The 
attendant should avoid inhaling the 
patient'^ breatli ; and in case of diphtheria 



or croup, if the patient coughs in the 
attendant's face she should at once wipe 
the face with a cloth wet with a disin- 
fecting solution. 

The Floor of the Sick-Room Must 
Not be dr}- swept. Instead of sweeping, 
go over the floor with a mop or cloth 
wrung out of the disinfectant. And in- 
stead of dusting, all accessible surfaces 
— as of doors, door-knobs, wainscots, 
window frames and ledges, tables, chairs, 
the exposed parts of the bed frame — 
should be wiped with a cloth dampened 
with the disinfectant. 

Rules for Disinfection 

Dissolve a corrosive-sublimate tablet 
in warm water. The tablets should be 
procured onlj- on the physician's pre- 
scription and used strictly as he directs. 
The fluid is poisonous if swallowed. A 
15-grain tablet, containing between 7 and 
8 grains of corrosive-sublimate, will 
make a pint of strong disinfecting fluid, 
useful for most purposes. Half this 
strength — one tablet to a quart of water 
— is sufticient. A five per cent solution 
of carbolic acid is a reliable disinfectant, 
and can be kept in any vessel, as it does 
not materially injure metals. One and 
one-half ounces of strong carbolic acid 
in a quart of water makes about the 
desired strength for disinfecting pur- 
poses. Carbolic acid is poisonous if 
swallowed, and should be procured and 
used with the same care exercised in 
using corrosive-sublimate. 

All Dishes and Utensils used in tlie 
sick-room must be placed in boiling 
water, or rinsed in a disinfecting fluid 
before being taken from the room. 

Flowers brought to the sick should 
not be thrown out, but placed in tlic 
disinfecting fluid and then burned. 

Disinfectant should be kept in the 
sick-room in a wooden pail, slop jar, or 
other vessel — not metal if the corrosive- 
sublimate solution is used — and into 
this all towels, napkins, handkerchiefs, 
pillow-slips, sheets, etc., and all articles 
of clothing used in the room must be 
dipped and wrung out before removal. 
They should be taken to the laundry 
while still wet and there be rinsed in 
clean water, and then before drying have 
them thoroughly boiled. If the carbolic- 
acid solurion is used the rinsing is un- 
necessary, as this disinfectant does not 
injure the boiler. 

All Discharges from the Mouth and 
Nose in diphtheria, scarlet fever, mem- 
branous croup, measles, or whooping 
cough, should be received upon pieces 
of old soft cotton or linen, worn hand- 
kerchiefs, etc.. and burned at once. Do 
not allow cuspidor or other spit vessel 
to be used in the sick-room, and espec- 
ially do not allow the patient to spit on 
the floor. If this should accidentally 
happen, wasb the place immediately with 
tlic strong disinfectant. 



HEALTH AND ITS REQUIREMENTS 



195 



The Night Vessel should be kept one- 
third full of the strong fluid, to be 
emptied soon after each use, and then 
immediately re-supplied with fresh fluid. 
All discharges should be disinfected in 
this way before being emptied into 
water-closets or otherwise disposed of. 
This is especially important in typhoid 
fever. Precautionary measures should 
be continued after the recovery or death 
of the patient until the house is disin- 
fected. 

After Termination of the Disease. — 
"When the doctor allows the patient to 
be moved, a warm cleansing bath (in- 
cluding the washing of the hair) must 
be given. This is followed by a bi- 
chloride bath, i-iooo, and an alcohol rub. 
The patient is then wrapped in a clean 
sheet and taken to a different room, 
where fresh clothes which have not been 
in the sick-room are put on. Those who 
have done the nursing must go through 
the same procedure. 

"The use of sulphur fumes as a dis- 
infectant has been proved to be prac- 
tically useless. Use formaldehyde gas. 
It can be procured at most druggists. In 
appearance it looks like a stone, cone 
shaped. There are two sizes; the 
smaller, 2 inches square, will disinfect a 
room 500 cubic feet, and the larger one, 
1,000 to 1,500 cubic feet. Close the win- 
dows, pasting paper over all the cracks; 
pull down the blinds; open cupboards, 
drawers, bundles, etc., that everything 
may be exposed to the fumes of the gas; 
place the fumigator on the top of an 
inverted pail — it must not be too near 
the floor, or it may scorch it — set fire to 
the top of it, and leave the room; lock 
the door and paste up the cracks and key- 
hole. Leave the room thus for five or 
six hours, then open all the windows, if 
possible allowing them to remain open 
for twelve hours. Books and toys used 
in the sick-room should be burned, as 
they are hard to disinfect. Unless the 
mattress can be baked it should be opened." 

Disinfection of Clothing is best accom- 
plished by baking in a heat exceeding 
that of boiling water. An effectual heat 
is 230 degrees, which will not scorch or 
change the color of the fabrics. This 
plan is strongly recommended for in- 
fected bedding. 

Nursing in Infectious and Contagious 
Diseases 

The methods are the same as in all 
other cases of fever. "While the temper- 
ature is high the patient should be kept 
in the recumbent position to avoid strain 
upon the heart. 

"In typhoid this position is particularly 
necessary, as hemorrhage from the in- 
testines is liable to occur if it is not 
strictly adhered to. Nourishment and 
medication must be given exactly as 
ordered. When the doctor orders fluids 
give nothing solid; many a life, espe- 



cially aftei; typhoid, has been lost by so 
doing. Except when the patient is 
nauseated, unless contrary to orders, 
give plenty of water, every two hours at 
least. See that tlie patient drinks it 
slowly. Remember the rules already 
given about the care of the mouth. 
Vaseline applied to parched lips gives 
relief. In measles and scarlet fever the 
eyes are apt to be affected, so the room 
should be kept darker than in other 
cases, and the eyes should be washed 
with boric acid, always bathing from the 
inner angle outward. In all diseases 
where the skin is not working properly, 
as in measles, scarlet and other eruptive 
fevers, be especially observant of the 
urine as various kidney complications 
are liable to ensue. There i s little 
danger of the patient catching cold while 
the temperature is high, but when it be- 
gins to lower be doubly careful by keep- 
ing the patient in an even temperature." 

DISINFECTANTS, DEODORANTS 
AND ANTISEPTICS 

The intelligent use of true disinfectants 
is an important part of the necessary de- 
fence against infection and contagion. 
Every sick room, every cuspidor, every 
sink, every closet, needs a disinfectant. 
Everybody now recognizes the value of 
disinfectants, deodorants and antisep- 
tics; but few are acquainted with the 
nature of the various substances used 
for such purposes, the particular condi- 
tions to which they are adapted, and the 
proper modes of preparing and using 
them. The mere disguising of bad smells 
with other smells is self-deception. This 
remark applies to the burning of paper, 
pastiles, sugar, junipers, benzoin, casca- 
rilla, and the like. As disinfectants they 
are useless. Hydrochloric acid and vine- 
gar, often used in sickrooms are proved 
to be devoid of beneficial effect, as also 
the smoke of gunpowder. For the sick 
room (as indicated above in Treatment 
of Contagious Diseases") the disinfect- 
ants most commonly used are bichloride 
of mercury (corrosive sublimate), one 
part bi-chloride to one thousand of 
water— for the hands and utensils; and 
carbolic acid, one part carbolic to twenty 
of water — for the clothes, instruments, 
etc. Bichloride is the stronger disinfect- 
ant, but as it discolors clothes and in- 
struments it should not be used for them. 

For general purposes the following are 
effective and reliable in uses as indicated: 

To Purify the Sick Room. Take ordi- 
nary wheat bread and cleanse the walls 
of sick rooms by rubbing over the sur- 
face, after disinfection, by poisonous 
substances, has been used in the rooms. 
The procedure makes possible an imme- 
diate occupation of the room, which can 
scarcely be considered justifiable after 
disinfection with corrosive sublimate; 
and, finally, it is easy and inexpensive to 
carry out. 



HEALTH AND ITS REQUIREMENTS 



197 



Calx Powder. This compound, which 
is sold at drug stores, is composed of 
equal parts of charcoal and lime, finely 
powdered. Very useful for privies, foul 
stables, cesspools, back-door areas, etc. 

Carbolic Acid. Useful for disinfecting 
sinks, heaps of garbage, foul grounds, 
drains, stables, privies, etc. In solution, 
mix three ounces each of crude carbolic 
acid and strong vinegar in one gallon of 
water. Apply freelj'. It may be very 
conveniently applied in many places with 
a garden sprinkler. A disinfecting suds 
may be made by adding soap to the 
solution, which is very excellent for 
washing infected clothing. 

To quickly disinfect a room use car- 
bolic acid in boiling water. The fumes 
will be carried to all parts of the room 
in a few moments. It is best to use hot 
water with carbolic acid for flushing sink 
pipes, always covering the opening in the 
sink, leaving it so for several hours, then 
flush with cold water. 

For dry disinfection, nothing is better 
than a mi.xture of carbolic acid and lime. 
With three pounds of dry, pulverized 
quicklime, mix very thoroughly one pint 
of crude carbolic acid. Apply to foul 
grounds, back-door areas, stable floors, 
about hitching posts, and similar places. 
Carbolic acid may be used with sawdust 
in a similar manner. 

Turpentine mixed with carbolic acid 
and kept in open vessels about the room 
will greatly lessen risk of contagion in 
scarlet fever, diphtheria and kindred 
diseases. 

Pulverized Charcoal. Excellent to 
absorb foul gases. It must be applied 
freely and often renewed. Should be 
powdered fine. It is so cheap that it 
ought to be used very extensively. 
When cistern or well water acquires a 
foul, sour, or sulphurous smell it is verj' 
impure, and should not be used without 
filtering through charcoal. Very fre- 
quently the evil can be corrected by 
putting down into the well or cistern a 
large sack containing a bushel or two 
of powdered charcoal. The sack should 
be moved about in the water several 
times a day for a few days. 

Chloralum and Bromo-Chloralum. 
These compounds, sold in drug stores for 
disinfecting purposes, owe their virtue 
to chloride of aluminum. Excellent for 
use in the sick-room, being very effective 
for removing bad odors, fetid effluvia, 
etc. They have the additional advantage 
of being odorless. For use, dilute with 
eight parts of water and place in shallow 
vessels in the sick-room. Also saturate 
large towels or other cloths, and hang 
up in various parts of the room. Thcj- 
are much preferable to chloride of lime 
or carbolic acid on account of their free- 
dom from odor. 

Chlorate of Lime. Moistened with 
vinegar and water in equal parts, may be 
kept in the cellar all the time, and in 



case of sickness a few drops scattered 
about will purify the air in the room. 

Chloride of Lime. Excellent to de- 
stroy putrid substances, foul gases, and 
disease germs. Its efficiency is due to 
the chlorine gas which escapes from it 
when moistened. Into a gallon of water, 
put a pound of fresh chloride of lime. 
(Be sure it is fresh. It is about worth- 
less when old.) Stir well. Filter or turn 
off after settling. Use freely. This is 
an excellent preparation for cleansing 
clothing that has been soiled by the dis- 
charges of patients. For this purpose, 
use one quart of the solution described 
to half a pailful of water. 

Chloride Salts. Chloride of magnes- 
ium, iH oz.; chloride of potassium, lyi 
oz.; chloride of sodium, l]^ oz.; chloride 
of zinc, 754 oz.; chloride of aluminum, 
71/2 oz.; chloride of lead, 3 oz.; water, 
100 oz. This combination of chloride 
salts is a radical disinfectant where 
there is gangrene, consumption, ty- 
phoid fever, or any infectious disease. 
The solution is without odor or color, 
leaves no stain or trace, and is at once 
clean, reliable and safe. It is cheap, 
within the reach of everybody's means, 
and can be prepared b}' any druggist. 

Chloride of Zinc, which can be ob- 
tained of any druggist, used in propor- 
tion of one pint to four gallons of water, 
forms a most efficient deodorizer and 
disinfectant, promptly neutralizing nox- 
ious eflluvia and arresting animal and 
vegetable decomposition. As a cleansing 
and purifying agent for sink spouts, 
urinals, water-closets, privies and like 
places, it is invaluable. 

Dry Earth. One of the best of all 
disinfectants for solid and semi-solid 
matters. It is a most excellent agent for 
deodorizing privy vaults, especially when 
they are not ver}' deep. It operates by 
absorbing the water and foul gages. It 
must be very dry, and the finer the 
better. Sand is not good. Powdered 
clay is best: if wet, is worthless. Wood 
or coal ashes act mainly on the same 
principle; are equall}' good. Dry earth 
must be used very freely to be effective. 
Dust from the road is a very good ma- 
terial. It should be gathered and pre- 
served in boxes under cover, -in readiness 
for use in wet weather. 

Copperas. An excellent disinfectant 
may be made by dissolving 2 lbs. of sul- 
phate of iron (copperas) in a pailful of 
water. 

Lime. Freshly burned lime is another 
very efficient disinfectant for some pur- 
poses. It is useful chiefly as an absorb- 
ent. In damp rooms having a musty 
odor and moldy walls, place several 
large, shallow vessels with a liberal 
supply of fresh lime broken into pieces 
the size of a walnut. 

Nitrate of Lead is now recommended 
as scarcely second to any other sub- 
stance, in point of efficiency, as a 



HEALTH AND ITS REQUIREMENTS 



199 



deodorizer. To prepare it for use, take 
half a dram of nitrate, dissolve ft in a 
pint or more of boiling water, dissolve 
about two drams of common salt in a 
pail of water, pour the two solutions to- 
gether, and allow the sediments to 
settle. To purify and sweeten a fetid 
atmosphere immediately, dip a cloth in 
the liquid and hang it up in the apart- 
ment. 

Permanganate of Potash, i part pot- 
ash to 16 parts water, is good to use where 
the smell of carbolic acid is specially 
disagreeable. Pour this carefully down 
pipes. This solution, if allowed to stand 
in bowls or basins, will stain them 
purple. The stains may be removed with 
a weak solution of oxalic acid. The acid 
must be rinsed off immediately after it 
has been used. 

Oils of Rosemary, Lavender and 
Thyme, in the proportion of 10, 2!/2 and 
2Y2 parts, respectively, are mixed with 
nitric acid in the proportion of 30 to l}/2 
for use in purifj'ing the atmosphere of 
the sick room. Tlie bottle should be 
shaken before using, and a sponge satu- 
rated with the compound and left to 
diffuse by evaporation. The free use of 
lavender water by those who must nurse 
contagious diseases will greatly lessen 
the danger of infection. It is certainlj' 
a more agreeable disinfectant than most 
of those in common use and gives a 
fresh, clean odor to a sick-room that is 
very agreeable. 



Orange Peel. It is said that dried 
orange peel, allowed to smoulder on red 
hot iron, or on an old shovel will kill 
any bad smell in existence and leave a 
fragrant one in its place. 

Peroxide of Hydrogen is a valuable 
antiseptic to have in the house. It makes 
a pleasant mouth wash and throat gargle 
when diluted, and will remove blood 
stains very satisfactorily if used before 
the stain is dry. 

Salicilic Acid. A very excellent anti- 
septic. It does not act very vigorously 
in destroying foul smells, but will pre- 
vent decomposition. It is much more 
efficient for this purpose than carbolic 
acid, and has the additional advantage 
of being odorless. 

Simple Disinfectants. There are many 
simple and mild disinfectants, among 
which are: coffee pounded and burned 
on an iron plate, or vinegar boiled with 
myrrh and sprinkled on the floor and 
furniture of a sick-room. A good way 
to use coffee as a disinfectant is as fol- 
lows: Put some fresh ground coffee in 
a saucer and in the center place a small 
piece of gum camphor, which light with 
a match. As the gum burns allow suffi- 
cient coffee to consume with it. The 
perfume is pleasant and healthful. 

(For other disinfectants see Home 
Care of the Sick, and also What the 
Housewife Should Know, etc.) 



SYMPTOMS OF COMMON DISEASES 

(Pope.) 



SYMPTOMS OF CONTAGIOUS 
DISEASES 

Mumps. Period of Incubation: Days 
14-21, average 18. Symptoms: Swelling 
of the glands between ear and jaw, on 
either side or both. Isolate: From the 
day when swelling first appears till 10 
days after, usually 3 weeks. 

Scarlet Fever. Period of Incubation: 
Days 1-7, average 7. Symptoms : Sudden 
vomiting, sometimes chill or convulsions, 
high temperature, sore throat, tongue coated 
on edges, bright red in center, general 
malaise, typical rash appearing on chest and 
shoulders. Isolate: From appearance of 
rash till desquamation has entirely ceased, 
usually 6 weeks. 

Diphtheria. Period of Incubation: 
Days 1-6, average 6. Symptoms: espec- 
ially in the beginning of the disease the 
temperature is not as high as in ton- 
silitis; headache, nausea, sore throat, 
with white patches on the tonsils. Iso- 
late: From onset till germs have entirely 
disappeared. 



Smallpox. Period of Incubation: Days 
9-16, average 16. Symptoms : Chills, 
rapidly rising temperature, intense head- 
ache, pain in back and legs, rash, small, 
red, hard pimples, appearing first on face 
and wrists. Isolate: From onset until 
last crust has fallen, usually 6 weeks. 

Chickenpox. Period of Incubation: 
Days 12-16, average 14. Symptoms: 
Slight fever, after 24 hours small pimples 
appear on back and face. Isolate: From 
onset until last crust has fallen, usually 
14 days. 

German Measles. Period of Incuba- 
tion: Days 6-t8, average 14. Symptoms: 
Very slight fever, rash (if any) appears 
first on face, may last only a few hours. 
There may be headache and nausea. 
Isolate: From 2 days before rash until 
symptoms are gone. Sometimes 2 
weeks. 

Measles. Period of Incubation: Days 
9-16, average 12. Symptoms: Sneezing, 
running from eyes and nose, face swol- 
len, sore throat, cough, fever gradually 



HEALTH AND ITS REQUIREMENTS 



20I 



rising, rash appears first on face and 
neck. Isolate: From first catarrhal 
symptoms until desquamation ceases, 
usually 24 days. 

As it is sometimes difficult even for 
the physician to distinguish between 
diptheria and tonsilitis without taking a 
culture for examination, when white 
patches appear on a child's throat it 
should be isolated and a doctor called in 
at once. 

Note : The period of incubation is the 
time between exposure, and appearance of 
symptoms. 

SYMPTOMS OF DISEASES NOT 
CONTAGIOUS 

Colic. Give castor oil, then a few 
drops of peppermint in hot water (never 
soothing syrup); keep the baby warm 
and lying on his abdomen. Gentle rub- 
bing in a circular direction, and the ap- 
plication of hot flannels will greatly 
relieve it. If not, a physician should be 
notified as continued abdominal pain is 
a symptom of many serious disorders. 

Cholera Infantum. Caused by over or 
improper feeding, heat and impure air. 
Symptoms; Diarrhea and intestinal 
pain, excessive thirst, but no appetite. 
Try no home remedies, seek medical aid 
at once. 

Intestinal Obstruction. Symptoms: 
Obstinate constipation, followed by 
vomiting and abdominal distention; 
usually not much temperature. Get 
medical advice promptly, as immediate 
operation may be imperative. 

Convulsions. Caused by indigestion, 
worms, difficult dentition, or fright. 
Muscular twitchings coming on sud- 
denly, sometimes even during sleep. 
Send for the doctor immediately, but do 
not await his arrival to put the baby in 



a hot bath. Give castor oil and an 
enema of warm soapy water using, if 
the child is small, a rubber catheter for 
a rectal tube. 

Pneumonia. Symptoms: Chill fol- 
lowed by high temperature, cough, pain 
in chest, expectoration which gradually 
becomes rust colored and bloody. Put 
patient to bed and send for the doctor 
immediately. 

Typhoid Fever. Symptoms; Temper- 
ature rising a little higher each day, 
nausea, headache, pain in back and limbs, 
nose bleed, sometimes constipation, 
sometimes diarrhea, watery yellow 
stools, abdominal pain. Put patient to 
bed and only allow liquid diet until the 
doctor comes. 

Meningitis. May develop suddenly 
with continuous convulsions, or come on 
gradually with symptoms of fretfulness, 
headache, vomiting, and intolerance of 
light and noise. It may be caused by 
accidents, especially from injury on the 
head. Put patient to bed in a quiet, 
dark, well aired room, and onb' allow 
liquid diet till the doctor comes. 

Croup. There are two forms of croup 
— the true, or membranous, and the false, 
or spasmodic. The former is always 
associated with ^diphtheria, but the com- 
plication rarely occurs when antito.xine 
is used. Comes on gradually. False 
croup comes on suddenly, generally in 
the middle of the night as result of ex- 
posure, excitement, or indigestion, caus- 
ing spasmodic closing of glottis. Apply 
liot fomentations to throat, induce vom- 
iting by giving tepid water and salt, — a 
teaspoonful to the glass, — and give 
steam inhalations from boiling kettle 
conducted through pasteboard tube into 
canopy made of umbrella and sheets 
over child's crib. 



MEDICAL TREATMENTS FOR COMMON 

DISEASES 



RULES FOR GIVING MEDICINES 

Remember that medicines never cured 
any disease. The recuperative powers 
of mind and body — sometimes aided by 
properly given medicines, and some- 
times hindered by improperly given 
medicines, — cure diseases. Remember 
the following rules about the giving of 
medicines — and be cautious. Never give 
a strong medicine without an order from 
a physician, unless it is impossible to 
secure one. 

.\lways give exactly what the doctor 
orders, neither more nor less. 

Always give medicine on time — if a 
dose is due at twelve, give it at twelve 
and not at half past. 



Medicines intended to be taken before 
meals should be given twenty minutes be- 
fore meal-time, those to be taken after eat- 
ing, twenty minutes after the meal is fin- 
i.shed. 

Never give medicine without reading 
the label on the bottle twice: before and 
again after pouring it out. 

When pouring medicine always iiold 
the label on the upper side, to avoid de- 
facing it. 

Do not use spoons for measuring, for 
they are never accurate: small graduated 
glasses, which are infinitely better, can 
be bought at any drug store for about 
ten cents. 

When pouring hold the mark of the 



HEALTH AND ITS REQUIREMENTS 



203 



quantity you require on a level witli your 
eye. 

Always shake the bottle before pour- 
ing out the medicine. 

The bottle should always be recorked 
immediately after use, for many medi- 
cines contain volatile substances and 
are apt to become either stronger or 
weaker than intended, if they are left 
tnicorked. 

Medicines containing iron should be 
taken through a glass tube or straw, as 
they discolor the teeth. 

Some medicines, notably several that 
are given for coughs, should be given 
undiluted, while others on account of 
their irritating properties should be very 
well diluted. Never dilute more than 
necessary, for the addition of a large 
quantity of water often renders a dis- 
agreeable dose still more unpleasant to 
take. 

In distasteful doses, modify the taste, 
if desirable, by having the patient hold a 
small piece of ice in the mouth before- 
hand, take a drink of seltzer, or dilute 
lemon juice before and after, hold the 
nose while drinking, or take in jam, 
bread, or capsules. 

Insoluble powders, such as calomel, 
bismuth, and acetanilid, should be placed 
far back on the tongue and washed down 
with a swallow of water. 

Keep fresh medicine; old pills should be 
pulverized to dissolve in the stomach 
more readily, 

Because a medicine has proved beneficial 
in one case, do not imagine you maj' 
give it to everyone whom you think has 
the same malady. 

Keep medicines in a cool, dry place, and 
properly labeled. All poisons should be 
marked as such, and kept under lock and 
key. 

If you have not a glass for measuring 
medicine, get one. Spoons of all kinds 
vary so much in size that it is never safe 
to trust to them, and glasses with the 
various doses marked can be bought 
cheaply. 

Beware of giving medicine indiscrim- 
inately or carelessly. Much harm is done 
by the use of drugs given merely for 
temporary relief. The result often is 
incurable disease and death. Few need 
but little medicine of any kind if they 
are properly cared for. 

The inexperienced nurse should make a 
round dial on a piece of paper and mark off 
the hours with lines running from the 
center to each hour and each half-hour. 
As she gives medicine to the patient 
she should write the name of the med- 
icine on the line indicating the exact 
time. Often it is necessary to give two 
or three different kinds of medicine and 
this simple method will simplify the 
work. If a lapse of time must take place 
before medicine is given, mark oflf the 
time with ink. It is no trouble to do this 
and it is very convenient. 



THE MEDICINE CHEST 

Have as a medicine chest a strong box. 
kept locked and out of reach of the 
children. It should contain some staple 
drugs, such as quinine in one grain 
capsules, castor oil, Epsom salts, Ro- 
chelle salts, carron oil, and Mecca com- 
pound for burns; alcohol, for external 
use; turpentine for external use, espe- 
cially for colds in the chest and bronchial 
colds, also salt, alum, lime, camphor 
carbolic acid, flower of sulphur and 
charcoal. Especially it should contain 
vaseline, mustard plaster, witch hazel, 
boracic acid, bicarbonate of soda, talcum 
powder, glycerin, ipecac, ginger, mustard, a 
clinical thermometer, and a silver spoon, a 
hot-water bag, soap, absorbent cotton, rolls 
of bandages, plaster, and an alcohol lamp- 
These are among the necessities. 

MEDICAL RECIPES. 

The suggestions given in the following 
treatments are from the Medical Dis- 
pensary, and from leading physicians of 
dififerent parts of the country, from ex- 
perienced pharmacists and other medical 
experts who have assured us of the com- 
plete reliability and excellence of the 
remedies given. When using them, con- 
sult your physician as to the exact symp- 
toms of the case, if at all. serious. Never 
give strong medicine without the physi- 
cian's order. If a physician cannot be 
reached, consult a reliable pharmacist, 
explaining to him the conditions of the 
case, who will advise you as to any 
modifications of the formula. 

Observe, first of all. the rules above, 
given for maintaining good health. 
This will prevent nine-tenths of the 
serious disorders. 

Abscesses. See Boils and Abscesses 205. 

Alcoholism. See Liquor Habit; also 
Sanitariums, for the care of the patients, 
and the treatment of the disease. 

Appendicitis. Eat plenty of fruit. 
Only serious inflammation will relax the 
appendix dangerouslj'. In case of severe 
pain on lower right abdomen apply hot 
fomentations, give laxative, and flush out 
colon. Take internally plenty of sweet 
oil and lie on right side with left knee 
flexed across the right and resting on the 
right side of bed so that the appendix 
will fall forward and rest on the abdom- 
inal wall — so that if there is suppuration 
there will be a superficial abscess rather 
than a deep one. 

Place over the appendix not less than 
one pound of Mecca Compound, and 
cover all with flannel. Relief is usually 
quite prompt, and unless suppuration has 
taken place, thus requiring a surgical 
operation, the inflammation will grad- 
ually subside at the mouth of the 
appendix and nature will return the feces 
to the colon. Poulticing should be con- 
tinued for some time, according to the 
judgment of your physician. 



HEALTH AND ITS REQUIREMENTS 



205 



Anaemia. An impoverished condition 
of the blood may be due to lack of 
sufficient nutriment in the food, or it 
may be due to malassimilation. Good, 
nutritious food ma}- be eaten and 
thoroughl}' digested, but if not properly 
assimilated the blood will not receive the 
needed supply. Proper exercise, partic- 
ularly that which is taken in the fresh 
air, will bring the desired results. 

For children — place four ounces of 
sugar in a jar, add half a gallon of boil- 
ing water. Stir. Now add sixteen drops 
of strong solution of perchloride of iron. 
Fill up with water to make one gallon. 
If the proportions are kept, smaller 
quantity may be made. The liquid con- 
tains one drop of iron in each half pint. 
The dose may be one wineglassful three 
or four times daily. 

Asthma. Strengthen lungs and ner- 
vous system by strict hygiene, — diet, 
open air exercise, etc. Prescriptions: 
Decoction of Senega root, 4 ounces; 
tinct. lobelia, I ounce; paregoric, i 
ounce, iodide potash, 2^2 drams. Tea- 
spoonful three or four times a day. Or, 
iodide potash, J4 oz.: tinct, gentian 
comp., 3 ozs. Mix. Take one teaspoon- 
ful. gradually increase to two teaspoon- 
fuls, three times daily for several weeks. 
While this is verj' simple, it is effectual. 

Asthma and Spasmodic Coughs. — Stra- 
monium and sage in equal quantities 
enough for a small clay pipe, to be 
smoked without spitting. 

Billiousness. Restrict diet and take 
the juice of one or two lemons before 
retiring, and same in the morning be- 
fore rising. Use a laxative. 

Boils and Abscesses. Treat all boils 
and abscesses as infectious. Keep clean 
with disinfectants: hydrogen peroxide 
and carbolic, or boric acid solutions, l- 
20. Use e.xt. belladonna, 2 drams; car- 
bolic acid, 20 drops: beeswax, Yz oz.; 
simple cerate, ;/. oz. ; lard, i oz. Mix 
well and rub together. Spread on a 
soft cloth and apply to boil or abscess. 
.\pply fresh night and morning. For an 
excellent salve for a lioil at any stage, 
.scrape castile soap into cream and steep 
them together, until nf the right con- 
sistency. 

Breast Hardening. Half a pint of 
linseed oil; add a half pint of brandy, a 
piece of castile soap the size of a walnut, 
piece of mutton tallow and beeswax. 
Stew all together; when cold, spread on 
brown paper, and apply to the breast. 
Continue to apply until the breast 
softens. 

Bright's Disease. Diet carefully. 
.-\void alcoholic stimulants, and tea and 
coffee. Use milk, soups, rice, white 
meats, fish, chicken, wild game, eggs, 
fresh vegetables, raw fruits, and plenty 
of pure water. Give pure milk, gradually 
increase to five pints daily, or give 
following: Double handful of corn 
bean or snap bean pods to three quarts 



of water; boil slowly for three hours 
until it is reduced to three pints. Use 
no drink of any kind but this, the patient 
drinking as much as he conveniently 
can; it may be taken either hot or cold. 

Bronchitis. Inflammation of the brou- 
chal tubes is most frequently caused b}' 
exposure to cold, wet or fog. The usual 
signs are feverishness, dry cough, furred 
tongue, constipation, difficult and rapid 
breathing (the nostrils working with each 
breath), and later a rattling sensation 
may be felt by placing the hand flat upon 
the child's chest. Treatment: Put the 
child to bed, with very light warm cov- 
ering, well ventilate the room, and 
warm the air by means of boiling water 
over fire; a spirit lamp or stove will do; 
give a teaspoonful of fluid magnesia 
three times a day until the bowels are 
well relieved, and 5 to 10 drops of 
ipecacuanha wine every three hours. If 
the chest appears to be "stuffed up" a 
teaspoonful of the wine in a little warm 
water may be given to malce the child 
sick, for by this means phlegm is also 
brought up from the lungs. Unless the 
chest is very tight, poultices and other 
outward applications are of little use; no 
liarm. however, is done by applying an 
occasional hot linseed meal poultice, 
with which is incorporated a little good 
mustard. A cotton wool jacket to be 
worn after the poultices are removed is 
important. Remember that young chil- 
dren do not "spit up," the phlegm is 
invariably swallowed. Give plenty of 
barley water during the feverish stage 
and keep it to a strictly liquid diet. 
Avoid all cough syrups and soothing 
medicines, and stimulants except under 
medical advice. 

For Bronchitis, the following is very 
beneficial; put a half pint of boiling water 
into the cup of an inhaler; add twenty 
drops of Compound Tincture of Benzoin. 
Inhale with long deep breaths, through 
the mouth, filling the lungs completely 
with vapor. Exhale slowly through the 
nostrils, and continue this for ten min- 
utes, three or four times a day. 

Cut up two or three large raw onions. 
I\Iince them very finel}'. Place in mus- 
lin, and lay this cold onion poultice on 
the chest and throat. Cover with a 
folded towel and bandage lightly. This 
reads verj' simply, but it is only an easy 
way of appl}'ing a thoroughly scientific 
remedy, for the active agent in the onion 
is a volatile oil, which has a powerful 
effect on the bronchial tubes, the nerve 
centers and the skin. 

Take one-quarter of an ounce of olive 
oil, half an ounce of eucalj'ptus oil, one- 
quarter of an ounce of oil of cloves, and 
one-quarter of an ounce of oil of amber. 
Mix and keep in a glass stoppered bottle, 
and on the first appearance of bronchial 
trouble massage the neck, chest, and 
back with it. It acts like a charm, re- 
lieving and soothing immediately. 



HEALTH AND ITS REOLTREMEXTS 



207 



Cancer (External). Chloride of zinc, 
pulverized blood-root and flour, equal 
parts; work into a paste and spread on a 
piece of cloth for a plaster. To protect 
healthy flesh from this plaster, first take 
a common sticking plaster, much larger 
than the cancer, and cut a circular hole 
in the center of it a little larger than the 
cancer. Put this on so as to leave the 
cancer and a narrow line of healthy flesh 
exposed. Over this spread the cancer 
plaster, and leave it for 24 hours. Dress 
with slippery elm poultice until suppura- 
tion takes place, and heal with any 
good salve. 

Catarrh. Observe great care in use of 
towels, sleep alone. Avoid habits of 
kissing others on mouth. Catarrh, colds, 
and similar affections are infectious. 
Snuffing salt water or peroxide of hydro- 
gen solution (i-io) up the nose is good. 
Make ointment as follows: vaseline, i 
oz. ; menthol, 14 grs. ; camphor. 18 grs. 
Mix and apply in the nose night and 
morning. Also use: resublimed iodine. 
ID grains; dilute alcohol, 2 ounces; car- 
bolic acid, Yz dram. Inhale through the 
nostrils, one or two minutes at a time. 
Repeat two or three times daily. Also: 
oil pine needles, 10 drops; oil winter- 
green, 6 drops; liq. albolin q. s., I oz. 
Mix. Ten drops in each nostril three 
times dails' with nasal douche. If used 
persistently this formula never fails. 
Also: carbolic acid, ten to twenty drops: 
Alboline, one or two ozs. Mix and use 
with an atomizer 3 or 4 times per day. 

Chicken-Pox. The rash consists at 
first of pink, isolated spots, which 
usually appear first upon the chest, after- 
wards effecting the face, trunk, and 
limbs, often invading the scalp, and may 
sometimes appear in the mouth. Within 
twenty-four hours the spots are found 
to have raised watery heads, which in a 
few days become dry, forming brown 
scabs. Treatment: Keep the child in 
bed for a few days if feverish, and away 
from other children (the disease is infec- 
tious until all the scabs have fallen off) ; 
give a light nourishing diet; keep the 
bowels open and take every precaution 
to prevent the child from scratching and 
picking the spots. 

Chilblains. If they are unbroken 
cut an onion in two, take one-half of it, 
dip it in table salt, and rub the chilblain 
with it for two or three minutes, then 
let it be covered with a piece of lint, 
over which a piece of wash leather 
should be placed. 

Sulphurous acid, three parts, and gly- 
cerine one part diluted with the same 
quantity of water. This fluid is partic- 
ularly useful for allaying the intense itch- 
ing with which the chilblains are usually 
accompanied. The liquid is to be ap- 
plied to the affected parts by means of a 
soft camel-hair pencil. A good oint- 
ment: camphor gum, i oz.. olive oil. 4 
ozs.; heat gcntlv. 



Cholera. Symptoms; — Vomiting, purg- 
ing, sudden weakness, coldness, cramps 
or spasms. The following instructions 
must be followed without the slightest 
deviation. 

Treatment. — Put the patient to bed at 
once, covering warmly, but not over- 
loading with bed clothes. Do not, under 
any circumstances, give any brandy, 
whiskey or other kinds of spirits. 

Without any delay give two drops (n.5 
more) of the following camphor mixture 
on a little sugar in a spoonful of cold 
or iced water. 

Formula: Dissolve i oz. of camphor in 
6 ozs. of spirits of wine. If there is an 
epidemic of cholera keep this in the 
house ready for immediate use. Be sure ■ 
and use cold water and nothing else in 
taking the camphor. In five minutes 
repeat the dose exactly as at first, and in 
five minutes more give a third dose in 
the same way. Now wait ten or fifteen 
minutes to see whether there is a sense of 
returning warmth, any indication of per- 
spiration, decrease of sickness, cramps, 
etc. Then, if necessarj-, give two drops as 
before, and repeat every five minutes 
until 12 or 14 drops have been taken. 
The patient must positively not be 
allowed to take anything of any kind 
whatever while the medicine is operating 
excepting the cold or iced water in whicii 
he takes the camphor. When perspira- 
tion begins and there are signs of re- 
turning warmth, do not permit the pa- 
tient to arise and expose himself to any 
degree of cold. Do not torture him 
with baths, steaming or rubbing of any 
kind. 

At this point he should be permitted to 
lie perfectly still, and he will soon fall 
asleep- after the perspiration begins. Let 
him sleep until he wakes, when he will be 
found e.xtremely weak and languid and 
quite likely a little feverish. If there is 
fever give a little rhubarb and magnesia, 
say a teaspoonful. with a little peppermint 
water to wash it down. The patient 
now must be kept quiet, taking only :t 
little soup, broth or gruel, for a day or 
two. 

Another prescription is: Laudanum, 
one ounce; spirits of camphor, one 
ounce; essence of peppermint, one 
ounce; tincture of capsicum, one dram: 
tincture of ginger, one-half ounce. Mix 
well. Dose for cramps. — Half teaspoon- 
ful in hot catnip tea everj' half hour 
until relieved. For cholera morbus, one 
teaspoonful every half hour, but for 
cholera take one tablespoonful with 
strong catnip tea every half hour until 
relieved. 

The "Sun" Cholera Remedy is as fol- 
lows: Take equal parts tincture of 
opium, red pepper, rhubarb, peppermint, 
and camphor, and mix them for use. In 
case of diarrhea take a dose of ten to 
twenty drops in three or four teaspoon- 
fuls in water. 



HEALTH AND ITS REOLTREMENTS 



209 



Cholera Morbus. Carbolic acid, 5 
drops; subnit. bismuth, i dram; laud- 
anum, 3 drams; mucilage acacia, Yz 
ounce; camphor water to make 2 ounces. 
Mix. One teaspoonful every two or 
three hours until relieved. Children in 
proportion to age. Cholera morbus is a 
very distressing disease, and the patient 
often suffers greatly. If, however, this 
is given promptly there need be bul 
little suffering. Hot poultices or flannels 
wrung from hot water and applied over 
the bowels will give much relief. 

Coughs, Colds, Hoarseness, etc. — 
Colds are common. Few people take 
colds seriously enough. We so often 
violate the simplest laws of health, rely 
on dosing to set us right again without 
regard to the serious effects of the re- 
peated injuries to the system, "and then 
wonder why we are so susceptible and 
so incapable of our best efforts. Where 
colds do occur thej' should be treated 
promptly. Heat the back and feet. 
Take hot lemonade on retiring. Soak 
feet in hot water. Use also white of egg 
beaten in lemon juice and sweetened. 

Lemon syrup made b}' baking a lemon 
twenty minutes and then squeezing the 
juice upon half a cupful of sugar, is 
excellent for hoarseness, and will break 
up a cold. For a troublesome cold in 
the summer the best treatments are: 
vigorous out-door e.xercise, deep breath- 
ing, profuse perspiration and careful 
dressing. Other recipes: — A few drops 
of spirits of camphor taken on sugar 
every three or four hours, a little cam- 
phorated oil rubbed well into the chest, 
a cup of hot linseed tea taken before 
retiring for the night. Boil flaxseed 
until water becomes slimy, then strain, 
sweeten with powdered rock-candy and 
juice of fresh lemons (dose, wineglass- 
ful when cough is troublesome). Ca- 
yenne pepper tea: a quarter of a tea- 
spoonful of pepper to nearly a teacupful 
of water (drink it as hot as can be swal- 
lowed). For common sore throat, 
chloride of potash is the standard rem- 
edy, especially when the throat is raw. 
Dissolve in water and gargle. Druggists 
now have it in the form of buttons which 
dissolve in the mouth. Sneezing is 
averted by pressing the upper lip, because 
by doing so we deaden the impression 
made on a certain branch of the fifth 
nerve, sneezing being a refie.x action ex- 
cited by some slight impression on that 
nerve. Sneezing does not take place 
when the fifth nerve is paralyzed, even 
though the sense of smell is retained. 
For colds take Dover's powder, 20 
grains; capsicum, 20 grains; salol, 10 
grains: quinine sulphate, 20 grains. Mi.\ 
and divide into ten capsules. Take one 
every three hours. Take this in time 
and }'0U will not have pneumonia. Keep 
the bowels open with some mild laxative. 

For a foot bath for colds take l ounce 
cayenne, 2 ounces mustard, 3 ounces 



table salt. Mi.x in a pint of water. Shake 
well and use one to two tablespoonfuls to 
each pail of water hot as can be borne. 
Let the feet remain in the bath from ten 
to twenty minutes and dry well, just be- 
fore retiring. 

Colic. Bathe the stomach in water as 
hot as can be borne. Apply mustard 
plaster or use massage. Use hot drops 
internally, ginger tea, or extract of 
ginger. For sudden attacks of colic 
give equal parts of tincture of rhu- 
barb, essence of peppermint and cam- 
phor. Dose, ten to twenty drops in 
a wineglass of sweetened water at inter- 
vals of fifteen minutes. 

Or chloroform, i dram, tinct, belle- 
donna, I dram, spirits ammon., aromat., 
I dram, listerine 4 drams. One-half tea- 
spoonful, in water every twenty minutes 
until relieved. 

Constipation. Eat apples, prunes and 
figs without stint, if you wish to avoid 
taking salts and senna. Prunes properly 
cooked are very palatable, and figs may 
also be stewed if preferred, but usually 
one enjoys them most just as they come 
from the store, if they are fresh and 
clean. 

A good compound is: One pound of 
figs, two ounces of senna leaves (obtain- 
able at anj' drugstore), one cupful of 
good molasses. Chop figs and senna 
leaves quite fine, then add molasses, mix 
well and pack in small earthen jars or 
glasses. Keep well covered. Give to an 
adult one-half teaspoonful, to a child 
one-quarter teaspoonful at each dose, 
once a day. 

A spoonful of wheaten bran in a glass 
of water is a simple remedy, and quite 
effective, taken half an hour before 
breakfast; eat fruit raw; partake largely 
of laxative food; exercise in the open 
air; drink freely of cold water during the 
day. In severe cases enemas of warm 
water with the addition of a teaspoonful 
of glj'cerine, or melted castile soap, are 
very beneficial. 

Consumption. The common symp- 
toms of consumption are cough, gradual 
loss of flesh and strength, fever, night- 
sweats, and blood spitting. Any one of 
these signs is suspicious. The cough is 
often absent in the early stages of the 
disease, the symptoms often being such 
as to lead one to suspect that he has 
"stomach trouble," "general debility" or 
various other ailments. Only an exam- 
ination by a reliable physician should 
satisfy one. Don't drink whiskey, beer, 
or other into.xicating drinks; they will 
do you no good, but make it harder for 
you to get well. Protect your family 
and others from the disease by destroy- 
ing everything you cough up. You will 
at the same time protect yourself from 
breathing the same consumption germs 
again. Spit into pieces of paper or rags 
and burn them. Don't cough, sneeze, 
laugh, or talk loudly close to another's 



HEALTH AND ITS REOUIREAIENTS 



face, because small droplets of saliva 
carry gerins. Don't cough without hold- 
ing a handkerchief over your mouth. 
Don't sleep in the same bed with anj'one 
else, and, if possible not in the same 
room. Good food, fresh air, and rest are 
the best cures. Keep in the sunshine as 
much as possible, and keep your win- 
dows open, winter and summer, night 
and day. 

Go to a hospital after consulting your 
physician, while you can and before it 
is too late. There you can get the best 
treatment, all the rest, all the fresh air. 
and the food which you need. For a 
consumptive, the diet should be very 
nutritious and easily digested; for in- 
stance, clams, new milk, cream, eggs, 
butter, olive oil and the best of brown 
bread, corn bread, rye bread and rice 
and most of the vegetables that agree. 
For drinks, fresh milk and cocoa rather 
than tea or cofifee, as well as plenty of 
fresh water. 

Convulsions. The onset is usually 
very sudden; the eyes are noticed to be 
fixed and staring, and the body stiffened, 
soon to be followed by twitching of the 
lips and jerky movements of the whole 
bodj'. Treatment: — Until a doctor ar- 
rives, place the child up to its neck in a 
warm bath to which a tablespoonful of 
good mustard has been added. On no 
account attempt to give the child any- 
thing by mouth during the fit. Convul- 
sions are frequently caused by indigesti- 
ble food; they often usher in some infec- 
tious disease, and, unless they compli- 
cate some serious illness, are rarely fatal. 
It is well to give a mild cathartic after- 
wards, to prevent rep.etition if cause is 
probably indigestion. For older per- 
sons, first give the patient plenty of air, 
loosen clothing; if patient is pale due to 
anemia (impoverished blood) place the 
hands lower than the chest. If the 
patient is plethoric (dark red comple.x- 
ion) raise the head, sprinkle chest and 
back and rub with cold water. Do not 
give water. Do not restrain the patient. 
Put rolls of cloth or something between 
the teeth to prevent biting the tongue. 

Nervous spasms are usually relieved 
by dissolving a little salt in the mouth. 

Corns, Bunions and Tender Feet. 
Extract of cannabis indicus, ten grs., 
salicylic acid 6 grs.. collodion, one ounce. 
Mix, and apply with a camel's hair pen- 
cil so as to form a thick covering over 
the corn for 3 or 4 nights. Take a hot 
foot bath and the corn can easily be re- 
moved by the aid of a knife. Wear 
bunion plaster during day. 

A hot poultice of slippery elm is also 
recommended. For soft corns: After 
loathing the feet in warm water rub the 
corn gently with sweet oil; then place 
absorbent cotton between the toes or 
wherever the soft corn may be. changing 
the cotton and putting fresh on every 
night and morning. In this way you dry 



the corn out and by persevering it will 
disappear. For tender feet: Add soda 
to the bathing water, dry the feet well 
;ind dust with this powder: 105 grains 
of salicylic acid, 350 grains of finely 
powdered boric acid, seven ounces of 
finely powdered talcum. Borax is good to 
dissolve in the watei-, when bathing the 
feet. Have several pairs of easy soft shoes 
and change them frequently. 

To relieve soreness and swelling in 
feet soak them for fifteen minutes every 
night before retiring in hot water in 
which an ounce of alum is dissolved, in- 
the proportion of two gallons of water. 
Afterward dry thoroughly, rub them 
well with sweet almond oil and dust 
with talcum powder, taking care that 
crevices between the toes are properly 
treated. Place corn plasters over the 
spots where callouses threaten to appear. 
This is a great protection and will fre- 
quently entirely prevent them. 

Cramps. If in stomach, practically 
the • treatment is about the same as 
for colic. Bathe afifected parts in hot 
water, as well as the feet and hands. If 
in limbs, apply hot water and rub vigor- 
ously. 

Croup. For symptoms and manage- 
ment see; "First Symptoms of Com- 
mon Diseases." 

Unaccompanied by sore throat, head- 
ache and vomiting, and making its ap- 
pearance at night and soon passing off, 
is well treated by teaspoonful doses of 
ipecacuanha given every hour in a little 
warm water until the child vomits 
copiously. This complaint may be rec- 
ognized by a characteristic metallic 
sounding cough, hoarseness and difficult 
breathing. When, however, the breath- 
ing is so difficult and the chest sucked in 
with each breath, and the voice is com- 
pletely lost, send for a doctor at once; 
delay is dangerous. Diptheritic croup 
is especially fatal if not treated in its 
early stages. 

In true croup, also called membranous 
and inflammatory croup, there is not 
only a spasm of the glottis, but also the 
formation of a false membrane in the 
upper portion of the air passages. This 
membrane, together with the swelling of 
the inflamed surfaces, obstruct the en- 
trance of the air to the lungs; the im- 
mediate danger of the child is that of 
suffocation, and one of the aims of treat- 
ment is the effort to remove this obstruc- 
tion. 

The main points in treatment of croup 
are: Hot fomentations or poultices on 
throat and chest; immersion of child in 
hot water as tested by elbow; inhaling 
steam, as in canopy before described; 
inhaling fumes of slaking lime or of 
burning tar or turpentine is often help- 
ful; giving emetic of ipecac, as above, of 
castor oil or of linseed oil which is not 
so hard on tlie throat as ipecac. Pulver- 
ize alum and honey, or sugar or molas- 



HEALTH AXD ITS REQUIREMENTS 



213 



ses in proportion of about one part alum 
to two of the sweet is excellent. Give 
quarter of teaspoonful once an hour. Tur- 
pentine used externally on neck and 
also internally, — three or four drops on 
lump of sugar, -often helps. The fol- 
lowing are strongly recommended re- 
cipes : Syr. ipecac, 2 drams ; syr. squills, 
4 drams ; syr. senega, 4 drams ; syr. toln 
to make 4 ounces. Mix. Take one or 
two teaspoonfuls and repeat in fifteen 
minutes if necessary. 

Also: Powdered alum, 2 drams; honey 
strained, Y^ ounce; syrup simple, i 
ounce; mucilage acacia, q. s., 2 ounces. 
Mix. Teaspoonful as often as necessary 
to relieve hard breathing. 

Deafness. Consult a physician. Be 
cautious about putting anything into the 
ear. To cleanse the ear and aid the 
hearing try the following: Take i gill 
hen's oil, a handful of sweet clover; 
stew it in the oil until the juice is all 
out; strain and bottle. Three or four 
drops a day into the ear. 

Diarrhea and Dysentery. For diarrhea 
in children, take one cup of wheat flour 
and tie in a stout cloth and drop in 
cold water; then set over fire and boil 
three hours steadily. After it is cold, 
remove the cloth and crust formed by 
boiling. The ball thus prepared can be 
kept ready for use any length of time. 
To use, grate a tablespoonful for a cup- 
ful of boiling water and milk — each one- 
half. Wet up the flour with a very littk: 
cold water; stir in and boil five minutes. 
Sweeten to taste. Use a little salt. Noth- 
ing is easier to check than chronic diar- 
rhea, if it is of the genuine kind, 
which you may know by the symptoms 
of a clean, very smooth tongue. If the 
tongue is not clean and smooth, the 
diarrhea may be an eiifort of nature to 
clean you out, and you had best let it 
alone for awhile. If it is really chronic 
diarrhea, take pills of opium and tannin, 
one grain each, at intervals during a few 
days, and it will stop the trouble. But 
stop using the pills as soon as possible, 
or you may have trouble of an opposite 
kind. 

In case of dysentery in a child give 
absolute rest in bed, keep the feet and 
body warm by means of hot bottles, stop 
all milk and other foods, and give only 
the white of an egg and barley water 
cold (whites of two eggs to a pint of cold 
barley water) in small quantities. Con- 
sult a doctor at once; delay is danger- 
ous. 

For an older person beaten eggs raw, 
blackberries and boiled milk or tinct. 
opium, 2 drams; tinct. catechu, 2 drams; 
tinct. ginger, }/2 ounce; spirits pepper- 
mint, 2 drams; gum arable powder, Yz 
ounce; camphor water to make 4 ounces. 
Mix. Take a teaspoonful every two or 
three hours until relieved. 

Diphtheria. The child is drowsy, dis- 
inclined for food, fever, usuallj' slight, 



later headaches, vomiting, slight en- 
largement of glands in neck, when the 
tonsils may be seen to be covered with 
dirty white patches of membrane, dis- 
charge from the nose, increased swelling 
of the glands, face much paler than 
usual, and great prostration of strength 
rapidly ensues. Signs of croup may also 
make themselves evident. The disease 
is often very difficult to detect; children 
may appear to be quite well and eat 
without difficulty after the first day. 
Diphtheria is very fatal unless promptly 
treated. Send for a doctor at once, and 
in all cases of sore throat unless you 
know what to do it is safer to seek 
medical advice. What to do until the 
doctor arrives: — Sponge carefully under 
cover of bed clothing in warm, salt 
water; wipe dry; rub gently with sweet 
oil. Blow flour of sulphur through quill 
on spots on throat. Give gargle of sul- 
phur in water, or a few drops of glycer- 
ine. Let fumes of burning sulphur be 
inhaled (a little at a time) over lamp 
chimney placed over the sulphur. Inhal- 
ing of fumes of burning tar or turpentine 
also relieves. Place raw onions in wide 
bandage; beat into a pulp and bind all 
about throat, well up on ears Give 
plenty of fresh air. The doctor will 
probably give antitoxine. 

Dropsy. Bruised mustard seeds, i 
pint; bruised horseradish, 4 ounces; 
bruised Indian hemp root, 4 ounces; lig- 
num vitae chips, 3 ounces; cider, 7 quarts. 
Place over a slow fire and allow to sim- 
mer till reduced to 4 quarts; strain and 
take wine glassful four times daily, grad- 
ually increasing the dose to a small tea- 
cupful 3 times a day; after this treatment 
is effective use tonics. For children, 
dose in proportion. 

Dyspepsia. Observe the rational rules 
for eating: Eat at regular hours. Do 
not exercise immediately after eating. 
Do not drink anything while eating. If 
you must drink, do so after the food has 
been taken. Chew your food thoroughl}^ 
Do not hurry the meal. Take plenty of 
exercise in the open air, copious drafts 
of pure water between meals, with fre- 
quent and regular breathing exercises. 
If the case is acute try an exclusive diet 
of bread and milk and lime-water. A 
goblet of cow's milk may have four tea- 
spoonfuls of lime water added to it with 
good efifect. Procure a few lumps of un- 
slaked lime, put the lime in a stone jar. 
add water until the lime is slaked, and 
of about the consistency of thin cream; 
the lime settles, leaving the pure and 
clear lime-water at the top. Great care 
should be taken not to get the lime- 
water too strong. Keep to the direction 
as to the consistency, and when the 
water rises pour it off without obtain- 
ing any of the lime. (In slaking the 
lime particular care should be taken that 
none of the particles fly into the eyes.l 

The following recipes may be used 



HEALTH AND ITS REQUIREMENTS 



215 



with benefit ; Essence of pepsin. 1 oun- 
ces; compound essence of cardiol, i 
ounce; syrup of ginger, 2 ounces. Dose. 
One teaspoonful after each meal. Child- 
ren, one-fourth to one-half teaspoonful. 
Acute and painful cases may take double 
dose, or tincture gentian comp. 2 ounces; 
tincture rhubarb, 2 ounces; tincture 
ginger, J/2 ounce; essence of peppermint, 
2 drams; bicarbonate soda, Vz ounce; 
water q. s. to make 8 ounces. Mix. From 
teaspoonful to dessertspoonful three times 
a day, after meals. Dandelion tea made 
from the roots is useful. 

A teaspoonful of pure glycerine taken 
after each meal in half a glass of water, 
will often cure an obstinate case in a 
fortnight. 

Ear Ache. Frequently caused by 
tooth ache, ulcers, sore throat, catarrh or 
other internal affection not to be reached 
through the ear. Do not put strong 
medicine in the ear without the direc- 
tion of a physician. Apply hot water 
bag or hot fomentations to ear, throat 
and side of head. Dry heat is prefer- 
able. Put feet in hot mustard foot bath. 
Small piece of cotton-wool, or heart of 
small roasted onion dipped in warm sweet 
oil and placed in car often gives relief. Oil 
mullen, 2 drams; glycerine, 2 drams. 
Mix. Drop a few drops in the ear and 
stop with cotton. 

Eczema. Mix twenty grams of cocoa 
butter, ten grams of spermaceti and two 
grams of salicylic acid. Allow the po- 
made to remain on all night if on head. 
Wear a night cap if possible to prevent 
soiling the pillows. In the morning 
wash carefully with pure hygienic soap 
and warm water. Rinse and dry 
thoroughly. Get a package of pure cit- 
ro.x at the drugstore and dissolve a tea- 
spoonful in two tablespoonfuls of hot 
water. This solution must be made 
fresh each time and used warm, exter- 
nally. One cause of eczema is too much 
salt in the system; hot baths aid the 
elimination of this. After the bath use 
a teaspoonful of almond oil and rub 
thoroughly into the skin, but lightly, not 
to cause undue irritation or cracking of 
the skin. 

The diet should be fruits, vegetables; 
and cereals in proportion to the amount 
of manual labor. Don't use any salt 
with vegetables. Don't mix vegetables 
and fruit at the same meal. Always use 
two or more vegetables, or two or inore 
fruits with whole wheat bread or some 
cereal at each meal. Eat onlj' when 
hungry and masticate well. This regi- 
inen will no.t only cure eczema, but with 
a little exercise and plenty of fresh air, 
will prove a panacea for many ills. Use: 
Oleate copper, 20 grs.; balsam Peru, i 
dram: vaseline, i ounce. Mix and apply 
once a day. 

For a child the following may be 
used with success: Seven ounces of 
rosewater and thirty grains of gum trag- 



acanth; let soak over night, strain forci- 
bly through fine muslin and add one-hall 
ounce of alcohol, one-half ounce of gly- 
cerine and a pinch of boric acid. This 
may be applied to the entire body. 

Epilepsy. One of the most important 
considerations for the epileptic is his 
diet, which should be light, plain, sim- 
ple and nutritious. All his actions 
should be guided by moderation. Tem- 
perance is demanded in eating and exer- 
cise, and especially should such a person 
avoid crowded, heated room, excitement, 
and any use whatever of intoxicating 
liquors. He should pay attention to 
keeping his feet warm and his head cool, 
and should sleep in a room well venti- 
lated, with head and shoulders slightly 
elevated. Regulating these particulars 
may not cure the disease, but will lesson 
the severity as well as the frequency of 
its attacks. In case of a fit: place the 
patient in the middle of the bed, so that 
he may not bruise his flesh or fracture 
his bones, elevate the head slightly above 
the level of the body, loosen all tight 
clothing, insert some pliable material, as 
a piece of cork or rubber or towel be- 
tween his jaws, to prevent chewing the 
tongue, and after a short period of sleep, 
normal consciousness will return. Aside 
from the specific drug, which is the bro- 
mides, there is nothing that tends more 
to keep the stomach, liver and kidneys 
in good condition than phosphate of 
sodium taken in teaspoonful doses — one 
teaspoonful in a cup of hot water taken 
an hour before breakfast. 

Erysipelas. Ichthyol, 4 drams; gly- 
cerine, lYi ounces. Mix. Apply carefully 
overall the affected areas, covering some 
of the healthy skin. The bowels should 
be kept well open. 

Also; Apply cloths wrung out from a 
decoction of white oak bark and golden 
seal to the inflamed part and if fever is 
present take the following pills; Sul- 
phate of quinine, 30 gr. ; extract bella- 
donna, 3 gr. Mix. Make into to pills 
and give one every si.x hours. 

Eye Diseases. Use great caution in 
treating sore eyes. In serious cases 
consult a physician. A wash for weak, 
tired or inflamed eyes; One teaspoonful 
of powdered boric acid; fifteen drops of 
spirits of camphor; two-thirds of a cup- 
ful of boiling water. Cool, strain 
through muslin and apply several times 
a day. Also; Immerse the forehead and 
nostrils in a basin of cool water. Breath 
through the mouth, open the eyes under 
the water and wink occasional!}'. Keep 
the eyes unmoved a minute or two, rest 
a few minutes and immerse again. Re- 
peat every morning and great benefit 
will follow. 

For inflamed or granulated sore 
eyes; Sulphate zinc. 2 grains; acetate 
lead, 2 grains; glycerine, i dram; aqua 
pura q. s. to make i ounce. Mix. Drop 
in the eyes 3 or 4 times a day. 



lEALTH AND ITS REQUIREMENTS 



217 



Or make a paste b3' rubbing a piece 
of alum into the white ot an egg till a 
curd is formed. Apply to the lids at 
night, bandaging with soft linen. For a 
sty, rub the spot with gum camphor 
when the swelling begins. Constant ap- 
plications of cold water in the form of 
compresses will sometimes scatter such 
inflammation. Carbolized vaseline rubbed 
over the swelling is excellent; camphor- 
ated vaseline is also good. Should styes 
recur frequently the services of an ocu- 
list should be sought. Do not abuse the 
eyes by reading in moving trains nor in 
insufficient light. 

Felons. There are three kinds of 
felons; the first coming upon the surface 
of the skin, the second under it, and the 
third within the sheath which contains 
the tendons of the fingers, often involv- 
ing the covering of the bone. A poultice 
should be applied, and one made of flaxseed, 
poke root, slippery elm bark and lobelia 
seeds, equal parts, mixed with hot lye; 
change twice a day. In some cases even 
this fails to arrest the progress of the ab- 
cess, and lancing may have to be resorted 
to. This latter operation gives the matter 
vent, when the wound should be dressed 
with poultices until the inflammation is ov- 
ercome, then a good salve will finish the 
work. Or, use common salt roasted on 
a hot stove until as dry as you can make 
it. To a tablespoonful of salt, and a tea- 
spoonful of pulverized castile soap, add a 
teaspoonful of turpentine ; mix them well in 
a poultice ; apply to the felon. Renew the 
poultice twice a day. Raw egg or fly blister 
is sometimes used. Egg may be used in last 
poultice given abo\'e. 

Tincture of Lobelia, 2 ounces; water. 
2 ounces. Mix. Keep a cloth well sat- 
urated with this applied to the part. 
Pain will cease and inflammation will 
disappear. If applied in first stage, will 
prevent the formation of felon. 

Also: One tablespoonful each red lead 
and castile soap mixed with as much weak 
lye as will make it soft enough to spread 
like salve. Apply on first appearance of 
felon. Will cure in ten or twelve days. 
Frequent immersions of hand in very 
liot water will sometimes drive away a 
forming felon. 

Fever. Undress the person and put 
him to bed. Do not cover up too warm; 
he will be more comfortable with a mod- 
erate amount of covering. Give cooling 
drinks, especiallj' lemon and sugar; 
nothing to eat, except milk, taking care 
not to mi.K with the lemons taken. 
Bathing with moderately cool water, 
about 60° F., will give relief. 

For fever and ague, (with chills) use: 
Piperine, 11 grs. ; oil sassafras. 2 drops; 
bicarbonate soda, 20 grs.; tinct. valerian, 
2 ounces; syr. rhubarb. 4 ounces. Mix. 
Take teaspoonful four times daily. This 
is the formula of one of the best-known 
remedies for this ailment. Or: Take 
quinine twelve grains: ipecac and caj'- 



enne, of each six grains; pulverized 
opium, three grains; make into twelve 
pills, with precipitated extract of Peruv- 
ian bark; or if you cannot get this, use 
either extract of dogwood or boneset 
sufficient to form into a pill mass. Two 
or three pills to be taken every two or 
three hours, or at the rate of one pill an 
hour during the well da3', or intermis- 
sion, till all are taken. .-V very certain 
and effectual remedy for the ague and 
intermittent fever. 

Flatulency and Gas. All starchy foods 
and sugars are prone to fermentation, 
and are responsible for gas in the stom- 
ach and intestines, .\void all forms of 
bread for the time being. Milk, eggs 
and lean meats will not, as a rule, pro- 
duce flatulent conditions. Keep the di- 
gestion in good condition by observing 
the rules of health hereinbefore outlined. 

Gall Stones are caused by an obstruc- 
tion of the bile duct. The bile being re- 
tained becomes thickened, and eventu- 
ally part of it crystalizes in small par- 
ticles, which cohere and gradually form 
what is known by that name. For its 
prevention, adopt a plain, nutritious diet, 
carefully avoiding rich or highly sea- 
soned foods. Keep the system clean, 
both inside and out, by frequent bathing. 
Exercise freely, especially those exer- 
cises that bring the abdominal muscles 
into plaj'. 

Goitre is but another name for en- 
larged thyroid gland. This gland has, 
naturally, a large blood supply, and if 
this supply be interfered with goitre is 
the result. Remove the obstructions and 
you will remove the cause. Take equal 
parts of oil of spike, oil of hemlock and 
tincture of iodine (uncolored). Paint 
the throat externally once a day until 
the skin is tender, then wait a few daj's 
and continue. 

Gout. Usually the result of unhygienic 
methods of diet. Correct the habits. 
Avoiding drinking at meals. Take hot 
vinegar, and put into it all the table salt 
which it will dissolve, and bathe the 
parts affected with a soft piece of flannel. 
Rub in with the hand and dry the foot, 
etc., by the fire. Repeat this operation 
four or five times. 

Growing Pains. Wring a towel from 
salted water: wrap the limb in it from 
the ankle to knee, without taking the 
patient from his bed. and then rub with 
dry flannels, thick and warm, tucking 
tlic blankets about him. 

Hands Chapped. Melt the fat from 
one-fourth pound mutton suet, strain 
into a bowl, add two tablcspoonfuls vas- 
eline, and a few drops of any good per- 
fume; beat with a spoon until it thick- 
ens; pour into jelly glasses with a 
cover; rub into the hands before going 
to bed. Petrolatum Cor vaseline"), 3 
ounces; tincture of myrrh. I dram; 
boracic acid (powdered"), 'i ounce. Heat 
the petrolatum over steam or hot water, 



HEALTH AND ITS REQUIREMENTS 



219 



slir in the boracic acid, and I'lnally add 
the myrrh. Stir the whole for one min- 
ute and run off while hot into a jar. 
This is excellent for chapped hands and 
lips and will also promptly heal cuts. 

.\lso plair. glycerine or lour parts of 
glycerine and one part of tartaric acid, 
dissolve in verj' small quantity of hot 
water. Mix well, appl\' a few drops to 
the hands, and rub in thoroughly. 

For profuse perspiration of the hands: 
Ninety grams of cologne: Hfteen grams 
of tincture of belladonna. Mix thorough- 
ly and apply several times a day with 
friction. 

Hay Fever. An irritant affection of 
the nasal and bronchial passages recur- 
ring annual]}' in late summer and fall, 
and ascribed to pollen of ragweed, 
goldenrod and other plants, acting on a 
system nervously predisposed. Seek lo- 
calities where the disease is not encount- 
ered. Gentl}' warming some olive oil 
.•md a small lump of camphor together, 
lor several hours. Apph- it by oiling the 
inside of the lower part of the nose. 

Headache is usuallj' the sign of viola- 
tion of ordinarj' hygienic laws. Find 
out the cause and remed\- it. Sometimes 
it is overeating; sometimes lack of food: 
and frequentb' overstraining of eyes. 
Regulate the diet, sleep, fresh air and ex- 
ercise properly. Sick headache is gener- 
ally the result of eating too much and ex- 
ercising too little. Nine times out of ten 
the cause is in the fact that the stomach 
was not able to digest the food las- 
introduced into it, either from its having 
been unsuitable or excessive in quantity. 
.\ diet of bread and butter, with ripe 
fruits or berries, with moderate, contin 
uous exercise in the open air. sufficient 
to keep up a gentle perspiration, would 
cure almost every case in a short tiine. 
Two teaspoonfuls of powdered charcoal 
<lrunk in half a glass of water gen- 
erallj- gives relief. Or when the first 
symptoms of a headache appear, take a 
teaspoonful of lemon-juice, clear, fifteen 
minutes before each meal, and the same 
dose at bed time; following this up until 
all symptoms are passed, taking no other 
remedies .\ teaspoonful of salt dis 
solved in one-half glassful of water is 
excellent to allay nausea in sick head- 
ache. The juice of half a lemon in one 
half glass of water, and one-half teaspoon 
fill of soda, will relieve sick headachi- 
Regularly recurring headache demands the 
^attention of a physician. For a nervou'- 
headache sleep is the best curative, but if 
this is impossible take a cup of moderately 
strong tea in which two or three slices of 
lemon have been infused. If troubled with 
headache, try the simultaneous application 
iif hot water to the feet and back of the 
neck; also recline with back of neck resting 
across roll of cloth. 

Heartburn. A disorder of digestion. 
Discontinne the use of pastry and soup, 
or the drinkin.g of large quantities of fluid 



at meal time. The final treatment depend- 
on whether the fluid be acid or alkaline, 
which can be determined only by exper- 
iment. If soda, taken in small quantities 
after meals, does not relieve the distress, 
one may rest assured that the fluid is an 
alkali and requires an acid treatment. 
Proceed after eating to squeeze ten 
drops of lemon-juice into a small quantity 
of water and swallow it. The habits of 
daily life should be made to conform to 
the laws of health, or local treatment 
will prove futile. Also drink a half- 
tumblerful of cold water m which has 
been dissolved a tablespoonful of salt. 
A good remedy is, calcined magnesia, i 
part; bicarb, soda, i part. Mix and take 
one-half teaspoonful at a dose. This af- 
fords immediate relief for heartburn and 
has never been known to fail. .\lso try: 
One ounce gum arable; one ounce pul- 
verized licorice root, ;4 ounce magnesia. 
.*\dd water to make into lozenges. Let 
dissolve in mouth. 

Heart Disease. Consult a physician 
if j'ou have anj' reason to think your 
heart is weak or disordered. Irregular 
breathing may be due to stimulants, 
nervousness, anemia. indigestion. etc. 
A prescription often used is: Tincture 
digitalis, 2 drams; elixir valerian, 1 
ounce; simple syrup q. s., 4 ounces. Mix. 
Teaspoonful every three or four hours. 

Hiccough long continued may become 
dangerous. It may be wholly overcome 
by tlie patient's thrusting the tongue far 
out of the mouth — as far as possible — 
and for as long a period as possible, or 
until the hiccough ceases, repeating the 
action upon an}- indication of return. 
Other remedies are: Eating a lump of 
sugar saturated with vinegar; eating ice 
cream or drinking ice water, or glass of 
water slowly without taking breath 
Drinking through clean towel over glass 
accomplishes the result. In severe at- 
tacks, apply mustard plaster to stomach 
Let the patient inhale a deep breath and 
retain it as long as possible. Fright 
often stops hiccough. 

Hives. Due to disordered digestion 
usually. Take a quick purgative, such as 
mineral water (or give the child castor 
oil). Then prepare a tepid bath with as 
little water as will cover the bod}': 
empty into the tub a pound package of 
cooking soda and lie in this bath, being 
sure tliat all parts of the body which are 
affected get the benefit of the applica 
tion. Dry thoroughlj- and rub eruptions 
gently with castor oil. Every morning 
for three mornings, and immediately 
upon arising, take a cup of milk in whicli 
has been stirred one tablespoonful of 
bicarbonate of soda. .Mso for hives or 
prickly heat take one-fourth pint of 
alcohol, the same of water — or more for 
babies, as it must^iot smart when used — 
10 cents worth of boracic acid (powd- 
ered) : toilet water or perfume, as one 
likes, enough to make it smell sweet; 



HEALTH AND ITS REQUIREMENTS 



221 



•can be left out. Shake and bathe parts 
affected with soft linen cloth. 

Hydrophobia. Be sure the dog is 
reall}' mad; have it (not killed) confined 
for si.x or eight days. The ordinary 
treatment for a mad dog bite is to cau- 
terize the wound, destroying the poison 
by burning away the part infected. But 
those who are bitten by a dog that has 
rabies should resort to the Pasteur 
treatment at once, which has proved 
efficacious in most instances. Another 
remedy is elecampane, a plant well 
known and found in many gardens. Im- 
mediately after being bitten by a do.s^ 
take one and a half ounces of the root 
of the plant (the dried root can be got- 
ten at any drugstore), bruise it, put in a 
pint of fresh milk, boil down to one-half 
pint, strain, and when cold drink it, fast- 
ing at least six hours afterward. The 
ne.xt morning repeat the dose, using two 
ounces and fasting six hours again. Eat 
garlic. 

Hysteria. The treatment should be 
preventive. For one known to be sub- 
ject to hysterics, nutritious food, plenty 
of exercise and cheerful surroundings 
are absolutely necessary, as careful 
hygiene will almost certainly correct the 
hysteric tendency. On the occurrence of 
an attack, place the patient in bed, loosen 
all the clothing, — especially the corsets, 
— slap the chest with the end of a towel 
wet with cold water, and see to it that 
fresh air is freelj' admitted to the room. 
The manner should be firm but not 
brutal. Iron, quassia, bathing, and in 
winter a strip of strengthening plaster 
along the spine are recommended as ex- 
cellent in subsequent treatment. 

Imflammation. When in the bowels, 
apply hot fomentations, and give purga- 
tives carefully. Have patient drink plenty 
of water. If severe, consult a physician 
without delay, as it is a symptom in 
many serious diseases. For muscular 
inflammation, apply externally hot wa- 
ter, arnica, and alcohol, with thorough 
rubbing. Mix fifteen drops of the tinc- 
ture of arnica thoroughly in one-half 
glass of water and take one teaspoonful 
of the mixture every hour ttntil relieved. 
This will give much quicker relief than 
when applied externally. 

Insomnia. The worst enemies of sleep 
are worrying, overwork, overeating, in- 
digestible suppers, and the habitual use 
of stimulants and drugs. The cure in- 
cludes strict attention to diet, a well- 
ventilated sleeping-room, some light ex- 
ercise, like a walk after the evening 
meal, and freedom, of course, from 
worr}'. Take a warm bath at bedtime, 
followed by the leisurely consumption of 
a glass of hot milk. This, if resorted to in 
time, will effectual!}' prevent the forma- 
tion of the insomnia habit, while it will, 
if patiently persisted in, cure established 
cases oT long standing. Salt in the bath 
sometimes assists. Eat lettuce, apples, 



celery and onions. Drink no tea nor 
coffee, but plenty of water between 
meals. 

In warm weather take a sheet; wring 
as dry as possible out of cold water, and 
wrap it around yourself, over your night 
clothes. Lie down in the bed, without 
the bed clothes over you, and you will 
go to sleep at once, without the least 
danger of taking cold. 

Itch. Purify blood with the following: 
Mix thoroughly one part of sulphur and 
three parts of molasses. Take a tea- 
spoonful of the mixture each night and 
morning for three days; rest three days 
and repeat the doses for another three 
days; rest again for three days and then 
take the mi.xture for a final three 
days. Apply each day to skin vaseline 
or other healing ointment. By that time 
the system should be in good condition. 
If it is not, in two or three weeks repeat 
the treatment. 

Jaundice. A morbid condition of the 
liver may prevent the proper elimina- 
tion and secretion of the bile, which be- 
ing reabsorbed into the circulation, 
lodges in the various tissues. The mild 
forms of the disorder are attended with 
but little, if any, pain, the first evidence 
of its presence being the sallowness of 
the complexion. Further evidences are 
a languid feeling, loathing of food, bit.- 
terness in the mouth, accompanied with 
nausea, acidities in the stomach and 
bowels, flatulence, and costiveness, yel- 
lowness of the whites of the eyes, whit- 
ish or clay-colored discharges; also the 
saffron or red color of the urine. As a 
corrective take vigorous out-door exer- 
cise, plenty of water, and use right hy- 
gienic habits. The white of an egg when 
beaten with milk and drunk night and 
morning is of service in mild cases 
of jaundice. In most cases a few doses 
of podophyllin may be administered, J4 
grain, morning and night, or 2 grains of 
calomel in powder may be given at night, 
followed by lo or fifteen grains of bi- 
carbonate of soda in the morning. 

Kidney Complaint. Tinct. cubebs, Yz 
ounce; tinct. buchu. i ounce; spirits nitre, 
one ounce; balsam capaiva, Yi ounce; pul- 
verized acacia and sac. alba, q. s. 4 ounc- 
es. Make emulsion and take teaspoon- 
ful three or four times a day. This for- 
mula will be found most valuable in all 
kidney and urinary diseases. (See 
Bright's Disease and Inflammation.) 

La Grippe. Treat as for a severe cold 
with a fever. Hot bath, — especiallj' for 
feet; rest; lemons; hot water internally; 
light diet; warm clothing day and night. 
Inhale fumes of oil of turpentine. 

Put two handsful or small half cup of 
whole flaxseed to boil in one and one- 
half quarts of water. Boil for twenty or 
thirty minutes, •then strain through a 
coffee strainer. To the liquid add a little 
sugar and juice .of two lemons to suit the 
taste. Put into glass jar and keep cover 



HEALTH AND ITS REOLTREMENTS 



223 



on tight. Heat a glassful three times a 
day and drink hot. 

At the onset, salicj'late of soda may be 
given (10 to 15 grains every four hours), 
and diaphoretics. When there are bron- 
chial complications, stimulating expecto- 
rants, such as carbonate of ammonia and 
senega, are very useful. During conval- 
escence, quinine is the best tonic in these 
cases. 

See that the bowels are properly regu- 
lated. 

Lameness. When from strains of 
muscles or tendons, — use hot fomenta- 
tions, and arnica or alcohol applied with 
rubbing. Otherwise consult a physician. 
(See also Useful Medical Preparations.) 

Lockjaw. (See Accidents and Emerg- 
encies.) 

Lung Diseases. In case of spitting 
blood, use a teaspoonful of paregoric and 
one of good vinegar, mixed in a little 
cold water. Swallowing salt is a good 
remedy in a desperate case of hemorrhage, 
but its use is not advised when other reme- 
dies are available. Where the hemorrhage 
is severe, the patient should be put to bed 
and kept quiet until the physician shall 
arrive. A remedy often found useful is: 
Black cohosh, one-half ounce; lobelia, 
one-fourth ounce; canker root, three- 
fourth of an ounce: blackberry root, one- 
third of an ounce; sarsaparilla, one ounce: 
pleurisy root, lA of an ounce; steeped 
in three pints of water. Dose, one table- 
spoonful three times a day, before eat- 
ing. 

Malaria is most prevalent in spring 
and autumn. In going to a malarial dis- 
trict the drinking water to be used by 
the household should be boiled. Under 
these circumstances exposure to the 
night air should be avoided, and j'oung 
people should keep indoors in the even- 
ing. Quinine is the specific remedj'. 
Grape fruit will break up malarial dis- 
orders if taken in time, as it is said to 
have the qualities of quinine in smaller 
degree. Cut the rind and pulp of a 
lemon into a pint of water, then boiling 
until there is only a half pint. One tea- 
spoonful should be taken before eacli 
meal. This is said to have cured olisti- 
nate cases when quinine failed. 

Measles. Cou.ghing, sneezing, running 
at the eyes and nose, vomiting, sore 
throat, enlarged glands, and fever are 
the usual signs which precede the ra.sli. 
The eruption consists at first of pinic 
-pots which come out upon the forehead, 
behind the ears, later covering the face 
(particnlarl}' around the mouth), trunk 
and limbs. The fever usually ranges 
high, and croupy symptoms may appear 
either before the rash or during the at- 
tack. (See also First Symptoms of Com- 
mon Diseases.) 

Put the cliild to bed in a warm room, 
apart from the others, give nothing but 
liquid nourishment and cooling drinks, 
such as barley water and milk, soda 



water and milk, lemon drink made with 
barley water, beef tea, and broths; give 
a full dose of fluid magnesia to act upon 
the bowels, and send for a doctor. As 
time goes on doctors give less and less 
medicine; in children's diseases, such as 
measles, the best doctors give no medi- 
cine, unless it be a good cathartic, whicli 
should always be given the first thing 
when the child sliows a tendency to any 
fever and headache. Five grains of cas- 
cara or a dose of castor oil, can be given. 
After that it is entireb' a case of nursing. 
The fever should be brouglit down with 
frequent alcohol baths, but under no 
condition should the baths be given in a 
cold room. In giving the patient a bath 
to bring down the high temperature, one 
should fill a basin with warm water and 
add an equal amount of alcohol. The 
bowels should be kept open and no solid 
food be given to the patient until the 
temperature is normal. Liquid diet, 
milk, chicken broth, beef broth, etc., is 
the best for fever patients. Let them 
h.ave plenty of moderately cold water or 
cracked ice in the mouth. Be very care- 
ful that they do not take cold. 

Mouth Sores. Babies' mouths, like 
the mouths of older people, collect more 
or less impurities from the air, some- 
times from other sources. The baby's 
mouth should be rinsed out before eat- 
ing; and after eating the remains of the 
food should be carefully removed by 
means of a soft brush or the corner of a 
wet napkin. Borax water is cleansing and 
antiseptic. It may be used with benefit 
in the proportion of two drams to a pint 
of water. A good remedy for sore- 
mouth is one teaspoonful each of powd- 
ered borax and alum; one-half teaspoon- 
ful of soda and one teacupful of sage tea. 
Mix well and rinse the mouth frequently. 
Also for children especially, the follow- 
ing: Chlorate potash, 30 grs.; pulv. 
borax, 30 grs.; pure honej'-, 4 drams; 
water, 2 ounces. Wash the mouth sev- 
eral times a day, using a soft rag. Again. 
Dissolve a tablespoonful of prepared 
borax in a pint of hot water. Before the 
water is quite cold, add a teaspoonful of 
spirits of camphor and a teaspoonful of 
tincture of myrrh. A wineglassful or 
more of this should be used to rinse the 
moutli night and morning. For cankers, 
alum is tlie specific; and for cold or fever 
sores, camphor. 

Mumps. (See First Symptoms of 
Common Diseases above). Swelling of 
saliva glands on one or Doth sides of 
throat at angle of the jaw. 

Provide light diet and move the bowels 
.gentl}'. Keep indoors unless the weather 
is warm; and avoid drafts. It is all- 
important that the patient shall not take 
cold. Tie a handkerchief loosely over 
the swollen parts after bathing them 
with a liniment of equal parts of fluid ex- 
tract of verbascuni and lo'ielia. Should the 
swelling lie communicated to other glands 



HEALTH AND ITS REQUIREMENTS 



22S 



of the body, warm baths morning and 
night, with thorough rubbing, and fre- 
quent drinking of ginger tea, or other 
diflfusive, will be sufficient. Delicate 
children may be nervous for some time 
after an attack of mumps. This condi- 
tion may be corrected, by care with re- 
gard to diet and sleep. 

Nails Ingrowing, etc. Wear easy suit- 
able shoes. With point of a sharp knife 
carefully trim ingrowing edge. Apply a 
fomentation of soap and water and then 
afterwards pour powdered alum into the 
space between the nail and its bed, tam- 
pooning with cotton to keep the alum in 
place, and repeat the application daily. 
When nails of fingers or toes are dry 
and brittle dip daily in olive oil until 
softened. 

Nausea. Swallow white of egg, beaten 
light. Drink hot water. Apply cold 
water to back of neck. Inhale vinegar 
from saturated sponge. 

Nervousness. Take a good drink of 
water every hour or two. Cultivate re- 
pose and self-control. Take abundant 
out-door exercise. Sleep sufficiently. 
Eat temperately and properly. Take 
quick, warm bran baths prepared by soak- 
ing and squeezing one quart cheese-cloth 
bag tilled nearly full of bran in bath 
water. Put cof?ee-cupful wheat bran 
into three pints boiling water and boil 
for ten minutes. Strain and drink each 
day. Take yolk of an egg, well beaten in 
a glass of milk, each morning. Eat let- 
tuce and celery as for nervous headache. 

Neuralgia. Apply fomentations of hot 
water (hot water bottle or bags of hot 
sand). The following liniment may be 
used: Tincture of aconite, I ounce; 
tincture of arnica, 2 ounces; oil of cam- 
phor, I ounce; oil of cajeput lyi ounces; 
chloroform, i ounce; alcohol, I pint. 
Mix. To be well rubbed in. Boil a 
handful of lobelia in a half-pint of water, 
strain and add a teaspoonful of fine salt. 
Wring cloths out of the liquid, very hot, 
and apply till the pain ceases, changing 
as fast as cold, then cover with dry cloth 
for awhile to prevent taking cold. Two 
large tablespoonfuls of cologne and two 
teaspoonfuls of fine salt mixed in a bot- 
tle makes an excellent inhalent for facia! 
neuralgia. Horseradish prepared the 
same as for the table, applied to the tem- 
ple or wrist, is recommended. 

Ginger poultices, prepared in sameman- 
ner as mustard, will relieve neuralgia and 
will not blister. Acetanilid, i dram; 
quinine bisulphate, 36 grs.; piperine. 6 
grs. Mix and make into 12 capsules. 
Take one every two hours until relieved. 
If in face, have dentist look for defective 
tectli. 

Nipple Sore. (See Care of the Mother). 
Equal parts of powdered alum and borax 
dissolved together are good for the cure 
of sore nipples. Bathe after each nurs- 
ing. Use also, oil of nutmeg. Glycerine 
and tannin, equal parts, rubbed together 



into an ointment, will cure. .\lso com- 
pound tincture of benzoin. 

Obesity. Live a physically active life. 
Improve by e.xercise all the muscular tis- 
sues; keep the skin in good, healthy con- 
dition by bathing and rubbing; prevent 
increase in the accumulation of fat by 
cutting ofif all articles that will produce 
fat, as sugars and starches; live upon 
meat, milk or eggs, with little oil or fat, 
as butter and cream. Eat oranges. For 
special treatment, see your physician. 

Palpitation of the Heart is not neces- 
sarily weakness of the heart. It may not 
be organic. The same may be said of 
the quick, sharp pains resulting from 
stooping or bending sidewise. Go to a 
reputable physician and ascertain if it 
is organic or if it is due to a torpid liver 
or indigestion. If the stomach is dis- 
tended with gases, then palpitation, fluc- 
tuation and every acute pain may be felt 
at the heart, as its usual functions are 
interfered with. If not organic heart 
trouble, get the stomach, the liver and 
the general system in good order and 
you will hear nothing further from the 
heart. By all means avoid harboring the 
thought that you have heart trouble. 

Paralysis. In every case the first ob- 
ject is to ascertain the cause. In many 
cases careful investigation will show that 
the cause can be removed and the paral- 
ysis relieved. Thus paralysis affecting 
various parts of the body, even an en- 
tire half, as in hemiplegia, maj' be due 
to diseased blood, for an individual in 
this condition is liable to inflammations 
in the brain which may paralyze his mus- 
cles. These are the most favorable cases 
for treatment, since, if taken early, they 
may be cured by the following prescrip- 
tion: Iodine, four grains; iodide of 
potassium, six drams; syrup of sarsapa- 
rilla, eight ounces. Mix, and take a tea- 
spoonful after meals; the dose may be 
graduall}- increased to two or even three 
teaspoonfuls. 

In other cases paralysis results from 
slow poisoning of some of the metals, 
such as lead and mercury. These forms 
of paralysis are, of course, found with 
especial frequency in those who are com- 
pelled to handle and work with these 
metals. Lead poisoning may occur, too 
among women who use cosmetics con- 
taining tlie article, and from the use 
of drinking-waters which pass through 
imperfectly constructed pipes. In these 
cases relief may be obtained by the use 
of the following: Iodide of potassium, 
five drams: water, four ounces. Take a 
teaspoonful four times f. day. In addi- 
tion to this the sulphate of magnesia 
may be given in doses sufficient to keep 
the bowels active; for this purpose it 
may be necessary fo give from a tea- 
spoonful to a tablespoonful of this laxa- 
tive every day. 

Piles. If the piles are hot and painful, 
they should be well fomented by means of 



HEALTH AND ITS REQUIREMENTS 



a sponge, with hot camomile and poppy- 
head tea three times a day for one-half 
liour. If not painful and not much heat, 
apply the following: Powdered camphor, 
'i dram; galls, i dram; spermaceti oint- 
ment, 3 drams. Mix. Apply night and 
morning. Keep the bowels open gently 
with one or two teaspoonfuls of com- 
pound of confection of senna. The tea 
for fomentating the piles is of four poppy- 
heads and 4 ounces camomile blows, 
boiled in 2 quarts of water for one and 
one-half hours. For mternal use take 
confection of senna, two ounces; cream 
of tartar, one ounce; sulphur, one ounce; 
syrup of ginger, enough to make a stiff 
paste. Mix. A piece as large as a nut is 
to be taken as often as necessary to keep 
the bowels open. 

Pimples. Touching pimples with a 
good zinc ointment will heal them, but, 
of course, to be entirely rid of these 
troubles the cause must be removed. The 
cause is often found in defective circu- 
lation, intestinal trouble, nervousness or 
blood impurities. When a case of de- 
fined acne developes it is wise to consult 
a reliable specialist, since this disease 
seldom gives in to simple home treat- 
ment 

Pneumonia. The most common cause 
is exposure. The symptoms, at the out- 
set are bronchial catarrh and general 
lassitude with chilliness. Then comes 
fever, face flushed, eyes bloodshot, in- 
tense headache, muscular soreness. 
Breathing labored, great oppressive 
feeling about the chest, cough raising at 
first a little frothy mucus, but on the 
third day appears the sputa characteris- 
tic of the disease, thick, viscid, varying 
in color from a bright brick-red to a 
brownish black. In the treatment we 
have to deal with a self-limited disease 
which terminates in a crisis between the 
fifth and eighth days. The rational 
mode of procedure would be to assist 
nature to prepare for the crisis. Take 
from six to ten onions, according to size, 
and cliop fine; put in a large spider over 
a hot fire, then add about the same quan- 
tity of r3'e meal, and vinegar enough to 
form a thick paste. In the meanwhile 
stir thoroughly, letting the mixture sim- 
mer five or ten minutes. Then put into a 
cotton bag large enough to cover the 
lungs, and appl}' to the chest as hot a? 
the patient can bear. In about ten min- 
utes apply another, and thus continue 
by repeating the poultices. Usually three 
or four applications will be enough, but 
continue always until the perspiration 
starts freely from the chest. 

Or apply flannels that have been thor- 
oughly saturated in hot Gh'cerine over 
tlie affected portion of the chest twice 
every 24 hours. Be careful and not ex- 
pose the chest to the air in changing the 
flannels. 

(See also First S\Mnptoms in Common 
Diseases.^ 



Pores Enlarged. Enlarged pores very 
often need internal treatment, as well as 
external, as thej' are principally caused 
by indigestion and constipation. Sip a 
glass of hot water every morning before 
breakfast and drink plenty of cold water 
between meals, a little at a time. For 
external treatment apply this lotion 
with a piece of old linen or a bit of ab- 
sorbent cotton: One dram of boric acid; 
four ounces of witch-hazel. 

Quinsy. Swelling in throat — enlarging 
tonsils. Take sage and hyssop, of each a 
small handful, simmer a few minutes in 
a pint of water to make a strong tea; add 
two teaspoonfuls of powdered borax, 
strain and use freely as a gargle, warm 
or cold. Use hot or cold fomentations. 
Send for a physician on first symp- 
toms. 

Rheumatism. Uric or lactic acid in the 
blood creates the condition known as 
rheumatism. But it is due to a weak- 
ened condition of the nervous system 
that the acid remains in the blood. Tone 
up the sj'Stem with proper hygiene. 
Take one ounce saltpeter pulverized; 
one pint sweet oil. Bathe the parts af- 
fected three times a day with this mix- 
ture. Eat stewed rhubarb, and stewed 
celery. Take half a glassful of lemon- 
juice for ten nights; also a pint of hot 
water each night before retiring. Wear 
flannel next to the skin, and in cold weath- 
er sleep in warm blankets. Another rem- 
edy is; Sulphur, i ounce; cream of tar- 
tar, I ounce; rhubarb, 4 drs. ; gum guaiac, 
I dr. Make one powder and add honey, 
I ounce. Mix well, and take two table- 
spoonfuls in a tumbler of hot water on 
going to bed, and repeat the dose on 
getting up in the morning. 

It is said that sciatic rheumatism may 
be cured by applying a coating of flour of 
sulphur to the afflicted limb. 

Rickets. A child's disease. The most 
conspicuous sj'mptoms are a softening 
and distortion of the bones, excessive 
perspiration, restlessness, and constipa- 
tion. The child is not well proportioned, 
is delicate, pale and anaemic. Diet is 
most important in this disease. Give 
oat meal gruel or oat meal that has 
not been cooked less than 2 hours, 
slightly cooked meat juice, or underdone 
finely chopped meat, beef, or mutton 
meat broths, cream, potatoes and milk 
puddings. A diet of this kind given to 
weakly children who have a tendency to 
rickets will help them to outgrow it. .\ 
physician should be consulted. 

Ringworm is a skin irritation (usually 
on the scalp) caused by the lodgment of a 
small vegetable parasite. Paint aft'ected 
part with iodine, or wash three or four 
times a day in strong solution of borax 
in hot water. .Another good remedy: 
Chrysarobin, T2 grs.; chloroform, i 
ounce ; oil of vaseline, i ounce ; oil of 
bergamot. 10 drops. Mix. Apply with a 
camel's hair pencil twice daily. 



HEALTH AND ITS REQUIREMENTS 



229 



Rupture (Hernia). Protrusion of bow- 
els between muscles of abdomen wall, — 
caused usually by astrain. — The tirst.thing 
to be done is to return the protruded por- 
tion of intestine. Place the patient on the 
back in such .1 position as to relax the 
muscles of the belly. Saturate cloths with 
strong lobelia infusion and lay them over 
the parts, and in an hour or so, after re- 
la.xation is secured, gently manipulate the 
intestine back to its proper place. Place 
a wad of cotton over the spot (after 
return of the hernia) and saturate it 
with tannic acid solution or some 
other strong astringent. A truss must 
be secured and properly fitted by a 
reliable surgical instrument dealer or a 
physician. If rupture is left too long 
unattended to, strangulation may occur 
and cause mortification and death. If 
proper treatment is given, the truss may 
often in a short time be discarded. 

Salt-rheum. (See Eczema and Tet- 
ter.) 

Scalp Disease. (See Itch and Skin Dis- 
eases). One teaspoonful of ammonia; i 
of tincture of arnica; and one table- 
spoonful of soft water. Use this amount 
once a week, for thorough sponging and 
rubbing of your head, and brush till dry. 
If badly diseased, use twice a week. Pre- 
pare just what you want for one application 
each time. 

Scarlet Fever. (See also First Symp- 
toms in Common Diseases). Redness 
and swelling of the throat, with white or 
yellow specks on the tonsils, furred 
tongue, painful glands in the neck, vom- 
iting, headache and feyerishness are the 
signs which usually appear before the 
rash comes out on the second day. The 
eruption is first seen upon the chest and 
consists of a bright red blush with dis- 
tinct pin point spots of a darker color 
closely set together. Treatment: Put 
the child to bed in a room apart from 
others, give diet and preliminary treat- 
ment as mentioned under measles, and 
send for a doctor. Good nursing is the 
chief reliance in such diseases as scarlet 
fever. (See Home Care of the Sick.) 

Two points in early treatment arc 
worthy of note: First, give the patient 
a mild emetic to cleanse the stomach of 
the morbid secretions (this morbid con- 
dition of the stomach is the primary 
cause of the disease). For a child two 
years old. give an emetic of the follow- 
ing ingredients : Put into a cup half full of 
good strong sage tea twelve grains of 
ipecac, having the child very warm, es- 
pecially the feet. Give one quarter of 
the mixture every twenty minutes until 
the child has vomited three times. Sec- 
ond, three hours after the emetic has 
finished operating, the patient should 
have a mild, gentle physic, not a drastic 
purge, which should be as follows: Take 
magnesia, calcined, four drams; pulver- 
ized rhubarb, two drams; well mixed to- 
gether, and give one teaspoonful of this 



mixture in a little sweetened sage tea 
once every six hours, until the bowels 
are moved freely. If the child vomits 
the first dose, give another in a few mo- 
ments. Third, wash the patient in warm 
water, with bicarbonate of soda — say a 
large teaspoonful of soda to one quart of 
water. The room should be very warm 
and free from cold drafts. Watch care- 
fully that the ears, eyes and the kidneys 
do not become particularly diseased. A 
convalescent child should not be allowed 
to mingle with other children until three 
or four weeks have elapsed, and peeling 
of the skin has ceased; and all who are 
liable to take the malady should be ex- 
cluded from the room in which the case 
has appeared, for a longer period, and 
until it has been thoroughly disinfected. 
(See Contagious Diseases.) 

Scarletina is practically, as popularly un- 
derstood, a mild form of scarlet fever. 

Scrofula. A hereditary or induced ten- 
dency toward skin and blo<5d disease un- 
der the name of which other diseases are 
often disguised. Fl. e.xt. stillingia, i 
ounce; fl. ext. sarsaparilla, i ounce; syr. 
tolu, 8 ounces; iodide potash, 4 drams. 
Mix. Teaspoonful before each meal. 
Good hygiene to strengthen the system is 
the best treatment. 

Scurvy. Marked by swelling of gums 
and exuding of blood from skin and 
membranes, loss of vitality, etc.; caused 
by lack of fresh, and especially fruit and 
vegetable diet. The remedy is to give 
the proper diet taking care to give 
only a little at once if the system is 
much weakened. Give potatoes plenti- 
fully, prepared in various appetizing 
ways, as a steady diet. Give plenty of 
lemon-juice. The condition of the gums 
can be improved by gently rinsing tlie 
mouth with a solution of tannic acid in 
glycerine and water (one dram of the 
acid to two ounces each of glycerine and 
water); or alum dissolved in water may 
be used. 

Sea Sickness. (See Nausea). Essence 
pepsin, I part; ar. spts. ammonia, I part. 
Mix, and give two teaspoonfuls in a lit- 
tle water. Repeat in half an hour if 
necessary. This will relieve ordinary 
cases of vomiting unless due to some re- 
flex irritation. 

Eat dried beef, dried herring or pop- 
corn without salt or butter. Also take a 
piece of brown, sometimes called 
"straw" paper, used often by butchers, 
dampened slightly with water and place 
over the stomach, under the clothing 
when getting ready to take a trip. UpoiT 
the first sj'mptoms, lie flat upon the back, 
and remain passive to the motion of the 
boat. Sip ice water frequently. 

Smallpox. (See Contagious Diseases 
and their Management, also First Symp- 
toms in Common Diseases). Thanks tO' 
improved sanitary arrangements and 
vaccination the mortality from this epi- 
demic is very trifling compared with 



HEALTH AND ITS REQUIREMENTS 



231 



what it was years ago. The following is 
highly recomraended as a preventive 
of either smallpox or scarlet fever. 
Foxglove (digitalis), i grain; sulphate of 
zinc, I grain; sugar, i teaspoonful; wa- 
ter, 4 ounces. Mix thoroughly and take a 
teaspoonful every hour. For children, 
dose according to age. One ounce of 
cream of tartar dissolved in one pint of 
boiling water, drunk at intervals, when 
cold, is a noted remedy, preventive as 
well as curative, never leaving a mark, 
never causing blindness and avoiding all 
tedious lingering. If, when the fever is 
at its height, and just before the erup- 
tion appears, the chest is rubbed with 
croton oil and tartaric ointment, this 
causes the whole eruption to appear an 
that part of the body, to the relief of the 
rest. It also secures a full and complete 
eruption, and thus prevents the disease 
from attacking the internal organs. 

Snoring. The cause of snoring is 
.sleeping with the mouth open, often due 
to catarrh. Two currents of air enter si- 
multaneously through the nose and the 
mouth causing a vibration of the soft 
palate which hangs pendulous in the 
back part of the throat. This vibration 
gives the audible sound of snoring. All 
that is necessary to prevent snoring is to 
keep the mouth closed. This may be 
done by treating catarrh and making an 
appliance as follows: 

Make a snugly fitting head-cap of suf- 
ficient depth to reach nearly to the ears 
of the patient when pressed snugly upon 
the head. Next make, of a soft material, 
a naturally fitting cap for the chin and 
throat. Connect these two caps upon 
either side of the face by a strong elastic 
band passed down across the cheek just 
in front of the ear. The band should be 
of sufficient strength to hold the mouth 
shut during sleep. 

Somnambulism. (Walking in sleep.) 
Place a tub half or quarter full of cold 
water in front of bed or couch. When 
the subject gets out of bed and puts feet 
in the water, he or she will awaken at 
once. Rub the feet with a coarse towel, 
to keep from taking cold. Do this until 
cured, or tack pieces of oilcloth on the 
floor at the side of the bed. When stepped 
upon the contact of the feet with the cold 
will cause the somnambulist to awake. 

Sore Throat. (See Colds, etc.) Some 
good remedies are : Strong sage tea, 
one-half pint; strained honey. com- 
mon salt, and strong vinegar, of each 
two tablespoonfuls; caj^enne. pulverized, 
■one rounding teaspoon. Steep the cay- 
enne with the sage; strain: mix and bot- 
tle for use. Gargle from four to a dozen 
times daily, according to the severity of 
the case. (The honey and sage tea may 
be omitted from the formula but they 
add value to it.) Listerine, 2 ounces: 
.glycerine, ^ oimce; pure water, 4 ounces. 
Mix. Gargle the throat well every two or 
three hours. 



Tonsilitis in the first stages can often 
be cured at once by gargling with a 
wash made by adding to one glass of 
water one teaspoonful of baking soda, 
one teaspoonful of borax and two table- 
spoonfuls of listerine. Also chlorate 
potash, 3 drams; tannic acid, 20 grs.; 
carbolic acid, 10 drops; glycerine, 4 
drams; water, 4 ounces. Mix, and 
gargle throat every two or three 
hours. This is one of the remedies 
for ordinary sore throat. Flaxseed tea 
or linseed tea is excellent, soothes the 
mucous membrane and is made by tak- 
ing half an ounce of flaxseed; two tea- 
spoonfuls of licorice root and one pint of 
boiling water, lemon-juice or the skin of 
a lemon to flavor it. An old woman's 
remedy, but one that is good, is a thin 
slice of salt pork, plentifully strewed 
with black pepper. Baste to a strip of 
flannel and bind to the throat. Kerosene 
on a woolen bandage, or hot fomenta- 
tions are always good. 

One glass of hot water ; one teaspoonful 
of soda; three drops of carbolic acid; as a 
gargle once every hour is one of the 
most reliable gargles known and gives 
almost instant relief. 

Two-thirds hot water and one-third 
glycerine, well mixed, makes an excel- 
lent gargle for a sore throat. Or use 
a gargle of ten parts water and one part 
of peroxide of hydrogen, (an antiseptic, 
excellent for all throat inflammations) or 
a teaspoonful of boracic acid dissolved 
in a pint of freshly bcriled water. 

Stuttering and Stammering. When a 
child stutters there is not necessarily any 
defect in the organs of speech; it is due 
to a want of proper control of the 
nerves, or may have been acquired by 
imitating, consciously or unconsciously, 
another child who has the same faulty 
habit of speech. The child must be 
gently, patiently and persistently cor- 
rected, stopped when he begins to hesi- 
tate, made to fill the lungs with air by a 
deep inhalation, and then to pronounce 
the diflicult syllables until he can do so 
easily and smoothly. If this course is pur- 
sued undeviatingly cure is certain. In 
stammering there is increased nervous 
deficiency, which should be met by judi- 
cious diet and proper tonics, or there may 
be some defect of the speech organs that 
has existed from birth, as a cleft palate, 
a hare lip or a tied tongue, which must be 
treated by a skilful surgeon. In all cases of 
speech impediment a physician should be 
consulted to perscribe the proper treat- 
ment for the particular case, as he can 
best judge of its necessities. 

Suppression of Urine. Apply hot 
cloths ov?r bladder; give a warm sitz 
bath. Walking over a cold wet floor or 
dashing cold water on the legs and thighs 
will often bring relief. If no relief is had 
see your doctor at once. 

Spinal Meningitis. Inflammation of the 
membrane surrounding the spinal cord. 



-lEALTH AND ITS REQUIREMENTS 



233 



and manifested in extreme sensitiveness 
of the entire surface of the body and 
stiffening of the limbs. (See first symp- 
toms of common diseases.') 

Stone in the Bladder. .V disease inti- 
mately connected with Gall Stones, 
Dropsy, Gravel, Bright's Disease and 
other kidney diseases. The stone found 
in the bladder, and obstructing the 
voiding of urine, can be removed with- 
out an incision by crusliing instruments. 
Symptoms: Swelling of feet and legs; 
frequent, painful and inadequate urina- 
tion, etc. Treatment: (See Kidney Dis- 
eases.) 

St. Vitus Dance (Cliorea'). A nervous 
afifection occurring more frequentlj^ just 
previous to puberity than at any other 
time in life. The best treatment is good 
hygiene. (See Nervousness.") As a gen- 
eral tonic and blood-builder administer 
citrate of iron and quinine, one drachm ; 
cod liver oil and glycerine, each 
two ounces. Mix and take a teaspoonful 
after meals. This dose may be gradually 
increased if the stomach bears the oil 
well. Or give emulsion of cod liver oil, 
flavored with lemon juice or sugar, or 
plain. 

Tapeworms. These parasites arc in- 
troduced into the system from outside 
either with food or drink, and hence the 
reason for thorough cooking. Symptoms 
.ire frequently absent. There are dyspep- 
tic symptoms, colicky pains in the abdo- 
men, loss of flesh, and at times an enor- 
mous appetite and again at times reflex 
phenomena, as dizziness, palpitations of 
the heart, "night terrors," convulsions, 
itching of nose, and twitching of limbs 
:ind face, especiallj^ the latter, irregular 
digestion, causing diarrhoea or constipa- 
tion. Take four ounces powdered pump- 
kin seeds and half to one pound of veal: 
cook together until tlic substance is out 
of meat. Make into a soup. Fast for 
twenty-four hours, then eat one-half: 
after an hour take tlie other half, and in 
half an hour take a brisk cathartic. 

Tetter. This disease is marked b}' the 
appearance of scaly white patches, usually 
circular or oval in shape, and often sur- 
rounding a patch of-healthy skin; appear- 
ing most frequently upon the outer sur- 
faces of the elbows and upon the front 
surfaces of the knees. When these 
patches occur on the head they cause 
annoying dandruff. There is little or no 
itching such as occurs in eczema. The 
disease usually develops, if at all, be- 
tween the ages of ten and twenty-five. 
The best treatment is good hygiene: 
careful bathing with a little borax, lemon 
or salt in water, and regular evacuation of 
the bowels. 

Tonsilitis. (See Quinsy and also Sore 
Throat). The enlargment of the sore 
tonsils requires similar treatment. ,'Muni. 
20 grs. ; tannic acid. 20 grs. ; sulphate of 
copper. 30 .grs. ; distilled water, i ounce. 
Mix. Inhale the vapor or use an atomizer. 



Toothache. Consult a dentist. Tem- 
porary relief may be received from the " 
following: Gum camphor, 8 parts; 
ammonia, 8 parts; laudanum, 8 parts; 
tincture of cayenne, 8 parts; sulphuric 
ether, 8 parts; oil cloves, l part. Mix 
well together. Saturate a small piece of 
cotton with the liquid and insert in the 
caVity of the diseased tooth and pain 
will cease. 

Tuberculosis is most generall}' located 
in the lungs, and known as Pulmonary 
Consumption. (See Consumption.) But 
it is not alwaj'S a disease of the lungs; 
it may invade many other organs of the 
body and cause fatal results. In enlarged 
.glands of the neck and joints of the 
body, both these troubles have been suc- 
cessfully, treated with Mecca Compound 
(obtained from your druggist) especially 
tubercular joints. Massaging and poultic- 
ing is the mode of treatment, .^pply 
thick poultices, changing daily, and cover 
well with flannel. 

Tumors, .\bnormal growths in various 
parts of the body are treated with safety 
only by an experienced ph5'sician or sur- 
geon. , 

Typhoid Fever. Nothing is more vital 
to the health and the safety of any family 
than a plentiful supply of pure water. 
Typhgid fever in almost every case can 
be shown bej'ond a doubt, to be the result 
of using water that contains impurities. 
The most fruitful source of this tj'phoid- 
carrying water is the romantic old stone- 
lined well. Every such well, if it is near 
a barnyard, a stable, a hog yard, or an 
outhouse, threatens the health and the 
life of everyone using the water. Clean- 
ing it out gives no guarantee of safety. 
The soil surrounding it has become satu- 
rated with bacteria-bearing filth which 
renders the well dangerous at anj' time. 
.\ well so situated should be filled up and 
forgotten. Failure to do so may result in 
fatal illness. Boiling infected water will 
kill the germs, but the thought of contin- 
ually drinking the remains of the gerni.s 
(if a loathsome .and dangerous disease is 
anything but pleasing to contemplate. In 
this day of cheap-driven wells and pump- 
ing machinery there seems to be no ex- 
cuse for the farmer to subject himself and 
his family to such a risk. Enteric or 
gastric fever, as this disease is also some- 
times called, begins with a feeling of ill- 
ness and diarrhoea, and 'the patient is 
generally more or less delirious in course 
of the disease. The eruption consists of 
a few (sometimes many) scattered rose- 
colored spots, which can be felt with the^ 
finger, and they occur in successive 
crops. The contagion is eliminated in 
the discharges from the bowels. Flusli 
out the colon with tepid water or nor- 
mal salt solution, continue this as long- 
as fever lasts. Give no cathartics or solid 
food or anything which will irritate the 
bowels. Use great care in disinfecting, 
to avoid the spread of the disease. The 



HEALTH AND ITS REQUIREMENTS 



235 



chief means of relief is good nursing and 
drinking of large quantities of pure cold 
water. (See First Symptoms in Com- 
mon Diseases and Home Care of the 
Sick.) 

Typhus Fever. (Ship Fever or jail 
Fever) is similar to tj'plioid, and due to 
close, uncleanly, dark habitations. The 
disease usually begins suddenly in the 
midst of apparent health with a chill, 
prostration, severe pain in the head and 
limbs and high fever; the purse is rapid, 
the face flushed, the skin hot and dry. 
the mouth parched. An almost constant 
symptom is nosebleed, which occurs ■ on 
the third or fourth day of the disease, 
and another is constipation. The dis- 
ease has a characteristic eruption which 
in the beginning resembles somewhat 
that of measles. It comes out in patches 
of a reddish or pink color, first on the 
chest and then on the rest of the body 
and the limbs. Later the color changes 
to a dusky purple. The nervous symp- 
toms are marked. They consist at first 
of headache and dizziness, but soon the 
patient falls into a stupor from which he 
can be aroused only with difficulty, or 
else he becomes delirious. There is no 
specific remedy for the disease, which is 
a very fatal one. Open air, good. pure, 
cold water to drink, cleanliness and good 
nursing are the patient's only salvation. 

Varicose Veins. Enlarged and more 
or less painful, are largely due to an ob- 
struction or pressure caused by tight 
garters, tight bands, or shoes which are 
too tight around the ankles. The cause 
should be promptly removed. Hot water 
fomentations and elastic bandages should 
be used, 

Whooping-Cough. Commences with 
the usual signs of fever accompanied 
with a cough, and often precedes or suc- 
seeds measles. The froth which child- 
ren who are affected with this com- 
plaint spit out should be collected in 
some vessel and disinfected at once. 
Handkerchiefs which are used for wip- 
ing the mouth should also be disinfected 
before sending to the wash, but, prefer- 
ably, a piece of rag should be used in- 
stead and burned afterwards. Use bro- 
mide of potash, Y2 ounce; syrup chestnut 
leaves, 2 ounces; syrup acacia, 2 ounces. 
Teaspoonful every two or three hours. 
Keep the child warm and do not allow it 
to take cold. 

Worms in Children. Santonine, 5 
grains: calomel, 5 grains: sugar, 20 
.cjrains. Mix and make into ten powders. 
Give one every three or four hours until 
the bo-wels move freely. If bowels do 
not move in four hours after the medi- 
cine is commenced, give dose of oil, or 
the pumpkinseed remedy may be given 
as in the case of tapeworm, or worm loz- 
enges from the druggist's. 

Yellow Fever. This typical .malarial 
disease is limited to low, hot lands bord- 
ering on streams. The germs of the dis- 



ease are often carried by certain kinds of 
mosquitos. The attack itself is ushered 
in by a chill of moderate violence, after 
which follows fever. Both the intensity 
and duration of this fever vary consid- 
erably. During this fever thirst is ex- 
treme, the tongue is heavily coated, 
though perhaps moist; there is usually 
nausea and vomiting with great pain in 
the stomach on the second day and there- 
after; there is also extreme pain in the 
head, especially over the eyes; pain in 
the small of the back, radiating down the 
thighs, and wandering pains in various 
parts of the body. The eyes are red- 
dened and watery — a very constant mark 
of the disease. The bowels are usually 
constipated ; there is commonly delirium 
in severe cases. This fever with the ac- 
companying symptoms continues for sev- 
eral hours, or even two or three days, at 
the end of which time there is a decided 
abatement in the severity of the symp- 
toms, like the remission of remittent 
fever. All the symptoms subside though 
there still remains considerable fever; 
this condition has been called "the state 
of calm." During this remission the j'el- 
lowness of the skin becomes quite 
marked. In mild cases the severity of 
the symptoms may not recur; the patient 
improves slowly but surely and ulti- 
mately recovers. In the majority of 
cases, however, there occurs the dreaded 
"state of collapse." During this period 
there is extreme prostration of the ner- 
vous system, and the greatest debility of 
the muscles; the pulse is rapid, irregular, 
almost imperceptible : the skin intensely 
yellow or bronze: the tongue brown and 
parched; delirium, convulsions or uncon- 
sciousness mark the impairment of the 
mental functions. But the most charac- 
teristic feature — from which indeed the 
disease has obtained one of its numerous 
names — occurs during this stage of col- 
lapse, the black vomit, which is blood 
blackened by the action of the acids of 
the stomach and bowels. 

The chief means of fighting the disease 
are exclusion of the mosquitos, strict 
public and private sanitation and good 
nursing, with plenty of fresh air and 
pure water. Employ during the hot 
stage the sponging of the body, or hot 
baths; the use of ice, cold drinks or ef 
fervescing waters internally; during the 
collapse, stimulation by friction of the 
surface, application of hot bottles around 
the patient, and the use of strong stim 
ulants. 

A FEW DOMESTIC REMEDIES 

External Remedies 

Arnica Liniment. Take tincture of 
arnica one drachm, alcohol four ounces: 
mix, and shake well in the bottle, Un- 
equaled for pains in the feet and limbs 
from walking: for all fresh and recent 



HEALTH AND ITS REQUIREMENTS 



237 



.strains, bruise?, and contused wounds: 
and for rheumatism of the joints and 
gouty pains. 

Balsam Ointment. T«o ounces of 
balsam fir; two ounces of mutton tallow: 
two ounces of beeswax, and two ounces 
of spirits of turpentine; must be sim 
mered together and well stirred, and 
strained through a bit of coarse muslin 
into a tin box or wide-mouthed bottle 
that can be kept close from the air. This 
is for burns, cracked hands, run-rounds 
on the fingers. 

Beeswax Salve. Take one pound bees- 
wax, one pound of soft butter, and one 
and one-half pounds soft turpentine, and 
twelve ounces balsam fir. Melt and 
strain. Use to heal fresh wounds, burns, 
scalds, and all bad sores. 

Beet Poultice. After having the mis- 
fortune of stepping on a rusty nail or 
anything of the kind, make a poultice of 
.yrated red beet and appl)' at once. As 
it gets dry remove and put on a fresh 
one. It will draw out the fever, sore- 
ness, and any substance which might 
have gotten into the wound. 

Boric Acid and boracic acid are the 
same. Every housekeeper should have 
on hand a supply of this very useful anti- 
septic. For burns it is unusually excel- 
lent. Drop two ounces of the boric acid 
crystals in a glass quart jar, and fill witli 
water. Tliis makes a saturate solution- 
Take a piece of gauze or cheesecloth, 
saturate witli the solution and lay on the 
burn. Apply very moist, covering with 
absorbent cotton and then with oiled 
silk. This will keep moist for twelve 
hours, for tlie oiled silk will prevent 
evaporation. If you haven't the boric 
acid use a solution of bicarbonate of 
soda, which is nearly as good. 

Camphor is always a standby for the 
mother-nurse. Dropped on a bit of cot- 
ton it is a cure for toothache. Used to 
bathe the forehead it is good for allay- 
ing the pain of a severe headache, and 
rubbed on the jaw will stop a "jumping- 
toothache" or neuralgia. A wash made 
of water and camphor, if used to bathe 
the e.xposed parts of a child's body will 
keep away flies, mosquitoes and other 
insects. 

Elder Bark Salve. One lb. lard, J-< lb. 
resin, J/2 lb. sweet elder bark. Simmer 
over a slow fire 4 hours, or until it forms 
a hard, brown salve. This is for the 
cure of cuts, bruises, boils, old sores, and 
all like ailments. Spread on a cotton 
cloth and apply to the parts affected. 

Hartshorn Liniment. Take one-quar- 
ter ammonia, one-quarter turpentine, 
one-quarter camphor, one-quarter goose 
oil and mix. This simple home made 
liniment is especially good for neuralgia 
and other aches, pains, and soreness. 

Lotion. To be used in emergencies 
for burns and scalds: two drams of 
lioric acid, two ounces of glycerin, two 
ounces of olive oil. .\pply constantly to 



the surface with absorbent cotton or bits 
of old soft linen. 

Magnetic Ointment. Elder bark i 
pound, spikenard root i pound, yellow 
dock root 1 pound; boil in 2 gallons of 
water down to i, then press the strength 
out of the bark and roots, and boil the 
liquid down to Yz gallon ; add best resin 
8 pounds, beeswax 1 pound and tallow 
enough to soften. Appl3' to the sores, 
etc., by spreading on linen cloth. 

Stramonium Ointment. One lb. stra- 
monium leaves, three lbs. lard, one-half 
lb. 3'ellow wax. Boil the stramonium 
leaves in the lard until they become 
pliable, then strain through linen. Lastly 
add the wax previously melted and stir 
until they are cold. This is a useful 
.■inodyne application in irritable ulcers, 
painful hemorrhoids, and in cutaneous 
eruptions. 

Internal Remedies 

Barley Water. Put an ounce of pearl 
barley in an enameled saucepan, with a 
quart of cold water, and boil for two 
hours and a half, stirring occasionall}' 
and skimming frequently. Strain through 
muslin into a jug, sweeten with 
powdered sugar, and if allowable for 
the patient, add the strained juice of a 
lemon. 

Blackberry Cordial. Secure ripe ber- 
ries and crush them; to each gallon of 
juice add one quart of boiling water; let 
it stand twenty-four hours, stirring it a 
few times; strain and add two pounds of 
sugar to each gallon of liquid; put in 
jugs and cork tight. It may be used in 
two months; is excellent for summer 
complaint, and can be taken by delicate 
invalids. 

Blood Purifier. One part sulphur and 
three parts molasses taken internally. 
The two are mixed to a thick paste and 
about a teaspoonful of cream of tartar 
is added to a cupful of the mixture. A 
big teaspoonful of this is taken for three 
mornings, skipping the next three, re- 
suming the dose again, and continuing 
in this way until nine doses have been 
taken. 

Boneset Tea. Take one. tablespoonful 
of boneset, put it in a pint of hot water, 
letting it steep for fifteen minutes. 
Sweeten with molasses. When cold take 
two tablespoonfuls every half hour. This 
old-fashioned herb ma}' be obtained at 
;:ny drug store. 

Catnip Tea. Catnip is a well-known 
and excellent domestic remedy for pro- 
ducing active perspiration. It is good 
for colds, headache, and similar diseases. 

Dose. — Rlake a strong tea, and drink 
liberally before retiring. 

Cough Cyrup. Take a pint of vinegar, 
a teacupful each of honey and molasses 
and a small handful of hoarhoUnd leaves, 
bruised; simmer over the fire fifteen or 
twenty minutes, then strain, squeeze out 
and add an ounce each of wine of ipecac 



HEALTH AND ITS REQUIREMENTS 



^39 



and tincture of lobelia. Dose, — A tea- 
spoonful or two as often as required. 

Mother's Cough Syrup. Take half a 
pound of dry hoarhound herbs, one pod 
of red pepper, four tablespoonfuls of 
ginger, boil all in three quarts of water, 
then strain; and add one teaspoonful of 
good, fresh pine tar and a pound of 
sugar. Boil slowly and stir often, until 
it is reduced to one quart of syrup. 
When cool, bottle for use. Take one or 
two teaspoonfuls four or six times a day. 

Cranberry Juice. The pure, fresh juice 
of raw cranberries, given freely, either un- 
diluted or with an equal part of water, is 
an excellent means of relieving the thirst 
in fever and moreover is markedly anti- 
pyretic. In the thirst and vomiting pecu- 
liar to cholera it is even more effective. 
In fifty cases in which ice and narcotics 
failed to make the slightest impression, 
cranberry juice, in small but repeated 
doses, rapidly checked both vomiting 
and nausea. 

Dandelion. ■ The dandelion is highly 
recommended for chronic biliousness, in- 
flammation of the liver, constipation, and 
coughs, and is a valuable remedy. The 
root should be collected in July, August, 
or September. Dose. — A strong infusion 
may be drunk freely two or three times a 
day, or the fluid extract can be procured 
at almost any drug store. 

Dogwood. The bark is good in fever 
and ague. It is also used as an appetizer 
and tonic. Make a strong tea by boiling a 
handful of the bark in a quart of water. 
Dose. — Take a wineglassful three or four 
times a day. 

Flax-seed Tea. Upon an ounce of un- 
bruised flax-seed and a little pulverized 
liquorice-root pour a pint of boiling (soft 
or rain) water; and place the vessel con- 
taining these ingredients near, but not on, 
the fire for four hours. Strain through a 
linen cloth. Make it fresh every day. An 
excellent drink in fever accompanied by a 
cough. Pure flax-seed tea may be made by 
boiling the seeds in a muslin or linen bag 
in water in proportions of four tablespoon- 
fuls to the quart. To improve taste add 
lemon juice and sugar. 

Galangal Root is excellent for colds, 
la grippe, indigestion, pain in the stomach 
or bowels. A teaspoonful of the powder in 
a cup of water drunk just before retiring 
at night will produce a profuse perspira- 
tion, and thus relieve a severe cold. Its 
medical uses are very similar to those of 
ginger. 

Ginger Tea. The medicinal virtues of 
ginger tea in relieving colic, diarrhea, and 
indigestion are well known. A cupful of 
strong ginger tea, taken on going to bed, 
will often break up a cold. Ginger tea may 
be taken freely for any bowel trouble. It 
is a good stimulant. 

Horseradish Syrup. Take four ounces 
of grated fresh horseradish, saturate in a 
pint of good vinegar over night, then add 
half a pint of hone.\- and bring to the boil- 



ing point; then strain and squeeze out. 
Dose — One or two teaspoonfuls several 
times a day. Very good for hoarseness, 
loss of voice and all ordinary coughs. 

Iron and Quinine Tonic. Citrate of 
iron and quinine, 2 drams ; simple syrup, 
2 ounces; aqua pura q. s. to make 8 
ounces. Mix. Teaspoonful three times 
a day after meals. 

Laxative Syrup may be made as fol- 
lows ; Put a half-pound of raisins, prunes 
and figs to soak in three pints of cold 
water. Bottle the syrup after two days 
and take a tablespoonful night and morn- 
ing._ 

Lime Water. To make, place a piece 
of unslacked lime the size of an egg in an 
earthen vessel and pour over it one quart 
of clear, pure cold water. Allow it to stand 
a few hours, then filter through blotting 
paper, rejecting the sediment. Put it into 
a clean bottle, cork and keep in a dark, 
coo! place where it can be easily found 
when required. Lime acts very energeti- 
cally on water and a teaspoonful of lime 
water put into a cupful of water or milk 
helps to destroy any deleterious substance 
there. From a teaspoonful to a table- 
spoonful in a glass of milk is good for a 
delicate stomach, and especially for those 
troubled with acidit}' or "sour risings." 
For those who have a bad taste in the 
mouth in the morning it is good to rinse 
out the mouth. A half teaspoonful in 
baby's milk is good when the baby has a 
sour stomach. Equal parts of sweet oil 
and lime water make a very good house- 
hold remedy for burns and scalds. Es- 
pecially is lime water good to rinse out 
milk bottles, pitchers and pans; to soften 
hard water ; to sweeten drains, and to 
l)leach out the marks left when stronger 
alkalies have failed to remove grease spots. 

Parsley Root. • Infusion of. Made 
from the root of the garden parsley, 
bruised, 2 ounces, boiling water i pint; 
steep 2 hours in a • covered vessel, then 
strain. Dose. — Two fluid ounces. Aro- 
matic, diuretic and slightly aperient. 
Recommended for dropsy. 

Peppermint Tea. - May be made by 
steeping the leaves in water. Externally 
applied, it is a very good remedy in neu- 
ralgia. It is excellent also for sickness of 
the stomach, colic, and cholera in children. 
Essence of peppermint may be given in 
doses of from ten to twenty-five drops in 
water, or on a lump of sugar. 

Sage. ■ Infusion of. Made from the 
leaves of the common garden sage ; one- 
half ounce of the leaves steeped in one-half 
pint of boiling water for one-half hour, 
then strained, proves a fine remedy for 
hectic fever, in teaspoonful doses. Car- 
minative and stomachic, for flatulence and 
dyspepsia; drunk in water, it lessens night 
sweats. 

Sarsaparilla. Decoction of. Sarsapar- 
illa sliced and bruised six ounces, bark 
of sassafras root sliced, guaiacum wood 
rasped, licorice root bruised, of each one 



HEALTH AND ITS REQUIREMENTS 



241 



ounce, megereon sliced three drams ; steep 
for twelve hours in four pints of water, 
then boil for fifteen minutes and strain. 
Used in certain scrofulous and depraved 
conditions of the system, in syphilis, chronic 
rheumatism and a number of skin dis- 
eases. Use freely in wineglassful doses. 
Sassafras Tea. Sassafras is a very 
common remedy. The bark made into a 
tea makes a pleasant drink, and will relieve 



dysentery and inflammation of the blad- 
der. It will also, when applied externally, 
be found a good remedy for relieving 
inflammation of the eyes. 

Slippery-Elm Bark Tea. Break the 
inner peel of the bark into bits, pour boil- 
ing water over it, cover, and let it infuse 
until cold. Sweeten, ice, and take for sum- 
mer disorders, or add lemon juice and 
drink for a bad cold. 



ACCIDENTS AND EMERGENCIES 



GENERAL RULES FOR EMERGEN- 
CIES 

Do not get excited; otherwise you will 
be useless and perhaps worse than use- 
less. Act promptly. Know what to do; 
if not familiar with any special rule for 
the case, use common sense. Send for a 
physician if the accident is at all serious. 
Make the patient comfortable, and sec 
that he has plenty of air. Loosen collar 
and waist band, and unless the injury is 
in the head, lay it on a level with the 
body. If bleeding, stop it as quickly as 
possible, and cover with clean cloth. 
Should the patient vomit, turn him on 
the side, with the head low. 

A SIMPLE EMERGENCY OUTFIT 

Supplies that will prove useful in an 
emergency are rolls of bandages, of va- 
rious widths, made from sections of 
sheets, washed very clean, torn into 
strips and rolled very tight. A jar of 
borated gauze, for doing up small 
wounds as well as large, will lessen the 
chances of contamination and blood pois- 
oning. Rolls of absorbent cotton can be 
purchased, which will last an ordinary 
family for some months. (Use a bit of this 
instead of a powder puff for baby, and 
throw it away, using a fresh piece every 
time.) Keep'a supply of court plaster in a 
box in which it will keep perfectly until 
used. Narrow strips of this, used to draw 
together the edges to a long or a deep 
cut, after the wound has been well 
washed out in warm water would save 
many a child from an ugly scar. Use a 
bit of the absorbent cottor for washing 
out the wound, instead of a sponge — 
always of doubtful cleanliness. Select 
the court plaster that is on silk, for this 
is finest and best for dressing wounds. 
A bottle of carbolic acid, for use in the 
water in which a wound is washed, 
should be supplied; also a bottle of per- 
oxide of hydrogen, which, however, de- 
teriorates, and is best bought in very 
small quantities. Furnish mustard for 
emetics in poisoning and for plaster.s, 
and common salt. (See also The Medi- 
cine Chest.") 



HOW TO APPLY BANDAGES 

The Materials most commonly used for 
making bandages are either unbleached 
muslin or gauze. Muslin bandages are 
best when necessary to keep a splint in 
place, or make firm pressure. Gauzes 
are infinitely preferable when the object 
is only to keep a surgical dressing in po- 
sition; they adapt themselves more 
neatly to the part, and are much cooler. 
Bandages should be five to ten yards 
long; they vary in width from one inch 
to four; one inch for finger bandages, 
two for hands and feet, two and a half 
to three for head and arms, three to four 
for legs. 

Two Rules Are Very Important in 
bandaging: first, never make any bandage 
so tight as entirely to check the move- 
ment of blood, unless for a short time to 
arrest bleeding; and second, never apply 
a bandage so as to compress veins in a 
way to cause swelling below it. If arm 
or leg is bandaged, it is often well to 
bandage hand or foot also. Begin at the 
extremity and bandage toward the bodj". 

To Apply a Bandage to any part, take 
the bandage in the right hand, with the out- 
side of the roll held in the palm, and the 
thumb touching the part which is being un- 
rolled, along the edge of the roll, inside. 
The left hand is then to fix the end, and 
succeeding parts, of the bandage in place 
where it is applied. 

The Fundamental Forms of Bandaging 
are: the spiral, reverse, and figure eight. 
The figure eight principle is the one 
most used, and is the easiest method to 
learn. It is made by turning the bandage 
round the limb in the form of the figure 
8, each figure being higher than the pre- 
ceding one, but overlapping it one-third 
of its width. A bandage must lie 
smoothly without wrinkles, making an 
even but not too severe pressure. It 
must not be loose enough to slip, yet 
not tight enough to be painful or impede 
the circulation. When finishing a band- 
age always put the pin on the outer side 
of a limb, and in all cases where it will 
least interfere with the patient's comfort. 
Safety pins should always be used. In 



HEALTH AND ITS REOLTREAIENTS 



243 



bandaging a limb begin at the extremity, 
and work upwards from left to right. 
Hold the bandage with the roll side up- 
ward. 

To Bandage a Foot by the "figure 8 
method," for example, start the free end 
of the bandage at the instep, make a 
turn around the base of the toes, carry 
the bandage diagonally over the foot, 
across the point of the heel, and back 
from the other side till it coincides 
with the first turn. Cover this and carry 
a second turn around the heel, half an 
inch higher than the first. Continue 
making alternate turns under the sole and 
behind the heel, crossing over the instep, 
until the foot is covered. Finish with a 
couple of circular turns around the ankle, 
or if desired, continue up the leg. Re- 
versing is done by turning the right hand 
which holds the roll, so as to obliquely 
double the bandage, for one or more 
turns, as required. 

To Make a Sling take a square j'ard of 
muslin and cut it across diagonally; this 
makes two slings. When the fore-arm is 
injured its whole extent should be sup- 
ported equally. Put it in the center of 
the sling; carry its outer end around the 
neck on the side of the injured arm, and 
the end between the arm and the chest 
around the other side, tying them at the 
back. The third end is brought around 
the elbow and fastened in front. If the 
injury is of the upper arm the sling 
should support the wrist only, making 
no pressure on the elbow. Turn the 
hand palm inward, fold the apex of the 
bandage in place, the arm just above the 
wrist in the center of the sling, across the 
ends and tie them around the neck. 

TRANSPORTATION OF WOUNDED 

If no stretcher or ambulance is at 
hand, one may be improvised by turn- 
ing the sleeves of a coat inside out, pass- 
ing poles through them and buttoning 
the coat; a long stretcher maj' be con- 
structed with two coats. A broad board 
or shutter covered with straw or cloth- 
ing will provide a usable stretcher. The 
blanket litter may be used under almost 
any circumstances: Take two blankets, 
fold and roll, Tie the ends of the blan- 
kets together in reef knots, adjusted over 
the shoulders. The bearers kneel to re- 
ceive the patient, who sits between the 
blankets. Always test a stretcher before 
placing a patient upon it. Do not carry 
a stretcher on the shoulders except when 
going up hill and up stairs. Avoid lift- 
ing over walls, hedges and ditches: keep 
level. If a chair is used for carrying, 
carry the patient back foremost. 

DRESSING OF WOUNDS 

The all-important item in the treat- 
ment of wounds or cuts is absolute clean- 
liness or asepsis. Asepsis can be secured 
bv having everything that is to be used 
for the wound boiled just before apply- 



ing it, and using carbolic solution 1-500. 
Before dressing the wound if possible, 
therefore: Wash your hands, scrub and 
clean finger-nails thoroughly with soap 
and hot boiled water, with a few drops of 
carbolic acid in it. Wash the limb or parts 
around cut or wound with boiled water 
and soap, being careful not to wash 
dirt from around the sore into it. Wash 
out the wound with hot boiled water with 
a few drops of carbolic acid. If there 
is still oozing from the cut surfaces, 
press clean cloths wrung out of boiled 
water as hot as hands can bear against 
the bleeding surfaces till it stops. Draw 
the edges of the wound together with 
strips of court-plaster, if the wound is 
small. Lay over the wound so as to 
cover it well ten to twelve thicknesses of 
clean boiled and baked dry cheese-cloth, 
sheeting, or linen, and fasten on with a 
])andage. Let the injured parts be at rest. 
If you have secured asepsis and gotten the 
edges of the wound together closely, 
keep the wounded parts at rest for from 
three to six days; the wound will then 
heal without pain or pus, and without 
swelling, inflammation, or fever. Don't 
liinder the healing of a wound by putting 
pitch, tobacco juice, "healing ointments," 
liniments, or other filth into it. 

ARTIFICIAL RESPIRATION 

Place the person on his back on the 
floor, with a roll of clothing or hard pil- 
low beneath his shoulders. Hold the 
tongue out of the mouth, letting it slip 
back now and then without loosening 
the hold; if this cannot be well managed, 
pass a clean scarf-pin or large darning- 
needle from above downward through 
the tip of the tongue, if there is no 
assistant to hold the tongue with a 
cloth. Or tie a string, or hand- 
kerchief around the tongue and around 
the neck to keep the tongue out. This 
will prevent it from dropping back into 
the mouth and throat. Then, kneeling 
at the patient's head, take a wrist in each 
hand and draw the arms (keeping them 
on the floor) well above the head; stretch 
them. This motion expands the chest 
and air rushes in. The arms should be 
held in this position while the assistant 
counts one, two, three, slowl}'; then bring 
the elbows down slowly, and press them 
firmly on the sides of the chest, in this 
way forcing the air again out of the 
lungs. These movements should be made 
about fifteen times a minute, and con- 
tinued for at least an hour, unless nat- 
ural breathing shows itself before. If a 
.yasp he made, great gentleness must be 
used, and the patient assisted, not forced, 
in his efforts to breathe. During this time 
another assistant should with warm flan- 
nels, rub the legs and lower parts of the 
body — alwaj's upward; and also have hot 
bricks, flat-irons, or hot bags of sand or 
salt, bottles of hot water, or anything 
else warm, laid alongside of the patient's 



HEALTH AND ITS REQUIREMENTS 



245 



body, and put to his feet. As soon as 
breathing has been established, place the 
patient in a warm bed, give him a little 
hot milk or coffee, and let him sleep. 
Everything should be done promptly, 
without delay, but not too hastily. 

PARTICULAR EMERGENCIES 

Apoplexy. In cases of insensibility in 
which there is loud snoring the person is 
seized with apoplexy. Raise the head, 
loosen the garments, admit fresh air, ap- 
ply cold to the head, and heat (say a 
mustard poultice) to the feet. Also rub 
powerfully on the back and neck, making 
horizontal and downward movements, to 
draw the blood away from the brain and 
vitalize the nerves. Apply cold water to 
the face, and to the hair on the top and 
side of the head, and send for a physi- 
cian. 

Bites. In the case of poisonous bites, 
as from snakes, bandage tightly above the 
wound, cut out edges of wound with 
knife or cauterize with nitrate of silver: 
wash the wound with whiskey or with a 
solution of bichloride of mercury. The 
important thing is to keep a tight band- 
age above the wound for several hours. 
Take raw onions and salt enough to 
make them very salty, crush together 
thoroughly. Apply as a poultice directly 
to the bite. Remove it when it turns 
green. Renew frequently until it no 
longer colors. Drink a glass of water in 
which is dissolved half a tablespoonful 
of soda; and bathe the wound in a strong 
solution of soda. As soon as a dog of 
questionable sanitj' bites you, go to a 
doctor or a druggist, and have the wound 
thoroughly burned out with caustic. 
Then start straight for one of the Pas- 
teur Institutes. They cure a large per- 
centage of the cases. (See also Hydro- 
phobia.) 

Bleeding, Cuts and Wounds. The first 
tiling to be done in the treatment of a 
wound, especiall}' where blood vessels 
are severed and tliere is much hemor- 
rhage, is to stop the bleeding, and send 
for a physician or surgeon. If the bleed- 
ing is but slight, or there is no artery 
severed, the free application of cold wa- 
ter may be sufficient to check it; or salt 
and water, or a solution of alum in water. 

In bleeding from slight wounds, cover 
with surgically clean cotton or gauze. 
Bandage firmly. The blood from veins 
is dark • red, flows freely from the 
wound and does not spurt. Lay patient 
down. Loosen tight clothing, garters or 
straps. Elevate wounded part. If se- 
vere, press on wound with hard pad of 
clean gauze or cotton. Apply cold by 
means of ice. If this does not stop 
bleeding, apply tight bandage near 
wound, but on side farthest from heart. 
In stopping bleeding by pressure, re- 
member that flow of blood in veins is 
toward the heart; in arteries from tlie 
heart. 



The blood from the arteries is bright 
red in color, and conies in spurts. There is 
great danger. Act quickly. Send for a 
surgeon. Laj' patient down, cut away 
clothing and expose wounds. Elevate 
wounded limb. Apply pressure immedi- 
ately, by thumb and finger covered with 
surgical gauze or a clean towel. Replace 
this by crowding gauze into wound and 
hold it with tight bandgage. If bleeding 
does not stop compress arteries with 
tight bandage near the wound (but be- 
tween heart and wound) by tying hand- 
kerchief, or other cloth or rope loosely 
about limb or body, above wound and 
twisting tight with stick or knife handle 
inserted. It may be necessary to place a 
roll or other lump over artery. A doctor's 
aid must be sought immediately, for if the 
blood is shut off in this manner longer 
than an hour gangrene is likely to set in. 
If artery passes over bone, press there 
with hand. If not use tight bandage. 
When bleeding is stopped, give warm 
drinks of tea, coffee or milk; cover the 
wound at once with surgically clean gauze 
or absorbent cotton and bandage. A 
soiled covering is worse than none at all, 
and may cause blood poisoning. 

In fainting from bleeding, lay the pa- 
tient on the floor or couch, lower the 
head, keep the limbs elevated; apply 
warmth. Bleeding will start again when 
consciousness is restored. In bleeding 
from the socket of a tooth, pack with 
plaster of Paris. 

For nose-bleed, lay patient on back rais- 
ing arms above head. Apply ice or cold 
water to forehead, nosg and back of neck. 
Let patient snuff solution containing a 
tablespoonful of salt in a pint of water, 
or dilute solution of alum or dilute 
lemon-juice. If this fails, stuff gauze or 
cotton into the nostrils. It may be need- 
ful to raise the head, and place over it 
both arms, so that it will rest on the 
hands; dip the lint plug, slightly moist- 
ened, into some powdered gum arable, 
and plug the nostrils again; or dip the 
plug into equal parts of powdered gum 
arable and alum, and plug the nose. The 
nose must not be blown for several 
hours. 

Another affective means in ordinary 
nosebleed is to take a strip of the white 
paper from the edge of a newspaper, 
four inches long; roll and then flatten be- 
tween thumb and finger. Moisten in wa- 
ter, raise the upper lid, and place roll 
firmly on gums above teeth. Pull upper 
lip down into place; the pressure will 
relieve the nosebleed at once. 

Bleeding from lungs. Place the pa- 
tient on floor in a sitting posture. Give 
small pieces of cracked ice. Also small 
portions of salt mixed with vinegar. 
Place cold wet cloths on chest or 
stomach. 

Wounds. In the treatment of open 
wounds where there has been surface in- 
jury only, and the discharge has not been 



HEALTH AND ITS REQUIREMENTS 



247 



great, much benefit has been found to 
follow the simple plan of treatment here 
described: The part is well washed with 
warm water. It is patted dry. Then it 
is very freely covered with boric acid 
powder. Over all is laid a piece of linen. 
Now adhesive plaster is cut into strips so 
long that they can go across the linen, 
and be attached to the healthy skin. By 
means of six or more such strips the linen 
is securely fixed. Over this is placed a 
piece of absorbent cotton. Finally, the 
part is neatly bandaged. Practically the 
air is now excluded from the sore part; 
and this is the reason for whatever good 
may result. The dressings are removed 
at the end of seven or ten days. The 
part is washed, then treated as before. 

In treatment of wounds under ordi- 
nary emergency conditions remember 
the following points: 

Send for a surgeon. Do not touch the 
wound with the hands. Arrest bleeding. 
Do not disturb blood clots. Remove for- 
eign substances when it can be easily 
done. Never probe for a bullet. Bring 
the edges of the wound together. Cover 
the wound as quickly as possible, using' 
only scrupulously clean materials. Keep 
the part quiet with a sling or splint. Rest 
is essential to the healing of wounds. 

For a cut the prompt use of peroxide 
of hydrogen is advisable. It is antiseptic 
and cleansing and should always be on 
hand for an emergency. 
(See Dressing of Wounds.) 

Bruises and Bumps. Flesh is said to 
be bruised when the smaller blood ves- 
sels are mangled so that the blood es- 
capes from its proper channels into the 
cellular tissues of the true skin. To pre- 
vent discoloration or congestion from 
bruises, apply as hot water as can be 
borne for five or ten minutes, renewinu; 
cloths as soon as they become slightlj- 
cold. After that, witch-hazel, vinegar 
and hot water, or alcohol and water, put 
on with a bandage and often moistened. 
For bad bruises bathe with a solution of 
tincture of arnica, using two teaspoons 
to half a pint of water; or if this cannot 
be easily obtained, use one'part vinegar 
to three parts water. A mixture of from 
two to three parts of salol with 50 parts 
of starch is recommended as an applica- 
tion to inflamed and painful surfaces, 
bruises, burns, and painful skin disease; 
of all kinds. The remedy is simply 
dusted on the surface. 

When the baby bumps his head don't 
shake him nor otherwise agitate him in 
the foolish idea that a child who has 
fallen on his head must not be allowed 
to go to sleep or he may never wake up. 
Rub the bump with a bit of butter on the 
finger or apply cloth wrung out of hot 
water. If he has struck on the back of 
his head and presently becomes sick at 
the stomach, and shows signs of drowsi- 
ness, there is cause for uneasiness. There 
may be slight — or severe — concussion of 



the brain. Send for a doctor and keep 
the child as quiet as possible until he 
comes. Apply a sponge wet with cold 
water to the top of the head and a hot 
water bag to the feet, and let him lie 
upon the bed, the head raised rather 
higher than usual. 

Burns and Scalds. ( For avoiding 
burning and extinguishing fires, see 
Fires.) When one's clothing is on fire, 
throw the person down, wrap in a rug, 
blanket, anything to smother the flames. 
Roll on the floor until flames are extin- 
guished. Keep the flames as much as 
possible from the face, and prevent hot 
air from entering the lungs. In making 
escape from burning building keep the 
face as near the floor as possible as there 
is less smoke. If possible wrap wet 
cloth about the mouth and nostrils. 
.A.fter extinguishing the fire remove all 
the clothing near the burned part, by 
cutting with shears or knife. Avoid open- 
ing the blisters. If cloth adheres to the 
skin soften with water before trying to 
remove it. Wet the injured part 
thoroughly with water and apply ordi- 
nary baking soda to keep out the air. 
Lard-oil, tallow, molasses, moist flour 
will do in an ordinary emergency. Do 
this promptly to prevent suffering. Af- 
terwards mix soda, glycerine and water 
together to make a thin paste, adding a 
few drops of carbolic acid in the water. 
Wash away the first application and 
spread on. Cover the surface with soft 
linen or cotton cloth. Acid burns may 
be treated in the same way, after wash- 
ing away the acid; clean water, clean 
lime-water or solution of soda is best. 
(Use a tablespoonful of baking soda in 
a pint of boiling water.) 

In burns from drinking acids, take a 
dose of baking soda diluted so as to be 
quite weak. Oil and the whites of eggs 
are good for burns in the mouth caused 
by chemicals or fluids. Where burns on 
the surface of the body are very exten- 
sive, dress only a small portion at a 
time. Pitch, wax or other adhesive sub- 
stances if on the burned part should be 
allowed to remain. Indeed, the dressing 
on a burn or scald should be changed as 
seldom as possible, as this retards heal- 
ing. A good rule is not to remove the 
dressing until the inflammation subsides. 
In case of severe shock from burns the 
patient may be placed on a sheet just as 
he is and placed in a bathtub full of tepid 
water. Keep the body immersed up to 
thechin, see that the water is kept warm; 
patient may be left in bath indefinitely. 
If the burn is not large, but painful, 
cover the burned surface with a thick 
layer of flour, powdered starch, zinc oint- 
rnent, or cotton batting. Equal parts of 
limewater and linseed oil may be applied, 
and the burn covered with cotton. It is 
important in burns to apply Mecca Com- 
pound on absorbent cotton as a dressing 
that will exclude the air. The white of 



HEALTH AND ITS REQUIREMENTS 



249 



an egg put over the burn to exclude the 
air at once is soothing and painrepress- 
ing. It acts as a varnish and protects the 
flesh from contact with the air, which 
causes the severe agony. The white 
of an egg well beaten with one table- 
spoonful of fresh lard until a little 
water separates is an excellent remedy, 
and also the yolk of an egg beaten up 
with glycerine is most soothmg. 

To keep a burn from blistering put 
plenty of butter on and then baking soda, 
or use Mecca Compound, and in an hour 
the pain, too, will be all gone. An ex- 
cellent cure for burns and scalds is: 
Two drams of boric acid, two ounces of 
glycerine, two ounces of pure olive oil. 
Apply constantly to the surface with bits 
of old linen or absorbent cotton. 

Where there is prostration or collapse 
from the shock of burning, it may be 
necessary to give small quantities of 
stimulants (cofifee or hot milk — two tea- 
spoonfuls at a time — are good), to be 
withheld when signs of reaction come: — 
such as strengthening of the pulse, 
warming of the skin, and return of color 
to the face. 

Choking. (See Foreign Objects — In 
Throat.) 

Cramps. Bathe the part in water as 
hot as can be borne; apply mustard- 
plaster to the parts aiifected, and to the 
extremities. Vigorous rubbing is often 
helpful. 

Crushing. (Fingers or Toes.) Mould 
into natural shape with light touch. Do 
not handle them with your bare fingers: 
cover your fingers with gauze or clean 
cloth. Then wrap crushed finger or toe 
in soft cloths wet in hot water and a little 
laudanum. 

Hands or Feet. Do not attempt much. 
Tie injured part loosely in surgically 
clean cloth. 

Arms and Legs. Lay patient down, 
cut away clothing, do not move part. 
Wrap with clean gauze. Wrap several 
sheets of absorbent cotton over this, 
bandage over all to hold dressing firm. 

Chest or Lower Part of the Body. Simp- 
ly dress any wound with clean gauze and 
apply warmth until surgeon arrives. In 
all cases send for surgeon at once. 

Dislocation. If of bones of arm or leg. 
send for physician and keep patient 
quiet and comfortable. Smaller bones, 
as of IWiger, may sometimes be set with 
advantage, before swelling occurs, by 
steady, strong pull. Then apply cold 
wet bandage. 

Drowning. Never give up a person as 
dead. People have been resuscitated 
who have been under water for more 
than an hour. Observe the following, in 
their order: 

1. Remove the clothing above the 
waist. 

2. Turn the person face down upon 
the ground. Place your two arms un- 
derneath his chest and give him a few 



upward jerks as high as possible with- 
out raising his forehead off the ground, 
by this means the water is drained out 
of his throat and lungs. 

3. Turn the person on his back and 
employ artificial respiration as given 
above. 

An effective method of raising and lo- 
cating a body in the water is as follows; 
Take a half gallon fruit jar, fill it half 
full or a little more than half full of un- 
slaked lime, then put on the rubber and 
screw the metal top on perfectly air- 
tight. Perforate the top with small hole, 
attach a weight and sink the jar in the 
locality where the body of the drowned 
person is supposed to be. As the water 
seeps into the jar the lime gradually be- 
comes slaked and generates a gas, which 
in ten minutes will cause an explosion 
with the force of dynamite, raising every 
object to the surface within a radius of 
50 feet. Those who have seen the oper- 
ation say it has never failed to bring the 
desired result. 

Electric Shock. If you can, shut off 
current as quickly as possible. Release 
injured person from contact with wire. 
Be careful to protect yourself from 
shock. In releasing the patient do not 
touch wire «r any part of patient directly. 
Don't touch with bare hands; don't use 
anything made of metal; don't use a 
moist stick. If rubber boots and rubber 
gloves are at hand, stop to put them on, 
you will save time in the end. If not, 
try to find a dry paper or dry board to 
stand on before touching patient. Cov- 
ering hands with dry paper is wise. If 
wire is lying on top of patient, flip it off 
with a stick. If wire is under patient, 
and you have to lift him, do not grasp or 
touch his body, take hold only of his 
clothes. In electric shock, patient is gen- 
erally insensible. Lay him down, loosen 
clothing. If breathing is suspended, use 
artificial respiration. Burns caused by 
electric shock can be treated just as 
burns from fire. 

Epilepsy. Loosen all clothing; put 
something between the teeth to prevent 
the tongue from being bitten; have the 
head on a level with the feet; give plenty 
of fresh air but no stimulants. 

Fainting. Lay the person down at 
once. Get the crowd to move away. 
Open the windows, or carry the uncon- 
scious patient (horizontallj') out into 
the fresh air. Sprinkle cold water on 
the face; loosen everything about the 
neck and chest; hold smelling-salts, for 
a moment at a time, under the nostrils. 
.\n ordinary attack will thus soon pass 
away. 

When consciousness returns, give light 
stimulants as hot milk, tea or coffee. This 
may help to relieve also any succeeding 
headache. When a person faints in a 
theater or other public building, the head 
can he bent forward without attracting 
any particular notice. The blood will 



HEALTH AND ITS REQUIREMENTS 



251 



gravitate to the brain and consciousness 
be resJ:ored. 

Fires. Fires require air: therefore, 
on its appearance, every effort should be 
made to exclude air; shut all doors and 
windows. By this means fire may be 
confined to a single room for a sufficient 
period to allow all the inmates to be 
aroused and escape : but if the doors 
and windows are thrown open the fan- 
ning of the wind and draft will instantly 
cause the flames to increase with great 
rapidity. It must never be forgotten that 
the most precious moments are at the 
commencement of a fire, and not a single 
second of time should be lost in tackling 
it. In a room a tablecloth may be so 
used as to smother a large sheet of flame, 
and a cushion may serve to beat it out; 
a coat or anything similar may be used 
with an equally successful result. In 
taking rooms in a hotel or similar build- 
ing, always notice the location of ex- 
tinguishers and of means of escape from 
fire. The great point is presence of mind, 
calmness in danger, action guided by 
reason and thought. In all large houses 
tliat are not provided witli extinguishers 
or fire escapes, buckets of water should 
be placed on every landing; a little salt 
should be put into the water. 

To escape from a burning building in 
which there is much smoke and it is 
found impossible to run quickly to the 
means of escape, crawl on the floor, the 
clearest air is the lowest in the room. 
Cover the head with a wet woolen wrap, 
in which holes may be cut for the eyes. 
Keep your wits. In case of fire from kero- 
sene, don't use water, it will spread the 
flames. Dirt, sand, or flour is the best 
extinguisher; or smother with woolen 
rug, or table-cloth or carpet. Fires in 
chimneys, often very dangerous, may be 
quenched by throwing salt on the fire 
below, thus creating a gas that is deadly 
to flames. 

Foreign Objects in the Body. In the 
eye. In ordinary cases place the fin- 
gers upon the closed lid of the other 
eye, and hold them there lightly, mov- 
ing about gently. Do not touch the 
eye in which the object is lodged (as rub- 
bing lacerates the lid). Soon the eye 
affected will open, the water will flow, 
the object will come out and the pain 
cease. There does not seem much 
reason in this method, but it is wonder- 
fully effective and worth trying. Na- 
ture's way of removing foreign bodies 
from the eye is by means of the tears. 
.\ flaxseed inserted under the lid not only 
forms a relieving mucilage, but raises 
the lid slightly and allows the tears a 
better opportunity to wash out the mote. 
A loop of a clean hair from a horse's 
tail answers the same purpose and by 
moving it gently about and then down- 
ward it may serve to draw the mote to 
the edge of the lid. If it becomes neces- 
sary to turn back the lid. laying a slender 



penholder across about the middle of tlie 
lid on the upper edge of the cartilage and 
pressing gently downward, at the same 
time grasping the eyelashes and drawing 
upward, the lid will turn outward at the 
edge of the cartilage, exposing the lower 
half, where the mote usually lodges. If 
seen, it may be removed by a soft, wet 
cloth. If it cannot be seen by the naked 
eye it may be located by the use of a 
reading glass. Another method is to pull 
the upper lid out and down over the 
lovv'er lid and blow the nearest nostril; 
the brushing of the lower lashes and re- 
sulting free flowing of tears will usually 
wash away the disturbing particles. 

Sometimes a metallic substance as an 
iron filing may strike the eyeball with 
such force as to become imbedded in it. 
In this case other means will have to be 
used. A magnet is sometimes useful in 
drawing out a metallic mote. Hold it 
close to the open eye. Or the condition 
may be remedied by doubling back the 
upper or lower eyelid, according to the 
situation of the substance, and with the 
flat edge of a silver probe, taking up the 
metallic particle, using a lotion made by 
dissolving six grains of sugar of lead 
and the same of white vitriol, in six oun- 
ces of water, and bathing the eye three 
times a day till the inflammation sub- 
sides. Another plan is: Drop a solu- 
tion of sulphate of copper (from one to 
three grains of the salt to one ounce of 
water) into the eye, or keep the eye open 
in a wineglassful of the solution. Bathe 
with cold lotion, and exclude light to 
keep down inflammation. Seek an oculist 
at the earliest opportunity. 

When lime gets into the eye, syringe 
it well with warm vinegar and water in 
the proportion of one ounce of vinegar 
to eight ounces of water; exclude light. 

In the Ear. Great care must be vsed 
in attempting to remove anything from 
the ear. To get out live insects or other 
objects, put gl3rcerine in the ear and 
syringe with tepid water; must be done 
gently, the stream being directed toward 
the bottom of the canal. A piece of cot- 
ton wool, saturated with a strong solu- 
tion of salt or vinegar, inserted into the 
ear usually kills the insect and it comes 
out with the plug of cotton. 

Do not use any instruments. Call a 
pliysician if necessary. If beans or seeds 
are not washed out by syringing, the 
water may cause them to swell and pro- 
duce pain. To obviate this, drop glycer- 
ine in the ear, which absorbs water and 
will thus shrivel up the seed. 

If a shot has been put into the ear. 
pour in a teaspoonful of olive or almond 
oil. and then let the child be turned 
rather suddenly over, so as to cause it to 
roll or slide out. 

In the flesh or skin. In case a needle 
is imbedded in the flesh, apply a magnet 
immediately. If this fails or is impossi- 
ble, resort must be had to the knife and 



HEALTH AND ITS REQUIREMENTS 



253 



tweezers. Similarly in case of a thorn in 
the flesh; unless promptly withdrawn, 
the adjacent flesh will fester. A splinter 
which has been driven into the hand can 
often be extracted by steam. Nearly fill 
a wide-mouthed bottle with very hot 
water, place the injured part over the 
mouth of the bottle and press it slightly. 
The suction thus produced will draw the 
flesh down and in a minute or two the 
steam will extract the splinter and in- 
flammation together. To release a ring 
from a finger swollen or grown too large 
for it, wrap the finger with a small, 
strong twine, commencing at the e.K- 
tremity of the digit, and proceed wrap- 
ping it round and round until close to the 
ring, then, with some flat, blunt instru- 
ment, slip the string beneath the ring, 
commence to unwrap it, and the ring will 
gradually move to the finger's end. 
Where the pain is too keen, or the swell- 
nig so great as to threaten laceration 
from the ring's edges, or the wrapping 
method proves a failure, procure a file or 
saw, insert something under the ring to 
prevent wounding the flesh, and proceed 
to saw or file the band apart. 

For any accidental cut with glass, rusty 
iron or nail driven into the foot, with- 
draw the object and cleanse with clean 
water and lemon-juice. The simplest 
and quickest way to prevent the spread 
of the poison into the system is to fill 
the wound with turpentine and bind on 
a piece of fat pork. Then consult a 
physician. Another remedy is to rub an 
ounce of warm, half-melted tallow into 
the wound by means of a clean smooth 
linen rag, keeping up the rubbing pa- 
tiently until the swelling subsides. In 
serious cases use tight ligatures or band- 
ages. Butter, oil or fat may be used as 
antiseptics, but ammonia and carbolic 
acid, the latter diluted with 95 per cent 
of water, are the best. (See Lockjaw.) 

The Nose. An object in the nose may 
be removed much as in the ear. Forceps 
are perhaps more easily used in the nose 
than in the ear. Make the patient take a 
full breath, then close the mouth and the 
other nostril firmly and blow — the air 
will probably e.xpel the obstruction. If 
this fails, and the object is m sight, com- 
press the nostrils above and hook it out 
with a hairpin or piece of bent wire. 

The Throat. Choking may sometimes 
be relieved by thrusting the fingers or 
finger or carefully bent wire into throat 
and withdrawing the object. If the pa- 
tient is a child, and the object is in wind- 
pipe or anything easily expelled by the 
breath, lift him up by the heels and slap 
several times smartly, between the shoul- 
ders, while hanging head downward. The 
same thing can sometimes be brought 
about by raising the left hand of the 
child as high as possible. 

Swallowing the white of an egg will 
frequently help to pass a foreign object, 
in the gullet, downward. Pre':sure on 



the back of the tongue sometimes pro- 
duces vomiting that will relieve. If a 
sharp object has been swallowed, no 
liquid should be given but dry food, such 
as bread, crackers, conimeal batter or 
pancakes to coat the object. Of course, 
a surgeon or physician should be called at 
once. For a wheat beard in the throat, a 
paddle may be whittled from wood, with 
which the tongue can be depressed, and 
a view be obtained of the throat; theii 
the ends of a crooked twig may be bev- 
eled off and the stick, being broken in 
the middle, furnishes a pair of rude for- 
ceps ; press the tongue down till a fair 
view is obtained of the throat and use 
the wooden tweezers to extract the 
beard. 

Fits. Kneel by patient's head, put one 
arm under his head and with the other un- 
do collar. Place the handle of a penknife 
or any other hard substance in a hand- 
kerchief and put between the teeth to 
prevent biting the tongue. Do not re- 
strain his movements. Do not give any- 
thing to drink. (See also Epilepsy.) 

Fractures. Call a physician and make 
the patient as comfortable as possible. 
Apply cold or hot cloths, keep the body 
warm. Give hot tea, coflfee or milk; don't 
give whiskey. Simple fractures are those 
where the bone is broken, but does not 
pierce through the flesh. A compound 
fracture is a broken bone that sticks out 
through the flesh making a wound. In 
simple fractures it is only necessary to 
put the limb in splints. Don't attempt to 
move him until this is done. First re- 
move the clothing from the injured part, 
and bind up the wound. Splints can be 
made from anything convenient, such as 
broom sticks, umbrellas, canes, barrel 
staves, etc. Be sure to have the splints 
longer than the limb. Put heavy pad or 
cushion around the limb before putting 
on splints. Bind them on with bandages, 
putting a splint on each side of the limb. 
If you have nothing better, bandages 
can be made from handkerchiefs, towels, 
suspenders or straps. If it is a compound 
fracture put gauze next to the wound, 
cover with clean cotton. Pad well and 
bandage before putting in splints. 

Freezing. Freezing to death is com- 
paratively painless, and results from low- 
ering of the bodily temperature, produc- 
ing a congealed state of the blood. 
When riding or walking through a very 
cold atmosphere, if a disposition to sleep 
manifests itself, do not yield; it is death. 
(A covering of snow, however, is better 
than exposure to the open winds, if you 
are overcome by the cold.) A sudden 
change in temperature will almost always 
be fatal, if a considerable portion of the 
body has been frozen. Carry the person 
to a cold apartment, remove the clothing 
over the frozen member, and rub the 
body with snow or cold water. After a 
while if the patient seems to regain con- 
sciousness, and if the limbs lose their 



HEALTH AND ITS REQUIREMENTS 



-'55 



rigidity, the hand may be substituted for 
the cold application. The continuous 
rubbing may now be discontinued and 
only occasional friction employed. Rough 
manipulation may destroy the skin, so 
the foregoing measures should be pur- 
sued very gently. Give ammonia or 
smelling salts by inhalation. As soon 
as the patient can swallow, beef tea may 
be given. It is not until the patient has 
revived to a considerable extent that he 
should be placed in a warm room. If 
portions of the body later become dark 
blue or mottled, gangrene has com- 
menced. 

When any part of the body has been 
frozen, it should be kept perfectly quiet 
till it is thawed out, which should be 
done promptly, but not too hastily'. As 
freezing takes place from the surface in- 
wardly, so thawing should be the reverse 
order, from the inside outwardly. The 
thawing out of a portion of the flesh, 
without at the same time putting the 
blood from the heart into circulation 
through it, produces mortification, but 
by keeping the more external parts still 
congealed, by the use of snow or ice, 
till the internal heat and the external 
blood gradually softens the more interior 
parts, and produce circulation of the 
blood as fast as thawing takes place, 
most of these dangers are obviated. 

Hanging. Loosen the rope and apply 
artificial respiration. Relieve congestion 
of blood in head by mustard plaster at 
feet, or abdomen, and stimulate with 
ammonia or smelling salts carefully by 
intermittent inhalation if there is any 
breathing. 

Hiccoughs. Hiccoughs may be re- 
lieved by a sudden application of cold — 
by two or three mouthfuls of cold water, 
by eating small bits of ice, by a pinch of 
snuff, inducing counter irritation, or by a 
slight fright. 

In severe attacks apply mustard plas- 
ter over the stomach. Hot water fomen- 
tations or hot vinegar, applied in the 
same manner will sometimes bring relief. 
Let the patient draw a deep breath and 
hold it as long as possible. (See also 
same subject in Medical Recipes.) 

Lockjaw. It is said that no person 
need die of lockjaw if these directions 
are properly followed as soon as the 
characteristic symptoms appear. Put 
hot wood ashes into water as hot as the 
patient can bear, and put the injured 
member into it; if the part injured can- 
not be put into the water, wet cloths in 
the water and apply them quickly. .'\t 
the same time bathe the spine from the 
neck down with cayenne pepper and 
water, or with mustard and vinegar — any 
good laxative stimulant. It should be as 
hot as the patient can bear it. Don't 
stop work until the jaws relax. At the 
same time have warm turpentine poured 
into the wound causing the poisoning. A 
thick poultice of Mecca Compound ap- 



plied to the injured part will give quick- 
relief. (See Bleeding, Cuts and Wounds.) 

Shock. When a person has been se- 
verely injured or badly frightened, there 
follows a condition of the nervous sys- 
tem which is known as shock. A person 
suffering from a shock generally becomes 
pale, cold, faint, and trembling, with a 
small weak pulse. The mind is dull and 
the person looks an.xious and distressed. 
Sometimes the person is excited and rest- 
less. Sometimes insensible. The first 
thing to do is to restore warmth to the 
body. Cover with blankets or coats, 
apply hot water bottles, and if need be 
mustard plaster to soles of the feet and 
wrists. Chafe the arms and legs, and if 
conscious give hot milk, tea, or coffee. 
Avoid giving whiskey unless by physi- 
cian's order. If, however, he cannot be 
found, and the case is urgent, give a 
rectal injection of whiskey, i ounce: 
water 5 ounces (105° F.) ; salt, 5 grains. 
Coffee may be used instead of water and 
and salt. (See also Electric Shock.) 

Sprains should be treated as quickly as 
possible with hot water, after which the 
parts affected should be rubbed with lin- 
iment. Tincture of arnica is an excel- 
lent application for sprains; also the 
white of an egg into which alum has been 
stirred until as thick as jelly. Apply hot 
cloths, and, in case of lower limbs es- 
pecially, bandage with heavj' folded tow- 
els. Let no effort be made to use the 
limb, and move as little as possible. 

Stings. The pain caused by the sting 
of an insect is the result of an acid poison 
injected into the tissues. The first thing 
to be done is to draw out the sting. 
Press the end of tube of a small key firm- 
ly on the wound, moving the key from 
side to side, to favor tlie expulsion of the 
sting with its accompanying poison. Ap- 
ply a paste of common soda. Other 
common remedies are: Soft soap, liquor 
of ammonia (spirits of hartshorn), smel- 
ling salts, washing soda, quicklime made 
into a paste with water, lime-water, the 
juice of an onion, bruised dock leaves, 
.tomato juice, and wood-ashes. If the sting 
be severe, rest and coolness should be 
added to the other remedies, more es- 
pecially in the case of nervous subjects. 
Stings in the eye, ear, mouth, or throat, 
sometimes lead to serious consequences: 
in such cases, medical advice should al- 
ways be sought if possible. To allay the 
pain, itching of burning caused by the bite 
of gnats, mosquitoes or bugs, use toilet 
vinegar or aromatic spirits, elderberrj- 
water or spirits of camphor. .'Vn oint- 
ment made for insect bites is composed 
of hartshorn, oil of citronella and cam- 
jihor. 

Suffocation From Poisonous Gases. 
Remove patient to open air or open all 
windows. Dash cold water on face and 
chest. If necessarj' use artificial respi- 
ration. .'Xpply hot water bottles to body 
,-ind put mustard plasters to heart, soles 



HEALTH AND ITS REQUIREMENTS 



257 



of feet and wrists. Give twenty drops of 
ammonia in a glass of water at frequent 
intervals. 

Sunstroke. There are two forms of 
sunstroke. The mild form is that known 
as heat exhaustion. This manifests itself 
in the cases of people who are overcome 
by the heat without being actually sun- 
struck. The skin is pale, cold and 
clammy, and the pulse feeble. While 
death sometimes results, the patients un 
der good treatment will usually recover. 
.\ person affected this way should be re- 
moved to a shady spot, laid on his back 
and have the head atid chest dashed with 
cold water. Spirits of ammonia (harts- 
horn) should be applied to the nostrils, 
and sometimes it is necessary to admin- 
ister small quantities of stimulants. Heat 
stroke or insolation is the serious form 
of this trouble and the one to be most 
guarded against. In cases of real insola- 
tion the face becomes purple, the eyes 
bloodshot, the veins swollen and corded, 
and the skin dry and burning hot to the 
touch. It is not always fatal, but many 
of those who lives are saved are ever 
afterward invalids with brain power 
more or less impaired. In any case get the 
sufferer into as cool and shad)' a place as 
possible, loosen clothing, dash cold water 
over the head and face and rub body with 
ice. In ordinary heat prostration as dis- 
tinguished from sunstroke, lay the suf- 
fer flat on his back and apply heat to 
the body and limbs, bathing the face witli 
warm water. Avoid giving alcoholic stim- 
ulants; give tea, coffee or hot milk in- 
stead. Workmen and others exposed to 
the direct rays of the sim should havr 
the head well protected and should wear 
woollen next to the skin. A very useful 
precaution is a pad of cotton batting or 
flannel sewed along the back of the un- 
dergarment so as to cover and protect 
the spine. 

Wounds. (Sec Bleedin?:. Cuts an<l 
Wounds.) 

POISONS AND ANTIDOTES 
The Principles of Relief. The treat- 
ment in cases of poisoning has three ob- 
jects in view: to remove the poisonous 
substance, neutralize its further action, 
and remedy the ill effect already pro- 
duced. 

The first thing to do usually when a 
poison is swallowed is to give an emetic: 
Stir salt and ground mustard, a heaping 
teaspoonful of each (or a tablespoonful 
of either), in a tumbler of water and 
have it drunk immediately. It should 
cause vomiting in one minute. The first 
vomiting does not necessarily clear the 
stomach of its contents. Much of the 
poison may remain adherent to the 
mucous membrane, requiring frequent 
washings for detachment and removal. 
After the first vomiting, there is usually 
little trouble in keeping it up, by simply 
givincr plenty of tepid water: otherwise 



the emetic should be repeated three or 
four times. Never give large drafts 
of fluid until those given before have 
been vomited, because the stomach' will 
not contract properly if filled, and the 
object is to get rid of the poison as 
quickly as possible. A warm water in- 
jection of soapsuds should also be given, 
the patient kept warm, and, as soon as 
vomiting ceases, the chemical antidote 
given. In the absence of the indicated 
antidote it is always safe to give the 
whites of two or three eggs m a cup of 
the strongest coffee; if no coffee, in 
sweet cream; or if no cream, in sweet 
milk; if none of these, give the eggs 
alone. Meantime get the -doctor; but 
if this is done while he is coming, it may 
save a life. It is always well to give a 
tablespoonful of powdered charcoal in a 
glass of water. 

If alkali poison has been taken.. give an 
acid antidote: if an acid, give an alkali 
antidote. 

The symptoms of poisoning are of two 
opposite types. .An irritant poison pro- 
duces violent pains and cramps in stom- 
ach, nausea, convulsions. Most mineral 
poisons, such as alkalis and acids are ir- 
ritant. .*\. narcotic poison produces 
stupor, coldness, stiffness of extremities, 
vertigo, delirium, paralysis of lower 
limbs. Most vegetable poisons, such as 
aconite, belladonna, camphor or opium, 
are narcotics. It is important to keep the 
patient moving. Whipping the body 
with a folded towel wrung out in cold 
water is of the greatest use in cases of 
narcotic poisoning. 

Consult physician in all cases and when 
possible, send him a written statement 
of the case. The stomach-pump can only 
be used by skillful hands, and then with 
caution. 

The treatments in special oases are 
briefly indicated as follows: 

Acids. Mineral. Chalk, magnesia (plas- 
ter off wall), solution of cooking soda, 
or saleratus; dilute ammonia, then bar- 
ley-water, linseed-tea, or olive-oil. 

Acetic Acid. (See Acids, Mineral and 
O.xalic Acid.) 

Aconite. Emetics, stimulants external 
and internal, — coffee is good. 

Ammonia. Vinegar or lemon-juice, 
followed by castor or olive oil. (The an- 
tidote should thus, in this case, be given 
before the emetic, as the action is so 
rapid. ) 

Antimony. Strong tea in large quan- 
tities. 

Aqua Fortis. Same as Acids, Mineral. 

Arsenic. The best antidote is tincture 
of iron, diluted with water, and baking 
soda. Give milk in large quantities, or 
the white of eggs, or flour and water. 
Follow with stimulants. 

Argenti Nit. Large teaspoonful of salt 
in cup of water; repeat in ten minutes: 
then give castor oil and linseed-tea or 
barlev-watcr. 



HEALTH AND ITS REQUIREMENTS 



259 



Atropia. Same as Belladonna. 

Bad Fish or other food. Emetics; 
then a large dose of castor oil with some 
warm spice. Mustard plaster to pit of 
stomach if necessary. 

Bed-Bug Poison. Same as Corrosive 
Sublimate. 

Belladonna. Same treatment as for 
Aconite, — Coffee or other stimulants; and 
artificial respiration if necessary. 

Blue Vitriol. Same as Cupri Sulph, 
and Copper. 

Calomel. White of eggs ; milk ; sweet, 
sperm or castor oil, flour and water. 

Cannabis Indica. Hot brandy and wa- 
ter, lemon-juice, vegetable acids, vine- 
gar; allow patient to sleep: blister to 
nape of neck. 

Cantharides. Emetics, followed by 
barley-water, flaxseed-tea. or other sooth- 
ing drinks. 

Carbolic Acid. Castor or olive oil, 
milk, flour and water, white of eggs. 

Caustic Potash. Same as Potash. 

Caustic Soda. Same as Potash. 

Chlorine Water. Albumen (white of 
egg), milk, flour. 

Chloroform. Fresh air; incline the 
body so as to get the head as low as pos- 
sible; pull the tongue forward; dash cold 
water on the chest and face at intervals 
and excite respiration by any other 
means. 

Chloride of Tin. Milk in large quanti- 
ties with magnesia, chalk or whiting in 
it; raw eggs beaten up with water or 
milk. 

Chloral Hydrate. Same as Chloroform. 

Chloride of Zinc. Milk with white of 
eggs in it. Large doses. 

Cobalt. Same as Arsenic. 

Colchicum. Emetics; then barley-wa- 
ter, linseed-tea, etc. If stupor (coma) be 
present, give brandy, coffee, ammonia. 

Conium. Emetics, followed b}' stimu- 
lants externally and internally. 

Copper. Milk and white of eggs; large 
quantities; then strong tea. Don't give 
vinegar. 

Copperas. Emetics; soapsuds or mucil- 
aginous drinks. 

Corrosive Sublimate. White of eggs in 
a little water. Repeat dose at intervals 
of two or three minutes until patient 
vomits. Use milk or flour and water if 
you can't get eggs. Then give sweet oil 
or any demulcent. 

Croton Oil. Emetics; then flaxseed- 
tea, gum-arabic water, slippery elm, etc. 

Cupri Sulph. White of eggs. (Same 
as Copper.) 

Cyanide of Potassium. Same as Prus- 
sic Acid. 

Digitalis. Emetics. Keep the patient 
lying down. Stimulants externally and 
internally. 

Fowler's Solution. Same as Arsenic. 

Foxglove. Same as Digitalis. 

Haschisch. Same as Cannabis Indica 

Hemlock. Same as Conium. 

Henbane. Same as Hyoscyamus. 



Hydrocyanic Acid. Fresh air and arti- 
ficial respiration, with dashes of cold 
water. 

Hyoscyamus. Emetics; lemon-juice, 
stimulants externally and internally. 

Indelible Ink. Same as Argenti Nit. 

Indian Hemp. Same as Cannabis In- 
dica. 

Indian Tobacco. Same as Lobelia. 

Iodine. Emetics; starch or flour in 
water; barley-water or other demulcent 
drinks. 

Ivy Poison, .-\-pply soft soap freely to 
affected parts; or bathe the poisoned skin 
frequently with weak tincture of belle- 
donna, or sweet spirits of nitre, or strong 
lye water. (In the latter case especially 
wash off in a few minutes, drj' and an- 
noint with vaseline.) Orange juice is 
said to be good. 

Laudanum. Same as Opium. 

Lead. Two ounces of Epsom salts in 
a pint of water; wineglassful every ten 
minutes until it operates freely. After- 
ward milk. 

Lead Salts. Same as Lead. 

Lead Water. Same as Lead. 

Lobelia. Stimulants externally and in- 
ternally. 

Lunar Caustic. Same as Argenti Nit. 

Lye. Same as Potash. 

Matches. Same as Phosphorus. 

Mercury. Same as Corrosive Subli- 
mate. 

Mineral Acids. Same as Acids, Min- 
eral. 

Morphia (or Morphine). Same as 
Opium. 

Muriatic Acid. Same as Acids, Min- 
eral. 

Nitrate of Silver. Same as Argenti 
Nit. 

Nitre. Same as Saltpetre. 

Nitric Acid. Same as Acids, Mineral. 
— (see Oxalic Acid.) 

Nux Vomica. Emetics, artificial res- 
piration, linseed-tea or barley-water; to 
an adult 30 drops laudanum to relieve 
the spasms. 

Oil of Bitter Almonds. Same as Prus- 
sic Acid. 

Oil of Vitriol. Same as Acids, Mineral. 

Opium. Emetics(io grains of sulphate 
of copper if possible) ; after vomiting, 
which must be induced quickly, give 
plenty of strong coffee with brandy, put 
mustard plasters around calves of legs: 
keep patient aroused by walking around, 
dashing cold water in face, heating soles 
of feet, or whipping body with towels 
wrung out in cold water. If the patient 
is allowed to go to sleep before the ef- 
fect of the opium has passed off, death 
will result. 

Oxalic Acid. Same as Acids. Mineral. 
— Soapy water, chalk and water, white- 
wash or lime from wall. (Avoid soda, 
potash or ammonia unless other antidotes 
are not available.) 

Paregoric. Same as Opium. 

Paris Green. Same as .iXrsenic. 



HEALTH AND ITS REQUIREMENTS 



261 



Phosphorus. Emetics, large quantities 
of tepid water, with magnesia, chalk, 
whiting, or even flour stirred in it. 

Potash. Vinegar and water, oranges, 
lemons, sour beer, cider, or sour fruit; 
then give oil — linseed or olive, or gruel 
and milk. 

Prussia Acid. Emetic. Sal-volatile 
and water; apply smelling-salts to nos- 
trils; dash colil water in face; stimulants; 
(act quickly — three to five minutes.) 

Ratsbane. — Same as Arsenic 

Red Precipitate. — Same as Corrosive 
Sublimate. 

Red Lead. — Same as Lead. 

"Rough on Rats." — Same as Arsenic. 

Saltpetre. — Flour and water in large 
doses; linseed or swe.et oil. 

Salts of Tin. — Milk in large quantities. 

Silver, Nitrate of. — Same as Argenti 
Nit. 

Spanish Fly. — Same as Cantharides. 

Spirits of S^lts. — Same as Acids, Min- 
eral. 

Stramonium. — Same as Belladonna. 

Strychnine. — Same as Nux Vomica. 

Sugar of Lead. — Same as Lead Salts. 

Sulphuric Acid. — Same as Acids, Min 
eral. 

Sulphate of Zinc. — Same as Zinc Salts 

Tartar Emetic. — Same ac Antimony. 

Tartarized Antimony. — Same as Anti 
mony. 

Toadstools. (False Mushrooms). — 
Emetic. Raw eggs and milk. 

Tobacco. — Emetics; stimulants extern- 
al an internal. 

Turpentine. — Emetic followed by sul- 
phate of magnesia or Epsom salts fol- 
lowed by flaxseed tea or soothing drinks. 

Verdigris. — Same as Copper. 

Vermilion. — Same as Corrosive Sub- 
limate. 

Volatile Alkali. — Same as Potash. 

White Precipitate. — Same as Arsenic. 

White Vitriol. — Same as Zinc Salts. 

Zinc Salts. — Give milk with whites of 
eggs freely; afterward warm barley- 
water or linseed-tea. 

TESTS OF DEATH. 

Hold mirror to mouth; if living, moist- 
ure will gather. Place fingers in front of 
strong light; if living they will appear 
red, if dead dark or black. Push pin into 
flesh; if alive hole will close, if dead it 
w;ll remain open. 

.\ blister will immediately arise if a 
candle flame is applied to the top of tlie 
great toe. Tliis blister will burst if the 
flrtme is applied long enough. If life is 
not gone, the blister will be full of matter 
and it will not burst. 

MEDICAL HINTS. 

Remember that salt should be eaten 
with nuts to aid their digestion. 



A little soda water will relieve sick 
headache caused by indigestion. 

A well-ventilated bedroom will pre- 
vent morning headaches and lassitude. 

A cupful of hot water drunk before 
meals will relieve nausea and help dys- 
pepsia. 

A fever patient can be made cool and 
comfortable by frequent sponging off 
with soda water. 

Consumptive night-sweats may be ar- 
rested by sponging the body nightly in 
salt water. 

Hot, dry flannels, or hot sand bags ap- 
plied will relieve neuralgia. 

Sprains and bruises call for an applica- 
tion of the tincture of arnica. 

For bilious colic, one may use success- 
fully soda and ginger in hot water. It 
may be taken freely. 

Tickling in the throat is best relieved 
by a gargling of salt and water. 

Pains in the side are most promptly re- 
lieved by the application of mustard. 

For cold in the head, nothing is better 
than powdered borax, sniffed up the nos- 
trils. 

A drink of hot, strong lemonade before 
going to bed w^ill often break up a cold 
and cure a sore throat. 

Nervous spasms are sometimes re- 
lieved by a little salt taken into the 
mouth and allowed to dissolve. 

Whooping-cough paroxysms are re- 
lieved by breathing the fumes of turpen- 
tine and carbolic acid. 

Hemorrhages of the lungs or stomach 
are promptly checked by small doses of 
salt. The patient should be kept as quiet 
as possible. 

Sleeplessness caused by too much 
blood in the head may be overcome by 
applying a cloth wet with cold water to 
the back of the neck. 

Wind colic is promptlj' relieved by 
peppermint essence, taken in a little 
warm water. For small children it may 
be sweetened. Paregoric is also good. 

For stomach cramps, ginger ale or a 
tcaspoonful of the tincture of ginger in a 
lialf glass of water in which a half tea- 
spoonful of soda has been dissolved. 

Sickness of the stomach is most 
promptly relieved by drinking a teacup- 
ful of hot soda and water. If it brings 
tbe offending matter up, all the better. 

A teaspoonful of ground mustard in a 
cupful of warm water will help to expel 
dangerous substances from the stomach. 

Flies bring disease germs and must be 
banished. 

To cool a room hang large, thick, wet 
cloths in doors and windows and allow 
\ entilation. 

To test a body for death, place a clean 
l)right silver coin against the nostril. If 
the coin turns black after twelve hours 
the body is dead. (See Test of Death). 



HEALTH AND ITS REQUIREMENTS 



263 



LIQUOR AND NARCOTIC HABITS 



THE LIQUOR HABIT 

Investigations have established the 
fact that inebriety is a disease of the 
blood vessels and fluids of the body as 
well as of the brain, of the nerve tissues 
and of the stomach, and showing as 
marked physiological changes as those 
shown b3' other diseases. Scientific in- 
vestigations made in the treatment of the 
liquor habit have kept pace with the ad- 
vance made in the treatment of other 
diseases. The fact has become well 
known that it is both a preventable and 
curable disease. 

Only in absolute and prolonged ab- 
stinence from alcoholic stimulants is 
there an}' hope of amelioration. Moral 
suasion, compulsory or voluntary re- 
straint may help the victim. Kindness 
will do far more good than ridicule or 
abuse. True dipsomania must be clearly 
distinguished from mere habitual drunk- 
enness; the former is periodic, the lat- 
ter is more or less continual. 

"This disease singles out the strongest 
and best as well as the weakest and 
worst. It is as impartial as the sunshine; 
it is as free from favoritism as rheuma- 
tism, gout, asthma or any other disease 
by which mankind is plagued. It drags 
down surely and swiftly the clearest in- 
tellect. It humbles the finest scholar; it 
ruins the most brilliant wit; it corrupts 
the brain of the noblest poet, it shows no 
respect for crowned heads, and shows no 
pity for the pauper." 

Alcohol as a beverage is the enemy of 
all that is good. Abstain from all intoxi- 
cants; then and only then are you safe. 
Will you not, as you believe in sobri- 
ety, quit the drink habit? Every patriot, 
every true American and lover of his 
country who desires to see its greatest 
development financially, intellectually 
and morally, should use his influence in 
favor of temperance, for the good of all. 

Of course the use of liquors, as a 
beverage, is largely a social habit and no 
one believes, in the beginning, that he 
will ever become a drunkard. But "Al- 
cohol is an insinuating demon and en- 
twines his poisonous, willpower destroy- 
ing, disease breeding and degrading Oc- 
topus like arms gradually, slowly but 
surely in, through and around the un- 
conscious victim until he is absolutely 
and completely in his deadly folds, and 
try as he may he has gone beyond his 
depth and cannot without assistance 
again place his feet firmly upon the shore 
of manhood. Alcohol destroys the 
higher creative powers, then mental ac- 
tivity and common judgment. Then the 
purely animal functions go — and man is 
left but a semblance of what he was." 



It is the rule and law of alcoholic action 
that it stimulates but to depress. There 
is always a reaction. If the pulse rises 
under its influence, it afterwards falls be- 
low the standard. Its ill effects habitually 
used, may not be noticeable at the time, 
but it leaves an effect on the constitution 
that will surely manifest itself in after 
years. If you have a love for strong 
drink, you can quit the use of it, if you 
will. Do j'ou want to quit? If you are 
a drinker and want to test the habit in 
your own case, stop for a period of thirty 
days, and if you are able to do this, never 
begin again. If on the other hand you 
find it impossible from a physical stand- 
point, to stop drinking, you need help. 

Except as a medicine, alcohol is never 
needed, and for three reasons at least, 
you should not prescribe it for yourself: — 
First. — It is often adulterated, and medi- 
cine being bad enough at the best, you 
should have that most pure. Second. — 
It is a dangerous remedy. The habit 
acquired has ruined thousands whom 
all mankind would regard stronger in 
mind than j'ou or I. Third. — You can, in 
nearly all cases where you ought to pres- 
cribe for yourself, take something in its 
place. Ginger, cayenne pepper, calamus, 
or mustard tea, will usually answer the 
purpose. 

As a tonic and stimulant, to partiall}' 
supply the place of the accustomed 
liquor, and prevent that absolute physical 
and mental prostration that follows a 
sudden breaking off from the use of stim- 
ulating drinks, the following preparation 
is recommended. — Sulphate of iron five 
grains, magnesia ten grains, peppermint 
water eleven drams, spirits of nutmeg 
one dram. To be taken twice a day in 
dose of a tablespoonful, with or without 
water. 

The best method of treating the liquor 
habit is that of relieving the desire for 
drink by healing the injured organs, by 
affording a tonic to the weakened mus- 
cles of heart and of body; by regulating 
and stimulating the bowels, the kidneys 
and the skin; by soothing the hyper-sen- 
sitive mucous membranes of the stomach 
and the bowels. In short, by restoring 
the patient to a normal and healthy con- 
dition; letting the normal processes of 
health remedy the injuries of former in- 
discretion. 

The Philadelphia "Bulletin" quotes a 
physician as saying: "I know a woman 
who cured a drunken husband by keeping 
always a plentiful supply of good apples 
on the dining table. The man ate these 
apples and finally stopped drinking alto- 
gether." This cure is entirely within the 
reach of possibility. A good physician 
advises anyone afflicted with the love to 



HEALTH AND ITS REQUIREMENTS 



265 



drink to eat at least three apples a day, 
and the horrible craving will gradually 
leave him. Let the cure come through 
the food also, Ijy adding a free supply of 
acid fruits to the daily bill of fare. And 
when you get all the good fruit that you 
want, especially of an a;cid character, 
such as apples, currants, lemons, oranges, 
grape fruit, apricots, peaches and plums, 
there will be little craving left for strong 
drink. 

A correspondent says. — A buyer for 
one of the largest liquor houses in one of 
our large cities, -who is compelled to 
sample enough wine and spirits every 
day to put an ordinary man out of busi- 
ness, says that buttermilk is his salva- 
tion. "I not only buy five or six glasses 
a day at the dairy restaurants or street 
stands," he says, "but I drink it all the 
time at home, instead of tea or coffee. I 
never touch beer or any thing like that. 
I keep a stone crock of buttermilk in the 
cellar and let it get just a little stale. It 
is better then than if taken fresh. A man 
who insists on drinking liquor will find 
very little trouble if he takes plenty of 
buttermilk. If he wants to swear off, 
buttermilk will help him. It is a splendid 
stomachic. Two quarts of good butter- 
milk a day will cure any case of nervous 
indigestion." — Waverley Magazine. 

THE DRUNKARD'S WILL 

"I leave to the world a worthless repu- 
tation, a wicked example and a memory 
that is fit only to perish. I leave to my 
parents sorrow and bitterness of soul all 
the days of their lives. I leave to my 
lirothers and sisters shame and grief and 
the reproach of their acquaintances. I 
leave to ray wife a widowed and broken 
heart, and a life of lonely struggling with 
want and suffering. I leave to my child 
a tainted name, ruined position, a pitiful 
ignorance, and a mortifying recollection 
of a father, who, by his life, disgraced 
humanit}'." 

THE DRUG HABIT 

■ Scientific investigation has shown that, 
in relieving the victim of the drink habit 
by giving narcotic drugs, containin,g 
morphine, opium, cocaine or others, the 
patient is only drugged into insensibility 
of bis desire for whiskey. By taking 
such narcotics, he may stop drinking 
for a time only. The results of such 
treatmeiit are too well known to physi- 
cians to reqviire comment. The liquor 
habit, lamentable and destructive as it is, 
cannot compare in some ways with the 
horrors of the drug habit, especially its 
secrecy and insidiousness. This is one 
of the most terrible forms of slavery to 
which human beings are subject. Its 
victims will sacrifice everything to satisf}' 
their cravings, and often no disgrace is 
too great, no degradation too deep, for 
them. 

"Opium, morphine, laudanum, cocaine. 



chloral, and other similar or kindred 
drugs when used continuously induce 
diseases, each of which is characteristic 
of the substance used. The definite symp- 
tom is always the necessity for repeated 
doses, which is commonly designated as 
'craving.' The use of these drugs is 
usually begun to induce sleep or to re- 
lieve pain, and the victim has the disease 
firmly fastened up on him before he 
realizes his condition. It is then discov- 
ered that the desire for the accustomed 
'dose' dominates all other desires, and 
even death itself is scarcely more to be 
dreaded than the cutting off of the usual 
supply. 

"When one has taken morphine, either 
with or without the advice of a physician, 
should there be extreme drowsiness fol- 
lowed by unconsciousness, with slow 
breathing, with marked contraction of 
the pupil of the eye and cold surface of 
the body, there has been an overdose. 
Until a physician can be summoned the 
patient should be walked constantly and 
not allowed to go to sleep. There might 
also be given an antidote such as power- 
ful emetics or strong coffee, and artificial 
respiration." 

The remedies recommended are good 
hygiene, vigorous out-door life and the 
use of reconstructive nerve tonics which 
restore the nerve cells to a normal, 
healthy condition. When this is done the 
"craving" disappears. 

• THE TOBACCO HABIT 

There is no doubt but that the use of 
tobacco may become more injurious to 
some persons than to others, and it is 
those who are aware that its use is in- 
juring them, that we hope to help. You 
may sa}' that the use of tobacco does 
not injure you, and if it did, you would 
quit. The testimony of liquor drinkers is 
that the use of tobacco does sometimes 
create a desire for strong drink. It 
seems unreasonable to assume that any 
one clothed with mental power would 
persist in the habit, if he knew the grave 
results of the continued use of tobacco, 
which sometimes affects the heart, the 
digestive organs, nervous system, and 
the different parts of the body, which be- 
come deranged through its use. These 
results may be overcome with the ex- 
ercise of the strong will, supplemented 
by antidotes and other treatments. 

The Cigarette Habit is the most perni- 
cious of all tobacco habits. The nicotine 
of tobacco is one of the most powerful 
and rapid poisons known. It is the opin- 
ion of physicians everywhere that the 
cigarette is most destructive mentally 
and physically, as its continued use has 
a tendency to lower the mental force, and 
to render the user unfit for studj' or 
business and may even cause idiocy or 
insanit}'. 

"In the child and the youth, the dire 
effects of cigarette using are immediate, 



HEALTH AND ITS REQUIREMENTS 



267 



and where the habit is contiinicd over 
months the nervous organizations re- 
ceive an impress that will appear later 
in lessened resistance to diseases com- 
mon to childhood, or in adult life when 
the subject becomes a victim to the 
grave addictions, opiumism or alcoholism. 
The connection between cigarette smok- 
ing and inebriety is made very clear to 
any investigator who can examine the 
physical histories of inebriates." Tobac- 
co contains nicotine, volatile oil, salts of 
lime, potash and ammonia, as well as other 
ingredients. Nicotine is a deadly poison 
and one-fifteenth grain has been known 
to produce death in a human being. 

The use of the cigarette is demoraliz- 
ing, and a prominent physician has said : 
'The depravit}' of the morals is quite 
noticeable — whether this is a cause or ef- 
fect of cigarette smoking I do not know, 
but my belief is that it is often an effect." 
It is also said, reliable, scientific investi- 
gation of the evil consequences of cigar- 
ette smoking has demonstrated that 
there has been the greatest injury in- 
flicted, especially upon the youth of the 
nation. 'They seem to have beefi dwarfed 
mentally and ph}'sically, the records of 
the insane asylums proving that the men- 
tal condition of manj' of the inmates was 
brought on by the use of cigarettes." A 
great American philanthropist, has said : 
"No vice is so productive of ills to man- 
kind. A careful study of the ques- 
tion had demonstrated that the alcohol- 
ism was insignificant in its deleterious ef- 
fect, monstrous as it is, compared to the 
nicotine and drug poison from cigarettes, 
the moral degeneracy far exceeding the 
physical effects of alcohol. He felt sure 
that any one addicted to cigarettes was 
totally irresponsible. He was told by a 
cigarette manufacturer, that there was 
never a cigarette manufactured without 
first being drugged; that the variety of 
drugs used in preparing both the tobacco 
and the paper in which the tobacco is 
wrapped, was the foundation for the dif- 
ferent brands and accounted for the ir- 
resistible craving for certain brands by 
persons who had learned to smoke cigar- 
ettes by beginning on one particular 
trand. 

"Unquestionably the habit of smoking 
cigarettes will have a frightful effect up- 
on a woman's health — not to speak of the 
moral side of the question. Women's 
nerves are so much more delicate than 
the masculine kind that they suffer very 
quickly from the use of nicotine. While 
it must be acknowledged that some 
women use cigarettes, it must also be 
acknowledged that in time they will 
show the effects of the weed. The face 
ages, lines come under the eyes and a 
haggard, drawn expression appears. Bet- 
ter cease before the habit becomes fixed, 
as it surely will. 

"A cure for the tobacco habit, is, do 
not light the first cigar or cigarette less 



than half an hour after breakfast. The 
more difficult this delay may be, the more 
need there is for a cure. The remainder 
of the day, smoke the same as usual. It 
is only the first cigar or cigarette witli 
which we are dealing. Keep this up for 
a week, then lengthen the interval to an 
hour for another week, then make it one 
and a half hours, two, two and a half and 
so on. If you have an 'all gone' sensa- 
tion, a longing for something, a don't- 
know-what-it-is-sort of feeling, eat an or- 
ange or apple, or almost any kind of fruit, 
but don't smoke until the time is up! 
The nerves, being deprived of their morn- 
ing stimulant, are crying for nourish- 
ment, which nature is hastening to supply 
through increased appetite and improved 
digestion. By the time the first cigar 
is entirely eliminated, the cure is effected 
with no serious derangement of the heart 
or digestive apparatus. It now requires 
only a moderate will power to make the 
cure permanent. Try it my friend. 

"I am more than ever convinced that 
a man who lives by his brain is of all men 
bound to avoid stimulating his brain. To 
stimulate the brain by alcohol and tobac- 
co is onlj' a slow kind of suicide. Even 
the most moderate use of the mildest 
wine is not without danger, because the 
peculiar exhaustion caused by severe 
mental labor is a constant and urgent 
temptation to increase the quantity and 
strength of the potation. I would say to 
every young man in the country, if I 
could reach him: 'If yon mean to attain 
one of the prizes of your profession and 
live a cheerful life to the age of eighty, 
throw away your pipe, your cigars, and 
cigarettes, never buy any more, and be- 
come an absolute teetotaler.' " 

THE HOSPITAL AND SANITARIUM 

There are many good hospitals an^i 
sanitariums in the land, the object of 
which is to furnish for men and women, 
safe retreats in illness, where everything 
has been arranged with all the advant 
ages essential for the best treatment of 
the patients. Here they can have the 
quiet repose so necessary for recovery, 
and, under the care of competent physi- 
cians and trained nurses, the chances for 
recovery are greatly increased. 

Here physicians may send or bring 
their patients for treatment, and receive 
from the hospital, daily reports of their 
treatment and condition. There are hospi- 
tals and sanitariums for all classes of 
disease, and from the experience gained in 
years of practice, it is made possible for the 
doctors to do more in less time, for the pa- 
tients here, than could possibly be done 
for them in their homes. We recommend 
to all who are seriously ill to reach a 
hospital or sanitarium as soon as pos- 
sible. 

There are special institutions for the 
treatment of the liquor and drug habits, 
and it is here that the best results are ob- 



i 



HEALTH AND ITS REQUIREMENTS 



269 



tained in the treatment of liquor, opium, overcome the habit, to place themselves, 

morphine, cocaine and nicotine addic- as soon as possible, in an institution 

tions, and we earnestly recommend to where they may have the treatment they 

those who find themselves unable to require. 



HEALTH AND BEAUTY 



PRINCIPLES OF BEAUTY 
CULTURE 

F.veryone should seriously endeavor to 
be as good looking as possible. Proper- 
ly cultivated, true personal beauty is not 
onl}' a pleasure to one's self but a joy to 
one's friends. God would never have 
filled this world so full of beauty if it 
were wrong to admire it. When beauty 
is of such infinite variety and form, let 
no one despair of obtaining it in some 
degree. Among those we meet there arc 
very few who are hopelessly homelj'. 
Each may be truly interesting, attractive, 
beautiful, in his or her own way: for 
what is beauty but just the expression of 
an ideal, of grace, of power well used, 
of spiritual sweetness? It is these quali- 
ties evident in physical beauty that make 
it attractive to us. 

Beauty May be Cultivated in two main 
ways. Those two ways of beauty cul- 
ture are good health and morality; and 
none other can be successfully substi- 
tuted; for the destruction of beauty is 
the violation of the laws of health and 
morals. Let no one despair at this fact. 
Even the confirmed invalid (if there be 
such) may have a transcendent beauty 
of spirit that shines through and trans- 
forms all defects. It is the will, the mind, 
the spirit that decides. Mrs. Gervaise Gra- 
ham a prominent dermatologist says : "We 
all know that health and beauty go hand in 
hand; that bright eyes, rosy cheeks, glossy 
hair and supple, well developed bodies can 
only be secured and kept by paying at- 
tention to the laws of hygiene; and the 
lime has gone by when sensible people 
consider it a weakness and vanity to care 
for the body. The time will soon come 
when the child shall be put into bodily 
training as soon as it passes from the 
natural grace of childhood into the awk 
ward stage of development; and pose ot 
head and limb, and grace of carriage and 
walk, shall be taught, at least as vigilant- 
ly and thoroughly as music, painting, or 
any of the other fine arts. To work and 
strive faithfully for perfection in a living 
human body is a noble purpose, and it 
rec|uires for success a noble mind, a 
mind filled with kind and enlightened 
thoughts. The influence of mental cul- 
ture is to elevate, refine and soften the 
expression, making the face that is home- 
ly in features beautiful by its illuminated 
expression, and to the naturally licautiful 



one its power cannot be estimated. The 
woman who is loved with least effort, 
loved spontaneously, not through a prod- 
ding duty, but because one just can't 
help it, is the woman who combines out- 
ward loveliness with inward graces." 

Practice Physical Culture. Remember 
that physical culture cannot be coni- 
pletelj' successsful without mental cul- 
ture. Any one who faithfully practices 
the rules for health, outlined in "What to 
Do" must improve in beauty. Tone uj) 
the will. Do not pamper the body. Heed 
nature's warnings. Do not doctor symp- 
toms but causes. Remember pain is a 
blessing. It is nature's forerunner that 
tells of an approaching enemy. Heed the 
warning and the enemy either surrenders 
or retreats. Do not kill the pain, but the 
cause — bad habits. 

Bodily Development. In order to train 
our bodies into symmetry it is worth 
while to know the proper average meas- 
urements of the different parts for per- 
sons of given heights. The following 
table gives the 

Average Measurements of Women in 
the United States 



i 


i 


^ 


. 


^ 








5 
< 


ca 





s 

& 


V 

7U 






i5 







a. 
D 


& 


;ft. 


100 


ii'A 


27 


22ji 


■^2% 


iq5^ 


I25i 


qVi 


7"/. 


5 I in. 


lOO 


11% 


21% 


2.( 


^^ 


20 


12/, 


qr, 


8 


; 2 


112 


12 


28 


2W 


M 


204i( 


n 


10 


8W 


5 ?. 


118 


12% 


2i% 


24M 


\l 


2154 


i^^ 


loK 


W 


5 4 


la'; 


i2y. 


2q'/2 


2-^% 


22 K 


iv^ 


'oV, 


S44 


5 5 


1-52 


i2y.. 


V'/, 


2b 


V 


2^ 


■4 


II 


9 


: 6 


140 


n 


M% 


2bii 


18 


24 


14V4 


iiM 


q« 


5 7 


iSb 


i,i)i 


V'A 


28 


->» 


21; 


IS 


12 


q'A 


; H 


ibb 


i3'/4 


.!•!« 


2q 


40 


2^^A 


i5S^ 


i2!S^ 


ci'A 



It is interesting to note that American 
women are growing taller. Dress- 
makers have everywhere lengthened their 
standard length of skirt and size of 
waist. This is apparent at every social 
gathering. The daughters stand head 
and shoulders above their mothers, and 
can look their escorts between the eyes 
without lifting their heads. This change 
lias come about in one generation, 
through the emancipating influence of 
new ideals, and physical culture for 
woman. She runs, leaps, swims, tramps 
over miles of turf ir. golf games, and then 
enters the reception hall and entertains 
with delicacy of movement and grace of 



HEALTH AND ITS REQUIREMENTS 



expression. This is right, this is splendid. 
And the following table gives the 

Average Measurements of Men in the 
United States 













a 


E 

u 





rt 


X 


& 


2; 


U 


m 


fe 


H 


U 


5ft. 


103-107 


ii!/» 


29 


32-33 


ii'A 


8% 


;^ 


iiH 


5ft. lin. 


107-III 


u*^ 


2gH 


3.3-.34 


iiy. 


9^4 


iiJ4 


5ft. 2in. 


III-I16 


12 


30 


34-35 


12 


qH 


17 


12 


5ft. 3in. 


II6-I2I 


i2y. 


30'^ 


35-,36 


12'/, 


10 


18 


12M 


5ft. 4in. 


I2I-I27 


n 


31 


36-37 


n 


loJ/a 


iq 


'3 , 


5ft. 5in. 
5ft. 6in. 


127-133 


i^y- 


31 y? 


37-.38 


13^2 


10^4 


20 


I3J« 


133-140 


14 


32 


38-39 


14 


iiys 


21 


"",/ 


5ft. 7in. 
5ft. 8in. 


140-147 


I4H 


32 >4 


39-40 


I4>4 


ll'A 


22 


WA 


I47-I5S 


Is 


33 


40-41 


IS 


U'/, 


23 


15 


5ft. qin. 


155-164 


i5i4 


33^4 


41-42 


i5'/i 


I2H 


24 


15M 


5ft. loin. 


164-174 


16 


34 


42-43 


16 


I2js 


2'7 


lb 


5ft. iiin. 
6ft. 


174-185 
185-196 


iby,. 


34 '-4 


43-44 


16^2 


13 


2b 


ibH 


17 


35 


44-45 


17 


i3'» 


27 


17 



A Good Figure and Graceful Carriage. 

Be sure to observe and practice the rules 
given for the right position whether 
standing or walking, head erect, shoul- 
ders naturally back and down, chest up. 
abdomen in, hips back easilj', weight on 
the balls of the feet without strain or ex- 
aggeration. Practice deep breathing with 
plenty of out-door exercise daily. De- 
velop defective members by special e.K- 
crcises, but exercise should be practiced 
that will bring into play all the muscles 
of the body. (Both house work and 
farm work do this to a considerable de- 
gree.) When tired, rest by relaxation or 
change of occupation: don't droop over 
and get round shouldered. Women are 
perhaps particularly liable to this de- 
formity. The body which is not exer- 
cised gets flabby and weak and degen- 
erates in any number of bad ways. 
Double and triple chins, horribly mis- 
shapen busts and abdomens, flat chests, 
lank waist lines, and other unlovely 
features of many unfortunate women's 
frames are the creatures of no exercise. 
Exercise rids the body of rnany short- 
comings which might be retained as de- 
formities forever. The overplump, the 
overslim, and the beautifully propor- 
tioned — in fact, every woman — need it if 
face or figure are to develop or preserve 
beauty. 

(For treating obesity and thinness see 
also Medical Recipes.) 

For toning the system and rounding 
the figure, the Vaucaire tonic is excel- 
lent. The form.ula is 400 grams of simple 
syrup, 10 grams of tincture of fennel, 10 
grams of lactophosphate of lime and 10 
grams of extract of galega. Take two 
soupspoonfuls in water before each meal. 
The effect of the tonic is not merely temp- 
orary; it does permanent good. No one 
need fear to take it when it is properly 
compounded of fine fresh ingredierits. If 
there is inclination to become thin, use 
also, freely, both outside and inside. 



olive oil, and take once or twice a day 
emulsion of cod liver oil. 

Bust Development. The chest and 
bust can probably be developed more 
quickly by proper exercise and deep 
breathing than bj' any other method. A 
good assistance is the Vaucaire tonic, 
given above. Another good bust devel- 
oper for nourishing the underlying 
tissues of the skin is the_ following lo- 
tion: Lanoline, 5 ozs.; spermaceti, yi oz.; 
fresh mutton tallow, 4 ozs.; cocoanut oil, 
4 ozs.; oil sweet almonds, 40ZS.; tincture 
of benzoin, i dram; extract of Portugal, 
4 ozs.; oil of neroli, 20 drops; to be ap- 
plied with gentle massage once or twice 
a day. To reduce the bust use vigorous 
chest, arm and body exercises, and make 
a pomade of the following ingredients: 
Forty-six grains of iodide of potassium, 
i^ ounces each of lanoline and vaseline, 
20 drops of benzoin. Rub carefully over 
the fatty part of the bust twice a day. 

For the Limbs and Trunk of the Body 
practice faithfully the following exer- 
cises, which are good not only to pro- 
duce outer symmetry, but also inner 
strength of the vital organs: Stand "in 
position," — body erect, arms at the side, 
heels together, toes out, chest up and 
eyes to the front. Place hands on hips, 
fingers forward, thumbs back. Raise the 
heels two or three inches from the floor, 
keeping them together; the body is thus 
supported by the toes. In this position 
bend the knees; keeping the body erect; 
until the trunk is but a short distance 
from the floor. Regain the standing posi- 
tion; lower the heels to the floor. This 
includes six movements, each of which 
should be done by count, so; i, position; 
2, raise the heels; 3, bend the knees; 4, 
straighten the knees; 5, lower the heels: 
6, position. Loose clothing and soft, flat 
shoes should be worn for this exercise. 
It may be difficult at first, but begin 
gradually, — a little each day — and be 
persistent. Other very beneficial exer- 
cises, especially for disordered liver or 
bowels, or weak abdomen or back are: 
Twisting the body around in both direc- 
tions from the waist; leaning forward 
and then backward as far as possible, 
also to the right and to the left. Inter- 
lock the thumbs, and with the knees 
straight, bend forward until the tips of 
the fingers touch the floor. Rise to an 
upright position with the arms above the 
head. For the arms use the pulley 
weights and elastic exercisers. For all 
parts of the body the tensing exercises. 
— (by opposition of muscular tension, 
as in imaginary pulling of stiff taffy) — 
are excellent for developing symmetry. 

COMPLEXION AND SKIN 

A clean, healthful skin is, and ought to 
be, a social passport, guaranteeing right 
living and high thinking. Back of the 
perfect complexion, lies pure blood, fas- 
tidious cleanliness and artful care. If an 



HEALTH AND ITS REQUIREMENTS 



273 



otherwise dainty woman could realize 
how her bad complexion reads to the 
experienced eye of the doctor, she would 
feel disgusted with her own state. It 
may read a stomachy liver and kidneys 
in a foul condition, needing medicines 
like cleansing baths, — the result usually 
of improper diet and lack of exercise. It 
may mean a skin whose pores are clog- 
ged with destructive matter, making it 
a culture ground of germ life, over which 
the thoughtless woman has spread pow- 
der, thinking to conceal its condition. If 
women knew how sharp and judging are 
the eyes of the skilled of the earth, they 
would as soon think of wearing soiled 
clothes as of possessing a skin whose as- 
pect is that of disease and partial un- 
cleanliness. 

The Best Complexion Remedy is 
abundance of pure water drunk between 
meals — two quarts daily, — combined with 
wholesome diet (free from fats and 
stimulants), out-door exercise, and pro- 
per bathing. Eat fruits: especially 
oranges, lemons, apples and strawberries. 

Bath Recipes. Bathe or wash the skin, 
in soft water, never in hard. Water may 
be softened by addition of a little powd- 
ered borax or partly filled muslin bag of 
oatmeal. An excellent medicated bath 
bag is made by mixing five pounds of 
any of the "steam-cooked" varieties of 
oatmeal to a pound of powdered orris 
root, a pound of almond meal and half a 
pound of castile soap, scraped. A small 
quantity is then sewed into a cheese- 
cloth bag and one of these may be used 
several times by tossing into the bath for 
fifteen minutes before using. A delight- 
ful lotion for a "sponge bath" is as fol- 
lows : Rosewater, 125 grams; glycerine. 
50 grams; pure alcohol, 50 grams; tinc- 
ture of benzoin, 50 grams; boric acid, 25 
grams. Dissolve the boric acid in the 
alcohol and mix with all the other ingred- 
ients. This will give the skin a healthy 
glow and luster. For too free and offen- 
sive perspiration use a little ammonia in 
the bath water, applying the mixture es- 
pecially to face, chest, arms and armpits. 
Glycerine and rosewater (1:2) will make 
the skin soft and fresh; the following will 
make it firm and smooth: One quart 
rosewater; 1-6 oz. each tincture benzoin, 
tincture tolu, and tincture myrrh ; 30 
drops pure essence of lemon; enough 
tincture of soapbark to make an emul- 
sion. Use a teacupful in the bath. Don't 
forget a warm bath at night before going 
toJaed when you are tired and hot. Phy- 
sicians say if one has half an hour to rest 
before going out in the evening or in the 
afternoon, a warm bath will rest one 
more and quiet the nerves more than a 
•nap. A toilet water for use in the bath 
is made of one ounce of cologne, one- 
quarter of an ounce of tincture of ben- 
zoin, and one-half an ounce of tincture 
of camphor. Drop just enough in the 
water to make it milky. 



Blackheads are not only unsightly, but 
in time they will cause the skin to be- 
come diseased. These are really depos- 
its of oily substance which the skin 
should expel. The blackhead is caused 
by the accumulation of dust at the mouth 
of the pore. After a time the skin forces 
the deposit out of its lodging place, and 
during this process often sets up an in- 
flammation which creates a pimple. 
When such a state becomes general the 
victim of blackheads becomes a victim of 
acne, a most stubborn and dreadful 
beauty ill. To keep blackheads away, use 
the correct complexion brush of firm, 
even bristles every night with warm 
water and pure castile soap, rinsing the 
face well, drying and applying cremc 
marquise. The formula for this cream is 
as follows: Pure white wax, j4 oz; sper- 
maceti, 2j^ oz. ; oil of sweet almonds. 
2J/2 oz. ; rosewater, 15^2 oz. Melt the three 
oils. When hot add rosewater, remove 
from fire and stir till fluffy. Then put 
into jars. Use silver spoon. Twice a week 
rub into the surface a powder made of 
equal parts of baking soda and pure 
borax. This combines chemically with 
the oil in the pores and makes of it a 
sort of soap. Or the borax may well be 
mixed with the cream as follows: One 
ounce of white wax, one ounce of sper- 
maceti, five ounces of oil of sweet alm- 
onds, and and three-fifths ounces of 
rosewater, fifteen grains of powdered 
borax. Melt wax, spermaceti and oil to- 
gether, but do not permit them to boil. 
Remove from the fire and pour in the 
rosewater, in which the borax has been 
dissolved, taking care that drafts do not 
strike the mixture while being compounded. 

Color in the Face. Keep healthy and 
avoid the use of paints or rouge, — they 
are easily detected and they injure the 
skin. The woman who strives after a 
clear complexion will not eat pastry, 
fried or extremely greasy food of any 
description. When the face lacks color 
eat plenty of underdone beef and take 
a small dose of iron (in capsules so as 
not to injure the teeth) after each meal. 
When the face is too highly colored 
these things should, of course, be spe- 
cially avoided. To keep the skin thor- 
oughly clean use after washing a pre- 
paration made of four ounces of almond 
oil and four ounces of orange-flower 
water. Rub thoroughly into the pore.s 
and wipe off the mixture with a clean 
towel or cotton cloth. To develop ruddy 
cheeks tone up the system and use mas- 
sage and cold or hot water applications. 

Freckles and Sunburn. There are two 
sorts of freckles: those which come from 
the direct rays of the sun in hot weather 
and those which remain the year round, 
stubbornly refusing to yield to any sort 
of treatment and which are known as 
"cold" freckles. A little lemon juice rubbed 
over the cheeks before retiring and al- 
lowed to drv will remove summer 



HEALTH AND ITS REQUIREMENTS 



275 



freckles and whiten the skin, and if per- 
sisted in will eventually carry off all 
blemishes of the complexion that are not 
caused by impure blood or other inter- 
nal trouble. If your skin is not too ten- 
der, apply the lemon juice plain; if the 
skin is tender and reddens under the 
touch of lemon acid, mix glycerin and 
rosewater in equal proportions and add 
lemon juice as strong as your skin will 
endure it. Buttermilk will take off freck- 
les usually quicker than any lotion. Wash 
the face in it several times a day, letting 
it dry on. Two simple remedies within 
the reach of every girl in the country are 
ripe tomatoes, which may be split and 
used to rub the face, and horseradish 
mixed with sour milk. Scrape horse- 
radish fine until you get a teaspoonful. 
Mix this with a cup of sour milk. Allow 
it to stand six hours and apply two or 
three times a day with a soft linen cloth. 
A simple remedy for freckles and tan 
is: Ten grains of borax, two ounces of 
lime water, two ounces of oil of sweet 
almonds. F'or light summer freckles try 
cucumber milk: slice without peeling 
four large cucumbers, add a cupful of 
water, boil until soft, cool and strain. 
To one and one-half ounces of juice add 
an equal portion of alcohol and one- 
fourth ounce powdered castile soap; let 
stand over night, add eight ounces of 
cucumber juice, one ounce of oil of sweet 
almonds, twenty drops of tincture of 
benzoin and a pinch of boric acid. Shake 
well. Apply twice a day with sponge. 
Or try this lotion: One dram of com- 
pound tincture of benzoin, one-half dram 
of glycerine, three ounces of rosewater. 
Apply with sponge. 

To Remove Sunburn bathe the burned 
surface with water as hot as can be 
borne; then anoint freely with some cold 
cream and dust thickly with ordinary 
powdered starch, letting both cream and 
starch remain on overnight. In- the 
morning remove the starch with more 
cold cream, wiping off with a soft towel. 
(See Powders and Creams.) A remedy 
for sunburn is: One pint and a half of 
orange-flower water, half a pint of elder- 
flower water, two fluid ounces of tinc- 
ture benzoin, half a fluid ounce of co- 
logne water, four grains of camphor, sixty 
grains of ferrous sulphate, a quarter of 
an ounce of citric acid. The best pre- 
ventive of sunburn is complexion pow- 
der. (See Powders and Creams.) When 
the skin has become rough and tanned 
from spring winds try this simple 
whitener, an oatmeal lotion : Take two 
tablespoonfuls of oatmeal, adding a 
quart of water, and boil for ten minutes. 
Cool and strain, and to the liquid add 
the juice of one lemon and a dessert- 
spoonful of alcohol. Wash the face in 
this, or rather! apply it with a cloth.. n:oi 
wiping it all away. To whiten the neck 
use the raw white of an egg beaten to 
a froth, into which an equal quantity of 



sweet oil has been added. After the oil 
is put in it is beaten again and applied 
to the neck with a soft cloth. After this 
mixture is thoroughly wiped off the neck 
is washed with soap and water. 

Care of the Lips. The habit of biting 
the lips, and especially of biting off de- 
tached portions of the skin, should be 
carefully avoided, as it is ruinous to their 
beauty and sometimes causes ugly sores. 
Never moisten the lips with the saliva 
to make them red or fresh looking, as 
this tends to discolor and dry them and 
make them chap. For cracked lips use an 
ointment made of a quarter of a dram of 
hyposulphite of soda and a dram each of 
ointment of rosewater and ointment of 
oxide of zinc. Apply several times a day 
and at night. Other excellent remedies 
are cocoa butter and glycerine. 

Massage and Wrinkles. Massage, thor- 
oughly and intelligently done is both 
a beautifier and an invigorator of the 
body. For this purpose, cocoa, olive or 
almond oils are often used. A good mas- 
sage cream must necessarily be a little 
heavier than the ordinary cold creani. 
A useful formula is: Two and one-half 
ounces of lanolin, three-fourths of an 
ounce of spermaceti, two and one-half 
ounces of white vaseline, two ounces of 
cocoanut oil. two ounces of oil of sweet 
almonds and one-half dram of tincture 
of benzoin. Extract of violet may be 
added for perfume. One part of glycer- 
ine and a triple weight or amount of rose- 
water is excellent for use with massage. 
One of the best methods to avoid wrink- 
les is to cultivate a happy disposition. 
Every little frown helps to make a wrin- 
kle deeper; every unpleasant look leaves 
its mark on the face. Thus frequently 
wrinkles are the result of bad habits, 
such as repeated contracting of the eye- 
brows, which forms small lines, some 
times one deep one, between the brows; 
the lifting of the eyebrows, which results 
in transverse lines on the forehead. A 
stereotyped smile frequently imprints a 
heavy furrow from nose to corner of 
mouth on either side. Indigestion, 
worry, evil thoughts and general debility 
are common causes of wrinkles. Anni- 
hilate them by healthful and happy 
habits, cleansing the skin every night 
with warm water, pure soap and a correct 
complexion brush, rinsing, drying gently 
and massaging with, orange flower or 
other good skin food. Treat the lines 
according to the following rules: For 
crow's-feet, place first finger on eyelid 
close to the nose, sweep outward just be- 
yond the eye, then back underneath to 
starting point. For wrinkles across the 
forehead use rotary movement and 
smooth the lines crosswise. Lines be- 
tween the eyes: Place thumb at lower 
end of line and hold stationary; place 
first finger at upper end and smooth 
downward. Same corners of the mouth. 
To reduce double chin: .Apply skin food.. 



HEALTH AND ITS REQUIREMENTS 



277 



pick up flesh in tiny folds and roll firmly. 
After treatment bathe with cold salt 
water to avoid a flabby condition. Nour- 
ish the body with good, wholesome food, 
which will, in its turn, nourish the skin 
and fill out the face in the parts where 
wrinkles generally come. Face powder 
only deepens wrinkles. 

Pimples and Other Blemishes. There 
are three ways to banish pimples. One 
is to heal them prematurely, only to have 
them break out again. To this end cold 
creams are used to effect a transitory 
cure which is far from radical. The sec- 
ond method is the use of astringent lo- 
tions, which dry up, but do not drive 
out, the impurities, so that they simply 
seek another outlet. The third and only 
sure and permanent method is to seek the 
cause, eradicate it and drive the pimples 
out. Better suffer a slight temporary 
increase of the evil than to endure in- 
termittent disfiguration for years. The 
best remedy for facial eruptions: De- 
velop a clean, vigorous system by exer- 
cise, proper diet, bathing and abundant 
water drinking between meals; use a 
.good blood purifier. (See Medical Pre- 
parations.) Puncture pimples with white 
heads with a needle, and press matter 
out: then apply at night the fol- 
lowing wash: One dram of precipitated 
sulphur, one dram of spirits of camphor, 
twenty grains of powdered tragacanth, 
one and one-half ounces of limewater, 
rosewater sufficient to make four ounces. 
Bathe away next morning and anoint the 
skin with creme marquise. (For formula, 
see Blackheads.) An excellent blood 
remed3' is oatmeal water: Put a heap- 
ing tablespoonful of fine oatmeal into a 
tumbler of cold water. Allow it to stand 
all night and in the morning stir it up 
well. Let the thickest part settle again 
and then drink the clear part. This 
.should be continued for two or three 
weeks and it will clean the complexion 
remarkably. 

For the removal of moth patches use 
the following ointment: One dram of 
subnitrate of bismuth, one dram of white 
precipitate, one ounce of benzoinated 
lard. Bathe the face with a correct com- 
plexion brush, pure soap and tepid water 
at night, dry with gentle pats and apply 
the ointment. In very severe cases it 
is sometimes necessary to use a strong 
bleach. (We do not say to do this; if 
you wish to, however, it is best to pur- 
chase a reliable proprietary article. Only 
the safest, surest formulas are printed 
here.) 

CARE OF THE EARS 

Never put anything into the ear for the 
relief of tooth ache. Never wear cotton 
in the ears if they are discharging. Never 
apply a poultice to the inside of the canal 
of the ear. Never drop anything into 
the ear unless it has been previously 
warmed. Never use anything but a syr- 



inge and warm water for cleansing the 
ears. Never strike or box a child's ears. 
Tliis has been known to rupture the 
drumhead and cause incurable deafness. 
.'Kt all times keep the ears clean inside 
and outside. Never scratch the ears with 
anything but the fingers if they itch. Do 
not use the head of a pin, hairpins, pen- 
cil tips or anything of that nature with- 
in the ears. Using the tips of the fingers 
gently massage the ears. This will have 
the efifect of stimulating the circulation 
and the nerves. It also prevents shrivel- 
ing of the soft lobe of the ear and main- 
tains or restores the shell-like pink which 
is the mark of beautiful and youthful 
ears. Red ears, which often proceed 
from the same cause as does a red nose, 
may sometimes be relieved by bathing 
the ears in water as hot as can be en- 
dured in which has been mi.xed a little 
cologne and borax. 

CARE OF THE EYES 

The eyes are the most valuable sense 
organs and most expressive features we 
possess. To keep the eyes strong and 
beautiful they should be used, but not 
abused; exercised, but not tired out. 
Work and rest should be alternated at 
short intervals. Learn to relax the eyes. 
Close the eyes and relax the muscles fre- 
quently, if only for a few seconds at a 
time — minutes are better. Avoid sudden 
changes from dark to brilliant light; 
when making such a change close the 
eyes for a few seconds. Avoid the use of 
stimulants and drugs which affect the 
nervous system. Avoid reading when 
lying down, or when mentally and phys- 
ically exhausted. Do not read or study 
long at a time during recovery from ill- 
ness. Do not read by a dim light: while 
the light should be abundant, it should 
never be glaring or dazzling, and do not 
let the sun shine on the book or paper 
that you are reading. Almost every one 
knows that it is most injurious to the 
eyes to read on a street car or train. Do 
not read or study with an empty stomach, 
before breakfast, nor late at night. The 
book should normally be held about 
fifteen inches from the eyes. Do not read 
nor sleep facing the light. When the 
eyes feel tired, rest them by looking at 
objects at a long distance. Pay special 
attention to the hygiene of the body, for 
that which tends to promote the general 
health acts beneficially upon the eyes. 
Be sure that there is good ventilation in 
the room in which you sleep and try to 
be where the temperature is comfortable. 
Keep the feet dry and warm. Never 
wear clothing which is snug enough to 
interfere with the circulation. Be 
guarded as to diet and avoid sitting up 
late at night. Up to forty years of age, 
bathe the eyes twice daily in cold water. 
.After fifty, bathe the eyes morning and 
evening with hot water; follow this with 
cold water, that will make them glow 



HEALTH AND ITS REQUIREMENTS 



279 



with warmth. Old pei-sons should avoid 
reading much by artificial light. Do not 
depend on your own judgment in select- 
ing spectacles. Do not give up in despair 
when you are informed that a cataract 
is developing; remember that in these 
days of advanced surgery it can be re- 
moved with little danger to the vision. 
Do not squint ; and live a healthy outdoor 
life for at least a part of each day. 

For Inflamed Eyes. Mix ten grains of 
borax with an ounce of camphor water: 
understand, this is camphor water, and 
not spirits of camphor. Bathe the in- 
flamed eyes with this and use hot water 
compresses. When the inflammation has 
existed for some months and becomes 
almost chronic you will need a slightly 
stronger lotion. To make a good, sim- 
ple, safe eye wash, add a teaspoonful of 
powdered boric acid to one cup of boil- 
ing water; strain and apply to the eyes 
night and morning. 

Eyebrows should be dark, glossy and 
molded into a straight, even line. They 
should never look shaggy or unkempt. 
Rub them each night with a little vase- 
line and in the morning draw them into 
shape, either with an eyebrow brush or 
between the thumb and finger. Vaseline 
is also an excellent tonic for the eye- 
lashes. Exercise care not to get any of 
the grease into the eyes. In any serious 
affection of the eyes consult a physician at 
once. 

CARE OF THE FEET 

General Hygiene of the Feet is as im- 
portant a duty as that of any other part 
of the bodj'. As a matter of fact the 
feet of the majority of adult, civilized 
mankind are horribly misshapen, due 
largely to carelessness and ignorance in 
the use of shoes. (See Dress.) Aside from 
the important duties of wearing properly 
fitting and comfortable protecting shoes, of 
changing the shoes and stockings often 
and regularlj' bathing the feet: it is im- 
perative from a health and beauty stand- 
point to give the feet daily, fresh air. 
freedom and exercise. The custom of 
wearing sandals in the house at imformal 
times is a good one. The feet should be 
washed and rubbed with rough towel 
every morning and evening, — at least 
once a day. This will relieve excessive 
perspiration. Do not draw the shoe 
strings so tight as to impede circulation, 
and induce cold feet. Do not wear thin 
shoes nor low shoes out of doors during 
cold weather. Of course, do not wear 
high heels, if you wish to retain beautiful 
feet or a graceful gait, — to say nothing of 
health in back and vital organs. 

For Tender Feet use alcohol and salt 
with bath water. Have a corn file, fine 
pumice stone (or sand paper), and use it 
for obstinate corns. (See Corns and 
Bunions.) Apply vaseline after rubbing. 
Cold water, ammonia and bay rum are 
recommended for tender feet. For 



cracked heels- soak the feet in warm 
water a few minutes and apply equal 
parts of rosewater and glycerine to the 
heels and side of the feet for three or 
four nights. Keep nails pruned by cut- 
ting straight across, to prevent ingrow- 
ing. 

For Frosted and Itching Feet use coal 
oil: also hydrochloric acid, i oz., in rain 
water, 7 ozs.; wash the feet with this two 
or three times a day, or moisten the hose 
with it. (See Chilblains.) 

CARE OF THE HAIR 

"Beautiful hair is one of nature's great- 
est gifts, and yet we never seem to ap- 
preciate it until there is danger of losing 
it, or until it becomes faded and lustcr- 
Icss because we have not used the right 
means for preserving it. Indeed, beauti- 
ful hair, beautiful skin and a beautiful 
form are the three graces which are the 
liirthright of every woman, but which, 
through lack of good judgment and com- 
mon sense, or through thoughtlessness 
on the part of mothers of growing child- 
ren, comparatively few possess. The 
beauty and continuance of the hair de- 
pend upon its proper nourishment, gained 
by the circulation of blood through the 
scalp, and this must be maintained to keep 
the hair in good condition. Give it plenty 
of air and sunlight, carefully shampooing 
at least once in ten days. Massage the 
scalp to keep it loose and flexible. Use 
electricity, a good tonic, and occasionallj' 
singe the split ends." 

Beautifying the Hair. Many believe 
that when the hair is falling the use of 
tonics will stop it; this is a mistake; a 
tonic cannot prevent the hair already 
loose from falling any more than a leaf 
can be fastened back into its place on a 
tree by applying fertilizers to the roots. 
When the hair falls badly for several 
}-ears the cause is usually found in a de- 
pleted physical condition; nervousness, 
indigestion, neuralgia, overwork or too 
much study. The remedy for thin or fall- 
ing hair is, therefore, twofold : Tone 
up the system , and make the scalp 
healthy. Make it a practice to get out of 
doors every day, and get to bed early 
every night. Take raw eggs adding a few 
drops of lemon juice and a dash of salt. 
To make the hair more luxuriant rub 
vaseline into the scalp once or twice a 
week, and shampoo with eggs — two or 
more at a time. Keep the scalp thor- 
oughly clean. When the hair becomes 
dry and dead-looking it is usually sufifer- 
ing from too frequent shampooing or an 
improper manner of renovating. Brush- 
in.g for ten or fifteen minutes every night 
will act as a splendid stimulant. No appli- 
cation is better for lusterless hair than salt. 
Rub well into the roots of the hair at night, 
then tie up in a large handkerchief or 
wear a nightcap. Brush out the salt in 
the morning. If the hair is very dry and 
not sufficiently relieved by brushing, use 



HEALTH AND ITS REOLTREAIEXTS 



281 



the following preparation: Scentless cas- 
tor oil, two ounces: cocoanut oil, two 
ounces: oil of rosemary, one ounce; oil 
of jasmine, one-half dram. Mix oils with 
gentle heat. Bottle and shake for five 
minutes. Sage tea will darken the hair 
slightl3'. Make a strong brew of the 
dried leaves, steeping for twenty minutes. 
Remove from the fire, strain through 
muslin and add one tablespoonful of alco- 
hol to each pint of the liquid. Apply 
with a clean, new toothbrush. Ordinarily 
hair bleaches and dyes are not advisable. 

Washing the Hair. Do not wash the 
hair too often — as a rule, not oftener 
than once a week, unless the scalp ur- 
gently demands it, as otherwise the nutri- 
ment of the glands becomes too much 
exhausted. A good soap shampoo is pre- 
pared as follows: Take an ordinary 10- 
cent bar of castile soap, dissolve in one 
quart of water and boil down to one pint. 
When cool add one pint of bay rum, one 
tablespoonful of borax and thirtj' grains 
of bisulphate of quinine. This is not only 
cleansing, but the quinine and the borax 
make it of tonic benefit to scalp and hair. 
Drying the hair after a shampoo should 
be done quickly and evenly without re- 
sort to intense heat. This is important 
both to make the hair softer and glos- 
sier, and to prevent colds. 

Dandruff is increased by forcible re- 
moval. To dig the scalp with a fine 
comb or the finger nails is to excite the 
trouble. The remedy is in the weekly 
shampoo and in applying this tonic every 
night: Forty-eight grains of resorcin, 
one-fourth ounce of glycerine, diluted 
alcohol to fill a two-ounce bottle. Rub 
in well with the finger tips. When the 
scalp is affected with dandruff in any 
form it is absolutely necessary to be 
scrupulously careful with regard to the 
cleanliness of the hair brushes. Hair 
brushes, when the scalp is quite health}', 
should always be washed once a week. 

Dressing the Hair. In general the hair 
should also be worn loosely, forming a 
soft frame for the face, which is always 
more becoming than tightly drawn hair. 
Many people drag the hair out by the 
roots by tying back too firmly. The girl 
with a wedge-shaped face should not 
wear her hair spread out over her ears. 
This only accentuates the triangular 
lines. With a peaked chin it is neces- 
sary to avoid broad effects above the 
brows. Wave the hair at the temples, 
draw it up to the top of the head in soft 
rolls. This gives the face a delicate oval 
outline. A woman with a broad square- 
cut countenance must do her hair loosely 
and high and with breadth, too. Avoid 
extremes, and study the effert of the 
form of hairdressing on the appearance 
of the face and height and shape of tHe 
figure. At night a woman should care- 
fully brush her hair smooth, and, if suf- 
ficiently thick, braid it in two plaits to 
hang comfortably over the shoulders. 



In curling the hair be careful not to in- 
jure it with chemicals, nor to burn it 
with the iron. 

Care of Combs and Brushes. Nothing 
is better for cleansing brushes than am- 
monia; it does not soften the bristles, as 
soap and soda do. Put a teaspoonful of 
ammonia into a quart of water, and soak 
the bristles in the solution (keeping the 
ivory, bone, or varnished back out of the 
water). .The brush must then be rinsed 
in fresh water and dried in the air, but 
not in the sun. Care should be used to 
rinse the brush thoroughly, as ammonia 
fades the hair. Cleanse the comb by 
passing a course thread or card between 
the teeth, and then washing. 

CARE OF THE HANDS 

Complexion of the Hands. To whiten 
red or dark hands use equal parts of 
glycerine, lemon juice and rose water, or 
lemon juice alone, or tomato juice. Use 
good soap, — without free alkali, — and a 
good bristle brush on the hands daily. 
To make thin wrinkled hands plump and 
smooth : Use good hygiene to make the 
body plump, and massage the hands with 
olive oil. Lemon juice and salt will re- 
move almost anj' stains. To soften the 
hands rub them with almond meal, oat 
meal or corn meal, glycerine or other 
lotions given for complexion of face. 

"In Housework, there are some pre- 
cautions which, if taken, will add greatly to 
the comfort of the worker and the appear- 
ance of the hands. Among the things 
which roughen and blacken the hands 
the most important are dust, soap, fruit, 
vegetables, and neglect to properly dry 
the hands. Wash all vegetables before 
paring. When the hands are stained hi' 
fruit or vegetables be sure to remove the 
stains before tlie hands come in .contact 
with soap or soapy water. Remove the 
stains with an acid, such as lemon, vine- 
gar or sour milk, then wash in clear 
water. When using soap and water for 
any purpose be sure to rinse off all the 
soap before wiping the hands. Always 
wipe the hands perfectly drj'. A little 
bran and milk or vinegar will make the 
hands clean and smooth after dish-wash- 
ing or any other work that roughens 
them. With a little practice one can 
wash dishes as well and as quickly with 
a dish-mop as with a cloth and the 
hands. For washing floors have a self- 
wringing mop. To soften and whiten the 
hands use some sort of cream on them at 
night, then powder them with cornstarch 
and put them in loose gloves kept for 
this purpose." 

For Chapped Hands use a mixture of 
glycerine and olive oil in equal propor- 
tions. The softness of the oil takes away 
the smarting property of the glycerine. 

Warts will quickly disappear if painted 
with tincture of iodine once a week and 
rubbed with carbonate of soda each time 
after washing. 



HEALTH AND ITS REQUIREMENTS 



283 



Perspiring excessively in the hands 
may be relieved by bathing them in 
strong solution of alum water, or in a 
mixture of four ounces of cologne water 
and one-half ounce of belladonna several 
times a day. 

The Nails may be easilj' kept in good 
order by a few minutes given every day, 
once thej' are properly treated. After the 
hands are washed each morning use the 
nail-brush thoroughly, and then when 
they are quite dry push back, very gently, 
the skin that is inclined to grow up around 
the edges of the nails. Under no circum- 
stances use a steel point to push this 
skin back, and do not cut it away. (An 
orange wood stick is usually employed.) 
While the nail is still moist use the point 
of the file' to remove any dust or specks 
that the brush has neglected, and then 
with nail-scissors, sharp, curved and kep 
for this purpose only, cut the nails in a 
shape that suits your finger tips. The 
ridiculously long nail, which looks like 
a claw, is entirely out of fashion. Use 
the file to make smooth the rough edges 
left by the scissors, and then rub a little 
vaseline on the nails and polish slightl}' 
with chamois skin. For brittle finger 
nails anoint the nails at the roots every 
night with vaseline or dip them in warm 
sweet oil. This will make them grow 
better and they will not split. A paste 
that will strengthen the nails is made 
of forty grains of white wax, sixteen 
and one-half grains each of powdered 
alum and powdered resin, sixteen grains 
of table salt and a quarter of an ounce 
of pistache oil. The wax and resin are 
put into a basin set into hot water and 
stirred as the wax melts. The oil, salt 
and alum should follow in succession, 
and lastly add a grain of carmine. Beat 
all smooth and applj- thicklj' over the 
nails at night. 

CARE OF TEETH AND MOUTH 

"It is an obvious fact that few people 
realize the importance of taking proper 
care of the teeth. Not only beauty, grace 
and attractiveness, but health and vigor 
as well, are in a great measure due to 
the perfect condition of the teeth. Dys- 
pepsia, with its attendant horrors, is one 
of the many results of imperfect masti- 
cation traced to the same cause. Neu- 
ralgia, eye and ear affections, facial de- 
formities, even appendicitis, often owe 
their origin to dental defects. Offensive 
breath arising from an impure mouth is 
as obnoxious to the stranger as it \^ to 
the sufferer." 

Rules for Care of Teeth. Consult a 
dentist at least twice a year. Do not 
allow tartar to accumulate on the teeth. 
Use a tooth pick (in private) daily, and 
brush the teeth with a good bristle brush 
warm water and dentifrice morning and 
evening. Have hollow teeth filled 
promptly. Have crooked teeth straight- 
ened; or better, never allow teeth to 



come in crooked, as such disfigure the 
jaw and impair mastication. Do not, for 
this reason, allow the baby to suck his 
fingers, nor the child to retain first teeth 
long enough to interfere with develop- 
ment of second set. Do not occasion 
violent changes of temperature in the 
mouth with food or drink as they are 
likely to crack the enamel and set up de- 
cay. 

To Prevent Loosening of Teeth, keep 
them clean and whole, masticate vigor- 
ouslj', use salt as a dentifrice, and in ex- 
treme cases use the following; Tannic 
acid, 2 drams ; tinct. iodine, 1 dram ; 
potassium iodide, 15 grains; tinct. myrrh, 
20 minims ; rosewater, 6 ounces. A tea- 
spoonful in water, to rinse the mouth, 
every two hours. 

To Remove Stains From Teeth use 
(for fruit stains) salt and hot water and 
for other stains, salt and lemon juice. 

Tooth Powders and Washes. Good 
powders are as follows: One-half pound 
of precipitated chalk, one and one-half 
oimces of pulverized castile soap, two 
ounces of pulverized orris root, one dram 
of oil of sassafras, two ounces of pulver- 
ized sugar. Another is; Prepared chalk, 
one oz. ; orris root, four drams; cinna- 
mon, two drams ; rose pink, four 
drams ; gum m3'rrh, two drams ; loaf 
sugar, two drams. Scent with lemon 
or wintergreen. Or, take precipitated 
chalk three ounces, powdered myrrh and 
orris root, each, one ounce, powdered 
borax, one-half ounce. Thoroughly pow- 
der the ingredients and mix them 
through la fine sieve. Salt or baking soda 
used as a toothpowder will clean and 
whiten the teeth, prevent decay, and 
sweeten the breath. Powdered charcoal 
is good also. A delightful mouth wash 
is one part of thymol, twelve parts of 
benzoic acid, si.xty parts of tincture of 
eucalyptus, three parts of oil of pepper- 
mint, four hundred parts of alcohol. Add 
a few drops to a glass of water. Use 
night and morning. Creosote should 
never be put into a hollow tooth for 
toothache. It relieves pain, but inevi- 
tably injures the substance of the tooth 
itself, which breaks away sooner or later, 
leaving onlj' the stump. 

For Bad Breath use the following: 
Powdered sugar, one-half ounce; vanilla, 
one-half ounce; powdered charcoal, one- 
half ounce; powdered coffee, one-half 
ounce; baking soda, one-half ounce; gum 
arabic, one-half ounce. Make into pel- 
lets and take four a day: or chew coffee. 

PERFUMES 

Cologne Waters. Oil of lavender, two 
drams; oil of rosemary, one dram and a 
half; orange, lemon and bergamot, one 
dram each of the oil; also two drams of 
the essence of musk, attar of rose ten 
drops, and a pint of proof spirit. Shake 
all together thoroughly three times a daj' 
for a week. .Mso: Deodorized proof 



HEALTH AND ITS REQUIREMENTS 



285 



spirit or dil. alcohol, 4 pints; oil lemon, 
2 drams ; oil rose, 2 minims ; oil citron- 
ella, 4 mimims; oil bergamot, 2 drams. 
Rub the oil thoroughly with one ounce 
of carbonate magnesia, then add alcohol 
gradually, rubbing the paste until it is 
very thin; pour in two pints of alcohol, 
stir well, and pour into a filter ; after most 
of the liquid has passed, put the remainder 
of the alcohol in the filter and let it 
pass through. Another recipe for an 
excellent cologne is as follows: Strong 
cologne spirits, i gallon; oil lemon, 2 
drams ; oil bergamot, i ounce ; oil lav- 
ender flowers. 4 drams ; oil of rose, Vi 
dram: oil jasmine, i ounce; tine. musk. 
I dram. Dissolve the oils and musk, 
allow the mixture to stand forty-eight 
hours, and then filter and keep two 
weeks well stoppered, before using. 

Florida Water. Dissolve in one-half- 
gallon of 90 per cent alcohol, one ounce 
each of oil of lavender, oil of bergamot 
;'nd oil of lemon; and oil of cloves and 
cinnamon, one dram each; add one gal- 
« Ion of water and filter. 

Lavender Powder for the linen closet 
is made by powdering and mixing ten 
ounces of dried lavender leaves, three 
ounces of powdered benzoin and si.x 
ounces of Cyprus powder, to which you 
add one and a half drams of oil of lav- 
ender. This is more lasting than plain 
lavender leaves. 

Lavender Water. Mix together, in a 
clean bottle, a pint of inodorous spirit 
of wine, an ounce of oil of lavender, a 
teaspoonful of oil of bergamot, and a 
tablespoonful of oil of ambergris. 

Rose Jar. Pack the petals in a jar with 
alternate layers of salt. Continue this 
until the jar is full, adding fresh petals 
and salt daily. Keep in a cool, dry place 
for a week after the last layer has been 
added. Turn all upon a platter and toss 
and mix them with the spices and per- 
fumes mentioned below. Return to the 
jar, cover, and leave untouched for some 
weeks. It will be good and fragrant for 
years. Povi'ders, violet, heliotrope, and 
rose, a half-ounce each; orris root, one 
ounce: spices, mace and cloves, one-half 
teaspoonful each; cinnamon, one-quarter 
teaspoonful; oil of roses, four drops; 
calyptus, twenty drops bergamot. ten 
drops; alcohol, two drams. 

Rose Vinegar. Best red rose leaves, 
freshl}' dried, 5/2 pound; dilute acetic acid. 
I gallon. Macerate for two weeks with 
frequent stirring and filter, or macerate 
twenty-four hours and pour off the vine- 
gar; rub up the leaves with well washed 
fine sand and pack in percolator and dis- 
place with the vinegar taken from the 
leaves; to this add oil rose, ten drops. 
Shake well and filter. 

Rose Water. Preferable to the dis- 
tilled for a perfume, or for culinary pur- 
poses: Attar of rose, twelve drops: rub 
it lip with half an ounce of white sugar 
and two drams carbonate magnesia, then 



add gradually one quart of water and 
two ounces of proof spirit, and filter 
through paper. 

Sachet Powders. A delicious sachet 
can be made from dried rose leaves by 
mixing them with orris root finely pow- 
dered, lavender flowers, powdered musk 
and civet, in the proportions of three-quar- 
ters of a pound of orris to half a pound of 
the leaves, an eighth of a pound of laven- 
der, ten grains of powdered musk and eight 
grains of civet. Mix thoroughlj' and keep 
airtight until ready to make up into sachets. 
If the odor of musk is disliked it may be 
omitted. Following is a simple formula 
and a good one: One pound of rose 
petals, one-half pound of tonka beans, 
two pounds of orris root, one-fourth 
pound of vanilla, two drams of inusk 
fifteen grains of oil of bitter almond. 
Violet sachet remains the favorite and it 
is not diiificult to make. Take seven 
and one-half ounces of cj-prus powder, 
four ounces of powdered orris and one- 
eighth ounce of coriander seed, one ounce 
each of mace, violet, ebony and a quar- 
ter of an ounce each of cassia, cloves, 
musk seed and sandal wood, all, of 
course, powdered. Mix thoroughly and 
put into a glass jar tightly sealed for 
two weeks to blend the odors. 

Rules for Using Perfumes. Age im- 
proves all perfumes if they are kept in a 
moderately cool atmosphere and in a 
dark room. All mixtures should stand 
three or four weeks in order to blend and 
develop the full odor. Use perfumes light- 
ly and with good taste. Extracts should 
never be used for the handkerchief, as 
the latter is much more delicately thougii 
effectually perfumed by keeping it among 
sachets. The same rule holds good with 
gloves, hats, furs, laces and lingerie. 
For these, large sachets are made of cot- 
ton batting, very thin, and plentifull}' 
spread with sachet powder. These pads 
may line the bureau drawers, and be tacked 
around the walls of the closet for cloth- 
ing. 

POWDERS AND CREAMS 

Almond Meal may be used in place of 
soap, if soap proves irritating to the com- 
plexion. A very good formula is this: 
Four ounces of orris root in fine powder, 
four ounces wheat flour, one ounce 
of finely powdered castile soap, one 
ounce of pure borax, ten drops of oil of 
bitter almonds, two fluid drams of oil of 
bergainot, one dram of tincture of musk. 
Mix well and pass through a sieve. 
Health and animation are the best com- 
plexion timers in the world. 

Astringent Wash for removing oily de- 
posits and contracting pores: Take a 
half-pint bottle and in it put one and one- 
half ounces of cucumber juice, half fill 
the bottle with elder flower water, add 
one ounce of eau de cologne and shake 
well. Then add one-half ounce of sim- 
ple tincture of benzoin, shake slightly 



HEALTH AND ITS REQUIREMENTS 



287 



and fill with elder flower water. Apply 
with soft sponge night and morning. It 
is best to use the wash after bathing the 
face in the morning and before applying 
powder at any time. Another formula 
for the same purpose is: Boracic acid, 
I dram; distilled witch hazel, 2 ounces; 
rosewater, 2 ounces. 

Cold Cream. Four ounces of rose- 
water, four ounces of oil of sweet al- 
monds, one ounce of spermaceti and one 
ounce of white wax. Orange flower 
water, violet water or elder flower water 
may be substituted for the rose. One 
dram of tincture of benzoin or one-half 
dram of salicylic acid will insure the 
cream from becoming rancid. Mix oils 
and , fat, remove from heat, pour in rose- 
water and fluff up with an egg beater. 

Witch Hazel Cold Cream, which is 
very pleasant for a rough, sensitive com- 
plexion, is made as follows: Nine ounces 
of white petrolatum, one and one-half 
ounces of white wax, one and one-half 
ounces of spermaceti, three ounces of dis- 
tilled extract of witch hazel. Melt the 
first three ingredients together, allow to 
cool to some extent, then add the witcli 
hazel extract and stir. When nearly cool 
add a few drops of oil of rose. 

Orange Flower Skin Food is made by 
melting together one-Iialf ounce of white 
wax, one-half ounce of spermaceti, one 
ounce of cocoanut oil, two ounces of 
lanolin and two ounces of oil of sweet 
almonds. Remove from fire and pour in 
one ounce of orange flower water and 
three drops of tincture of benzoin. Fluff 
to a foam with an egg beater. Delight- 
fully effective for wrinkles, rough skin 
and all ordinary complexion ills. 

Talcum Powder may be made at home 
by the following proportion: Ten drams 
of talcum, one dram wheat starch, one 
dram orris root, pulverized; two drops 
oil rose geranium, one drop oil of ber- 
gamot. 

A Good Complexion Powder. Two 
ounces of zinc oxide, seven ounces of rice 
powder, two ounces of precipitated chalk, 
one ounce of talcum powder, one ounce 
of powdered orris root, several drops of 
oil of rose. You can tint slightly with 
powdered carmine. 

THE CHARM OF VOICE 

"What charm in the world can surpass 
that of a sweet voice? A pleasant smile 
is a passport into the good graces of the 
majority of people; an agreeable manner 
is of the greatest value, either in social 
or business life; but if to these is added 
the charm of a soft, well-modulated 
voice, the individual possessing the com- 
bination is well-nigh irresistible. A good 
voice is a natural gift, based upon cer- 
tain anatomical conditions, but, apart 
from accidents, it is within the power of 
every human being so to train the voice 
that it shall be a source of pleasure alike 



to its possessor and its hearers. What 
makes the successful orator? Not the 
multiplicity of well-chosen words, but 
the trained voice that puts life into those 
vehicles of thought. It is the tones of 
the voice that linger in the memory long 
after the words are forgotten. On this 
side of the Atlantic carefully modulated 
speed is the exception, not the rule, much 
of which is due to the national restless- 
ness, that is too impatient to take the 
time to do things well, even so important 
a thing as speaking. It is in early child- 
hood that the foundation must be laid 
for a sweet voice by constantly checking 
the impulse to speak sharply. Frequently 
tlie tone in which a remark is made 
wounds more than the remark itself. 
The most essential factor in acquiring a 
soft, sweet voice is the cultivation of 
the sweet spirit of charity — that charity 
that recognizes the universal brother- 
hood of man; for a heart in sympathy 
with all men can only express itself in a 
voice whose tones are a delight to the 
listener." 

UNCONSCIOUS INFLUENCES 

"We are all influenced more or less by 
everyone we meet, by every book we 
read, by the music we hear, the cities we 
visit, the plays we see. It is not always 
the good that produces good influences, 
neither does the bad always influence for 
evil. So far as our acquaintances are 
concerned, we must learn to distinguish 
between those who seem to make us bet- 
ter and happier and those who are un- 
worthy. To spend one's life in the so- 
ciety of dullards and laggards, gossips 
and scandal-mongers is to lead a wicked 
life, for our hours are too precious and 
were not given us to waste. Every night 
should find you better and wiser. And 
the wiser you become, the more humble 
and simple will you be. That is what 
wisdom is — the understanding of the 
worthless follies of life, and an apprecia- 
tion of the joys of work fulfilled." 

GOOD RULES 

"If you will practice the following 
rules you will grow more and more beau- 
tiful in the eyes of others, even if age 
does bring gray hair and a wrinkled 
skin. 

"First. — Cleanliness is next to god- 
liness. Practice it in every feature of 
your daily life. 

"Second. — Have some purpose to 
achieve and steadfastly work to attain it. 

"Third. — Cultivate self-discipline; be 
master of your passions, under all cir- 
cumstances. 

"Fourth. — Study to know the laws of 
life that yield harmony and good health 
and obey them. Look on the bright side 
of life always. 

"Fifth. — Avoid intemperance in all 
things. 



THE FARM AND ITS ACTIVITIES 



FARM LIFE AND HOW TO IMPROVE IT 



PROBLEMS OF AMERICA'S 
FARMERS 

(From an Address by President 
Rocsevelt.) 

"We cannot afford to lose that pre- 
eminently typical American, the farmer, 
who owns his own farm. It would be idle 
to deny that in the last half-century 
there has been in the eastern half of our 
country a falling off in the relative con- 
dition of the tillers of the soil, although 
signs are mutiplying that the nation has 
waked up to the danger and is preparing 
to grapple effectivelj- with it. East of 
the Mississippi and north of the Ohio 
and the Potomac there has been on the 
whole an actual shrinkage in the number 
of the farming population since the Civil 
war. 

"The Drift Toward the City is largely 
determined by the superior social oppor- 
tunities to be enjoyed there, bj' the great 
vividness and movement of city life. 
Considered from the point of view 
of national efficiency, the problem of 
the farm is as much a problem of 
attractiveness as it is a problem of 
prosperity. It has ceased to be merel}' 
a problem of growing wheat and corn 
and cattle. The problem of produc- 
tion has not ceased to be u funda- 
mental, but it is no lon.ger final: just as 
learning to read and write and cipher are 
fundamental, but are no longer the final 
ends of education. We hope ultimately 
to double the average yield of wheat and 
corn per acre: it will be a great achieve- 
ment; but it is even more important to 
double the desirability, comfort, and 
standing of the farmer's life. 

"The Chief Offset to the various ten- 
dencies which have told against the farm 
has hitherto come in the rise of the 
physical sciences and their application 
to agricultural practices or to the ren- 
dering of country conditions more easy 
and pleasant. But these countervailing 
forces are as yet in their infancy. As com- 
pared with a few decades ago, the social 
or community life of country people in 
the cast compares less well than it for- 
merly did with that of the dwellers in 
cities. Many country communities have 
lost their social coherence, their sense 
of community interest. In such com- 
munities the country church, for instance, 
has gone backward, both as a social and 



a religious factor. Now, we can not too 
strongly insist upon the fact that it is 
quite as unfortunate to have any social 
as any economic falling off. It would 
be a calamity to have our farms occu- 
pied by a lower type of people than the 
hard-working, self-respecting, indepen- 
dent, and essentially manly and womanly 
men and women who have hitherto con- 
stituted the most typically American, and 
on the whole the most valuable element 
in our entire nation. 

"Ambitious Native-born Young Men 
and women who now tend away from 
the farm must be brought back to it, 
and therefore they must have social as 
well as economic opportunities. Every- 
thing should be done to encourage the 
growth in the open farming country of 
such institutional and social movements 
as will meet the demand of the best type 
of farmers. There should be libraries, 
assembly halls, organizations of all kinds. 
The school building and the teacher in 
the school building should, throughout 
the country districts, be of the very 
highest type, able to fit the boys and girls 
not merely to live in, but thoroughly 
enjoy and to make the most of the 
countrj'. The country church must be 
revived. .\11 kinds of agencies, from 
rural free delivery to the bicycle and 
telephone, should be utilized to the 
utmost; good roads should be favored; 
everything should be done to make it 
easier for the farmer to lead the most ' 
active and effective intellectual, political, 
and economic life. 

"Farmers Must Learn the Vital Need 
of Co-operation with one another. Next 
to this comes co-operation with the 
government, and the government can 
best give its aid through associations of 
farmers rather than through the indi- 
vidual farmer; for there is no greater 
agricultural problem than that of deliver- 
ing to the farmer the large body of 
agricultural knowledge which has been 
accumulated by the national and state 
governments and by the agricultural 
schools and colleges. 

"Agricultural Colleges and Farmers' 
Institutes have done much in instruction 
and inspiration; they have stood for the 
nobility of labor and the necessity of 
keeping the muscles and the brain in 
training for industrj-. They have de- 
veloped technical departments of high 



280 



THE FARM AND ITS ACTIVFiTES 



jqi 



practical value. They seek to provide 
for the people on the farms an equip- 
ment so broad and thorough as to fit 
them for the highest requirements of 
our citizenship; so that they can estab- 
lish and maintain country homes of the 
best type, and create and sustain a 
country civilization more than equal to 
that of the city. The men they train 
must be able to meet the strongest busi- 
ness competition at home or abroad, and 
they can do this only if they are trained 
not alone in the various lines of hus- 
bandry but in successful economic man- 
agement. These colleges, like the state 
experiment stations stiould carefully 
study and make known the needs of 
each section and should try to provide 
remedies for what is wrong." 

Secretary Wilson, of the United States 
Department of Agriculture, says; "No 
country on earth has such a compre- 
hensive system to bring about these 
results. The total number of land-grant 
colleges is sixty-five, and sixty-three of 
these give courses in agriculture, which 
are attended by 10,000 students. These 
colleges are also largely engaged in 
giving education in agriculture to adult 
farmers in farmer institutes, which are 
annually attended by over 1,000.000 
farmers. These institutions have per- 
manent funds and equivalent, amount- 
ing to $34,000,000, and an annual revenue 
of $14,000,000 to which the federal gov- 
ernment contributes $3,000,000 and the 
state governments $7,500,000." 

THE STANDARD OF MODERN 
FARMING 

"There are Three Classes of Farmers," 
says Dean Davenport of the Illinois State 
College of Agriculture: "One class 
studies, experiments, originates: another 
class emulates the success of the origina- 
tor, imitates his methods, and in time 
learns to go to first sources for infor- 
mation; a third has little faith in 'book- 
learnin', and, misunderstanding success, 
will neither imitate nor learn. The 
whole tendency of modern times is to 
make farming so difficult a calling — so to 
raise the standard of competition — that 
the third class will be crowded to the 
wall and be forced into the poorest 
lands." 

Young Man, if j-ou would be a farmer 
prepare yourself for your business by 
a thorough training at a good agricul ■ 
tural college, where practical as well as 
theoretical training is enforced. 

Young Woman, if you expect to be a 
wife of a farmer's son some day and a 
true helpmeet, obtain a practical indus- 
trial training that will best fit you for 
your life work. 

Intelligent Farmer, the world of 
scientific farming moves rapidly to-day. 
Your boy has ideas and ambitions. You 
wish to make a success of him. Study 
his lipecial abilities and interests. If he 



must go to the city, send him off with 
the right preparation and the right 
hand-shake. If you wish to keep him on 
the farm, make it interesting for him. 
Give him his holidays and his horse and 
carriage. Help him to use them right. 
Send him to the agricultural college, 
and w-hen he waxes enthusiastic, help 
him trj' out his new ideas. Some of 
them will make a better farm and a 
bigger bank account. 

The Following Farmer's Creed, formu- 
lated nearly three-quarters of a century 
ago by Henry Ward Beecher, the famous 
patriotic and pulpit orator, and one of 
the first agricultural editors, holds good 
to-day as well as then: 

"We believe in small farms and thor- 
ough cultivation. 

"We believe that soil loves to eat, as 
well as its owner, and ought, therefore, 
to be liberally fed. 

"We believe in large crops which leave 
the land better than they found it — mak- 
ing the farmer and the farm both glad 
at once. 

We believe in going to the bottom of 
things, and therefore, in deep plowing 
and enough of it. All the better with 
a subsoil plow. 

"We believe that ever3' farm should 
own a good farmer. 

"We believe that the best fertilizer for 
any soil is a spirit of industry, enterprise, 
and intelligence. Without this, lime and 
gypsum, bone and green manure, marl 
and guano will be of little use. 

"We believe in good fences, good barns, 
good farm houses, good stock, good 
orchards, and children enough to gather 
the fruit. 

"We believe in a clean kitchen, a neat 
wife in it, a clean cupboard, a clean 
dairy, and a clean conscience. 

"We firmly disbelieve in farmers that 
will not improve; in farms that grow 
poorer every year; in starving cattle: 
in farmers' boys turning into clerks and 
merchants; in farmers' daughters un- 
willing to work, and in all farmers 
ashamed of their vocation, or who drink 
whiskej' until honest people are ashamed 
of them." 

COUNTY CO-OPERATIVE EXPERI- 
MENT STATIONS 

In general the plan of organizing and 
carrying on the work has been as fol- 
lows: The supervisors authorize the 
steward or manager of the county farm 
to set aside a portion of the farm for 
certain lines of experiments and to co- 
operate with the State Experiment Sta- 
tion in planning and carrying out the 
work. They also appropriate from $20n 
to $500 to cover the extra expense of 
carrying out the work. In some cases 
the supervisors authorize the carrying 
out of the work and simply audit and 
pay any bills incident to the work in the 
regular way without appropriating any 



THE FARM AND ITS ACTIVITIES 



293 



definite amount. However, it is gener- 
ally understood that the expenditures 
shall not exceed certain limits. 

The State Experiment Station ( at the 
Agricultural College usually) sends one 
or more persons familiar with this work 
to help the steward in selecting and 
laying out the ground, planting the corn 
or other crops, and in harvesting, test- 
ing and weighing, etc., of the crops. 
Sometimes this man remains through 
the cultivation season to look after the 
work and then returns again to the 
county farm to look after the harvesting. 
The expense to the county of this man 
will generally be from $30 to $40 per 
month for about two or three months. 
The work requires careful and accurate 
planning and the assistance of an expert 
pays. The results are prepared by the 
State Experiment Station and published 
and distributed jointly by the state and 
county stations. 

Do not begin on too large a scale at 
first. It is better in starting this work 
for the supervisors to begin with a few 
simple but important experiments, and if 
the people are interested in the work 
and the results warrant it, the work can 
be extended the following year. If the 
experience so far holds true in the fu- 
ture, the people at the time of the count3' 
experiment station excursion or through 
the farmers' institute will ask the super- 
visors not only to continue the work. % 
but to extend it, taking in the other im- 
portant lines of work. 

TOPICS TO DISCUSS AT FARMERS' 
INSTITUTES 

1. How may the farmer increase the 
output of his farm to keep pace with the 
increase in the cost of living. 

2. How may the Producers' Associa- 
tions best co-operate for the better con- 
trol of farm products? 

3. What are the most economical 
methods of road improvement? and what 
is the relationship of the increasing use 
of automobiles to the good roads prob- 
lem? 

4. What are the newest and best 
kinds of farm machinery, and the best 
methods of using? 

5. What are the most economical 
methods of maintaining soil fertility? 

6. What are latest and best methods 
of fighting insect pests? 

7. What is the relationship of the 
birds to the insect problem? and how 
should the different kinds of birds be 
treated? 

8. What are the best breeding and 
feeding methods for developing good 
stock? 

g. What are the best methods of 
identifying and treating stock diseases? 

10. Why do so many young people 
leave the farm for the city? 

II- Why are the farm hands so 



scarce? and what are the best methods 
of obtaining farm help? 

12. What are the best methods of 
making farm life more attractive. 

HINTS ON FARM MANAGEMENT 

Under our present methods of farm, 
management, in the middle west, at any 
rate, — and certainly in other parts of the 
country as well, — probably a majority 
of the farms of medium size 'are not as 
well planned and managed to yield 
profits economically as are most of the 
large farms superintended by men of un- 
usual business ability. Farming, like 
e\'ery other business, is coming to re- 
quire careful business methods. The 
profits often come from the small sav- 
ings and utilization of what the manu- 
facturer would call by-products. Of 
course, the settler in early days, nat- 
urallj' sacrificed soil fertility and val- 
uable machinery for quick profits and 
ready cash. But as the country has 
grown older these farm methods re- 
quire to be changed and made more 
business-like and systematic. 

Keeping Accounts. In the first place, 
every farmer should keep an account 
of all expenses and receipts, so that he 
may be able to tell at the end of the 
year, not only whether he has done busi- 
ness at a substantial profit or loss, but 
also how he has done it. The account 
should include, therefore, three parts; 
first, a bill and receipt file; second, a day 
book, or journal, giving brief notes on 
the history of the farming during the 
year; and third, a ledger or balance 
book, for permanent financial record. 
These parts of the account need not be 
made so complex or elaborate as to be 
an unprofitable burden, to write out in' 
evenings or at other odd times. 

Farm Machinery should be housed 
when not in use. All carriages, wagons, 
sleds, etc., should be put under cover as 
soon as they are not in use. All small 
tools should be thoroughly cleaned of 
mud or dirt of any kind and put in a dry 
place. It pays to oil all metal parts of 
all machinery w-th a mixture of coal oil 
and machine oil before putting them 
away for the winter. It pays to paint 
all articles from which the paint has 
worn. Do this in some rainy day in 
fall or winter and let dry until spring. 
It pays to replace all small, broken or 
worn parts of a machine or harness while 
the deficiency is new and before the rest 
of the article becomes too badly damaged 
from its loss to make it worth while. 
Some kind of a rain proof shelter may 
be provided in any section under which 
to put the expensive farm machinery 
necessary to properly conduct a farm. 
In the west straw and corn stalks go to 
waste. These can be utilized in building 
sheds for this purpose. Only lumber 
enough for the frame will be needed. 
Farmers can build of lumber much 



THE FARM AND ITS .ACTIVITIES 



295 



cheaper than they can afford to let their 
machinery go to waste. 

In Regard to Farm Improvement in 
general several good old observations 
are worth recalling. Diversify your 
farming. For the small farmer to de- 
pend upon a single crop is generally un- 
economical policy. Keep up draips and 
fences. Wire fence is generally cheap- 
est and best. Have barns that are warm 
and granaries that are well protected 
from rats or other depredators. See 
that inverted pans are placed on top of 
foundation posts of the corn cribs. Have 
plenty of fresh, uncontaminated water 
running in the stock lots. Windmills 
are a good investment where pump- 
ing is necessar}'. See that good water 
is introduced into the kitchen for the 
wife, as well as into the barn for the cow. 
Weed out scrubby stock and inferior 
grades of fruit and grain. Look sharply 
after the grain and orchard enemies; use 
the most effective insecticides, — and pro- 
tect the birds. Keep up the fertility of 
the soil by proper rotation of crops, fer- 
tilizing, cultivating, and draining. Read 
and study; get the United States govern- 
ment agricultural bulletins; read them 
and use their valuable suggestions. 

AGRICULTURAL PAPERS AND 
BULLETINS. 

Every farmer should write without 
delay to the Secretary of the Agricul- 
tural Experiment Station of his state, 
requesting to have his name put on their 
lists for copies of bulletins as issued. 
They will be sent free. A great deal of 
valuable information will be made ac- 
cessible to him through such reports, for 
the asking. 

Every farmer should also subscribe for 
at least one agricultural paper of his 
state, and one or two good papers from 
outside states, if possible. No invest- 
ment will bring more liberal returns on 
the cost. Try it by all means. 

ROADS AND ROAD MAKING 

Importance of Good Roads. The farm- 
ers of the United States are waking up 
everywhere to the fact that good roads 
are an enormous saving to them each 
year. But not all yet realize the annual 
loss incurred by poor roads. On all our 
country roads, according to the United 
States Department of Agriculture, the av- 
erage cost of moving farm products and 
supplies is twenty-five cents per ton per 
mile, — while in the good roads districts 
the average is only about eight cents. 
This loss of seventeen cents per ton per 
mile on the poorer roads aggregates for 
the farmers of the country an annual 
loss of more than the entire annual ex- 
penditures of the national government. 
The cost of hauling over roads as they 
are in the United States is equal to one- 
fourth of the farm value of all the agri- 
cultural products. The destruction of 



perishable products for want of access 
to markets, failure to reach the markets 
when prices are at a maximum, and en- 
forced idleness of men and draft 
animals during stormy seasons con- 
stitutes an immense bad road tax upon 
the industry, not only of the farmer 
hut of the whole nation. If roads were 
improved in accordance with the prac- 
ticable plans already carried out in some 
parts, transportation to shipping points 
would require only one-twelfth of the 
of one-fourth of the farm value of the 
products. 

How to Make a Good Road. Drain- 
age, both surface and underground, is 
the first essential of a good road. Sur- 
face drains should be put in where neces- 
sary to carry off surface water quickly. 
Under drains should be laid, usually of 
three or four inch tile; four feet below 
the surface and in the middle of the 
road. Where the road runs through wet 
places it is sometimes necessary to lay 
two lines of drains; one along each side 
of the road_ at the foot of the grade and 
parallel to it. It is sometimes advisable, 
where it is difificult to secure outlets, to 
have road supervisors join with the 
farmers in draining road and adjacent 
farms in one system. The grade of the 
road should be made as uniform as possi- 
ble, avoiding places over which heavy 
loads cannot be hauled, either by passing 
around them or cutting down heights 
and filling up hollows. The roadbed 
should be made of medium width, — six- 
teen or eighteen feet, with a strip of 
grass three feet wide on each side. 
Make the roadbed convex in the center, 
not by dumping material carelessly, but 
if possible by use of road machine, mak- 
ing the center for a road of the above 
width about six inches higher than the 
margins. In general the formula would 
be a center grade of about one or one 
and a half inches to the foot. 

The surfacing of the road is in most 
regions best made of gravel, preferably 
sharp, clean, and of uniform size, crushed, 
if necessary, to make it irregular enough 
to bind well into a firm surface. Spread 
the gravel evenly to a dep.th of six or 
eight inches, and roll with a heavy 
roller, preferably in showery weather 
or with water added to secure packing. 
Macadam surfaces are of course made by 
rolling successive layers of crushed rock 
with fine rock between the coarser, to 
a depth of eight or nine inches, — on a 
roadbed prepared perhaps a year in 
advance and allowed thoroughly to 
settle. Repairing of the road is best 
accomplislied by the use of road ma- 
chinery; scrape the surface; clean out 
the lower corners of the road, filled with 
sediment: thoroughly inspect and repair 
drains; and give a new coating of gravel 
where necessary. 

Road Improvement Associations are 
a great help in the extending of good 



THE FARM AND ITS ACTRITIES 



297 



roads. Each county should have one. 
with a meeting one or two days each 
autumn, to which all farmers should be 
invited, to hear definite practical instruc- 
tion from experts. Such instructions 
can be secured without cost from the 
Road Bureau of the United States De- 
partment of A,a;riculture. 

FARM TRANSPORTATION AND 
TEAMING 

Work of the Team and Wagon. An 

ordinary wagon drawn by two horses 
will carry at each load one ton to one 
and a half tons of ha}', .grain, manure, 
etc., over a good road: with four horses, 
three to four tons. According to dis- 
tance, the number of loads in a day 
should be as follows: 



Distance. No. of Loads with 

Horses. Oxen. 

Eighth mile 16-18 14-16 

Quarter mile 12-16 10-14 

Half inile 10-14 8-12 

Mile to mile and a half 6-9 5-7 

Work of One Team and Plough in a 
Day in Acres and Tenths. 



Widtli of 

furrows in 

inches 


Acres 


Width of 

furrows in 

inches 


Acres 




Acres 


Width of 

furrow£ in 

feet 

> 


5 
6 

S 
9 
10 
1 1 


I.O 

:.2 
14 
1.6 
1. 8 
2.0 
2.2 


12 
14 
16 
iS 
20 
22 


2-4 

2.8 
3-2 

3.6 

4.0 

4 4 


2 

2i 


4.8 
6.0 
7.2 
8.4 
9.5 
10.8 
12.0 


si 

6 

6i 

7 

7i 

8 


13.2 
14-4 
IS. 6 
16.8 
18.0 
19-2 



CARE OF THE SOIL 



DRAINING THE LAND 
The reasons for draining are not al- 
waj'S as fully comprehended as they 
should be. Draining makes all tillage 
and harvesting operations easier ■ and 
more rapid; removes both the excess 
surface water, and the surplus water in 
the soil and the sub-soil: prevents loss 
of fertility by surface wash; adds fer- 
tility by making the soil porous, so that 
rains and melted snow may bring their 
fertilizing elements into the earth; helps 
to warm the soil, — (bj' currents of air 
following the water downward) — and 
also to dry it; lengthens the seasons of 
tillage, crop, growth, and harvest: in- 
creases the root pasturage; helps to dis- 
integrate the soil and make pulveri- 
zation possible; diminishes the effect of 
frost in heaving wheat, clover, etc., out 
of the ground in winter and spring; helps 
crops on clay soil to resist drought; 
helps to diminish suddenness and vio- 
lence of floods: and last, but not least, 
improves the health of a region. The 
time lost on undrained lands in the 
spring and fall, and after heavy rains, 
which can be improved on well drained 
lands, will be sufficient, in from one to 
three j'ears, satisfactorily to drain most 
farms. 

What Lands to Drain. Flat lands with 
basins, or with poor surface drainage: 
comparatively flat lands, if of large area 
that receive surface drainage from higher 
ground; low lying lands, receiving under- 
.ground seepage from higher land: con- 
siderable flat lands underlaid near the 
surface with thick beds of impervious 
clay: hillside's with an outcropping of 
waterbearin.g strata; lands subject to in- 
undation: lands requiring excessive irri- 



gation for special crops such as rice; and 
alkali lands, — these are the chief classes 
requiring drainage. 

How to Drain Land. A proper outlet 
is the first consideration in planning the 
drainage sj'stem. It must be so located 
that there will be a continuous rise in 
the line of tile from this point to the 
source to prevent stoppage by sediment. 
In draining level land, not affected by 
seepage from higher lands, the drain 
should in general follow the lower level. 
Keep clear of living tree roots, — at 
least seventy-five feet from such trees 
as willow, poplar, elm, and soft maple. 

In establishing the grade the tirst 
step is to determine the difference in 
altitude between the outlet and the bot- 
tom of the prospective ditch at the 
source. The amount of this difference 
in altitude divided by the number of 
hundred feet in length of the ditch, will 
give the percentage of fall of the ditch. 
-And this percentage should be made uni- 
form all the way, if possible. The fall 
should be at least two inches per hun- 
dred feet, or better three. If a steep 
grade is necessary in an upper portion 
of the field, a silt basin should be con- 
structed at the point where the grade is 
changed. This should extend two or 
three feet below the line of the tile and 
should be occasionally cleaned. Perhaps 
the best method of obtaining an accurate 
grade at the bottom of the ditch is by 
means of a line stretched above and 
attached to stakes set every fifty or a 
hundred feet along tlie line of the ditch. 
Take care to make the line parallel witli 
the desired grade, and measure carel'ully 
from the line downward to the bottom 
of the ditch. 



THE FARM AND ITS ACTIVITIES 



299 



in cutting the ditch it should be made- 
wider at the top and narrowed down 
at the bottom to just a little more than 
the diameter of the tile; and the bottom 
left rounded to help keep the tile in 
place. For sake of economy do not cut 
the top wider than necessarj' for good 
working room. Wherever possible, make 
the ditch four feet deep. 

In laying the tile, see first that you get 
a good quality uniformly burned, and of 
uniform diameter and thickness of rim. 
Lay the tile in perfect alignment, crowd- 
ing each joint tightly against the next 
to prevent sediment entering. 

In filling in, carefully inspect the line 
of tile, fill in few inches of dirt, — pre- 
ferably clay, — by hand to hold tile in 
place, and the remainder by horses 
attached to plow by means of long 
doubletree, enabling one horse to walk 
on either side of the ditch. 

The frequency of the drains will de- 
pend upon the character ot sub-soil, 
depth of drain, and frequency of over- 
flow; but it is seldom necessary to place 
drains nearer to each other than 100 
feet. 

In regard to size of tile, the three 
inch is best for laterals under ordinarj' 
conditions, and the eight inch is adequate 
for mains for an area of eighty acres. 

The cost of tiling will vary, of course, 
with average depth, size of tile, character 
of soil, smallness of grade, and quality 
of tile laid. Three inch tile, usually 
twelve inches in length and running six- 
teen to a rod. vary in price from nine to 
thirteen dollars a thousand. 

HOW TO FERTILIZE THE SOIL 

Get clearly in mind the reasons for 
fertilizing. The soil is a chemical labor- 
atory, containing elements which the 
plants combine and use up with every 
season's growth. The chief elements to 
consider in fertilizing most agricultural 
soils are insoluble matter, organic mat- 
ter, potash, lime, phosphoric acid, and ni- 
trogen. 

Study and test the soil. An im- 
portant question for farmers is, how may 
I determine whether my soil is too al- 
kaline or too acid. A good test for the 
latter is the common litmus paper test. 
Purchase for a few cents, from any good 
druggist, several pieces of blue litmus 
paper. Cut a piece an inch wide and two 
and a half long, using care not to touch 
with fingers as they may give an acid 
reaction. Put two or three tablespoon- 
fuls of the soil in question in a glass 
dish, and moisten with pure water to 
make a thick mud. Insert with a silver 
spoon or glass rod the end of the paper 
into the wet soil. Allow to remain ten 
or fifteen minutes. Remove, rinse care- 
fully with clear water, and dry by pin- 
ning to bar of window. Change of color 
from blue to pink or red. indicate.'^ 
aciditv. 



Sell only such products from the 
farm as will deprive the soil as little as 
possible of fertilizing ingredients. Manu- 
factured products, like milk, cream, but- 
ter, meat, and eggs impoverish the soil 
less than grain crops such as corn, hay, 
etc. 

The average chemical composition of 
-American soils, accot'ding to King, is as 
follows: 



■S 3 



Sandy soils, 
Clayej' soils. 
Humus soils 
Loess soils. . 
Humid soils. 
Arid soils . . . 



Per 1 


ct 




Q? 


21 


OS 


21 


35 


8q 


68 8s 1 


84 


03 


70 


S7I 



2 CD'S 



Per 
ct. 
2.61 
6. S3 

13-94 
1.21 
3.64 
4.9s 



Per 

ct. 
. 121 
■319 
■ 639 
• 435 
. 216 
■739 



Per 
ct. 

■ 05: 
.128 
. 109 
■16s 
.091 
.264 






Per 


Per 1 


ct. ct. 1 


.08 s 


.048 


.617 


.456 


3.786 


.886 


S.820 


3.692 


.108 


.225 


1.362 


1. 41 1 



Per 
ct. 
087 
141 
ISO 
200 
113 

.117 



The following table shows the amount 
of mineral matter removed from the soil 
by different crops to each 100 pounds of 
crop, and gives basis for estimating fer- 
tilizing necessarj': 



KraooFCsoP Ash 



Nitrogen Potash 



I Phospho- 
I ric Acid 





Pounds 


Pounds 


Pounds 


Pounds 


Barley, grain. 


2-45 


iSi-i-75 


. 48-0 . 60 


0.79-0.88 


Carrots 


1.02 


0.16 


0-5I 


O.OI 


Clover hay, 










red 


6.93 


2.07 


2.20 


0.38 


Corn, kernel . 


'^ . 50-1 . 53 


1. 60-1. 82 


0.40-0.51 


0.53-0.70 


Oats, grain.. 


3 , oQ-3 . 50 


1 . 90-2 . 10 


0.56-0.62 


0.82-0.85 


Onions 


0.57 


0.14 


0. 10 


0.04 


Parsnips 


1.03 


0. 22 


0.62 


0.19 


Irish potatoes 


0.99 


0.21 


0.29 


0.07 


Sweet potatoes 


1 .00 


0. 24 


0.37 


0.08 


Pumpkins., . . 


0.63 


O.II 


0.09 


0.16 


Rye 


1.90 


1 . 76-1.96 


0.54 


0.82 


Timothy hay. 


4.93 


1.26 


0,90 


O.S3 


Turnips 


0.80 


0.18 


0.39 


0.10 


Wheat, grain. 


r.7S 


1.96-2.36 


0.61 


0.89 



Put lime on freshly drained lands. 
Such lands contain not only free acids, 
but a large amount of organic matter not 
properly decomposed because of exclu- 
sion of atmospheric oxygen. The appli- 
cation of the lime corrects the acidity 
and assists in decomposition so as to 
render more food available for plants. 

Follow a rational system of rota- 
tion of crops; especially by frequent 
culture of legumes, such as alfalfa, clo- 
ver, peas, beans, etc. These plants make 
the free nitrogen of the air available to 
other plants and animals by means of 
bacteria on the roots. It is well to in- 
sure presence of these bacteria by sow- 
ing with seed of the above crops dry 
soil gathered from land formerly pro- 
ducing good leguminous crops. The fol- 
lowing table is offered as a good sugges- 
tion for diversified farming and proper 
method of 



THE FARM AND ITS ACTIVITIES 



3°i 



Rotation of Crops 



Second Ye;ir. 
Acres. 



Third Year. 
Acres. 



Fourth Year, j I-'ifth Year. 
Acres. Acres. 



Sixth Year. 
Acres. 



Seventh Year. 
Acres. 



,^o Wheat . 



15 Clover. 



S TurniiK. i 
s Cabbages . . i 
2l Field beet. \ 
2.1 Carrots . . . j 



> Oats. , . 
; Barley . 



10 I'olatoes . . T 
3 Vetiihcs . . . } 

2 Beans .1 



t; Turnips. 1 

^ Cabbages 1 

2.1 F'ld beet 1 

2.1 Carrots I 

10 Potatoes I 

1 V'etches . I- 

I 2 Beans ... I 



15 Wheat ., 

10 (lals ,. . 1 
5 B;.rlcy . . i 

15 Cio\er 



15 Wheat ... 



10 Oats , , , 1 
5 Barley , , 
15 Wheat.. . 



10 Potatoes 
3 Vetches 
2 Beans . . . 



5 Clover. 



IS Wheat. 



r 5 TiuTlips 1 

1 5 Cabbages ' 

i 2* F'ld beet I 

[ 2\ Carrots I 



15 Clover , , . 

5 Turnips I 

<; Cabbages j 

2j Fieldheet 1 

• 2.V Carrots. . j 



30 Wheat . 



10 Potatoes 
3 Vetches . 
2 Beans , . . 

10 Oats. . . . 

5 Barley . . 



1 ,1 Wheat 

10 Oats. ... I 
5 Barley... J 

f s Turnips.. \ 
5 Cabbages J 
2iF'ldbeet | 
\ 22 Carrots 
1 TO Potatoes 
1 3 Vetches . 
[ 2 Beans ... J 

I ^ Wheat . . , , 



15 Clover . 



10 Potatoes ] 

3 Vetches 

[ 2 Beans.. . ) 

15 Clover . . j 



10 Oats. . . . 
5 Barley . . 

IS Wheat... . 



S Turnips I 

5 Cabbages / 

aiFieldbeet t 

2I Carrots / 

1 5 Wheat 



30 Wheat 



IS Clover 

S Turnips. 

S Cabbages. 
2^ Fieldheet. 
2i Carrots. 

10 Oats. 

S Barley. 

f 10 Potatoes. 
I 3 Vetches. 
I 2 Beans. 



Lucerne, wliicti lasts indefinitely, may be substituted on any ten acres, in the rotation, during the whole course. 



Carefully save the manure produced 
by stock, both liquid and solid. The 
former may be saved by means of such 
absorbents as peat, land plaster, shav- 
ings, etc., or by building storage cisterns: 
the latter by placing under shelter and 
guarding against leakage. Return this 
fertilizing material to the land. It is 
poor business policj' to buy what you 
can grow or develop yourself without 
any expense. 

Amount and Quality of Manure Pro- 
duced by Stock Annually. Horse, 12,000 
pounds solid, 3,000 pounds liquid; cow, 
20,000 pounds solid, 8,000 pounds liquid: 
sheep, 760 pounds solid, 380 pounds li- 
quid; pig, 1,800 pounds solid, 1,200 
pounds liquid. Since a considerable 
portion of the inanure is lost while the 
animal is working or is out doors, the 
quantities secured in the manure pile 
will not come up to these figures. The 
manure froin well-fed cattle is estimated 
to be worth $10 per animal, per year. 
"It is a fact often lost sight of," says a 
U. S. Farmers' Bulletin, "that the urine 
of farm animals is by far the most valu- 
able part of the e.xcreta." Hog manure 
'is rated as chemically worth $12 per year 
per animal. In estiinating the amounts 
of farmyard manure to use for various 
crops the following table will be found 
useful. 

Minimum Amount of Farmyard Ma- 
nure required to Replace the Ingredients 
Abstracted from the Soil by an Acre of 
Different Crops. Wheat, 5 tons; barley, 
5 tons; oats, 5 tons; meadow hay, 8 tons: 
red clover, 12 tons; beans, 10 tons; tur- 
nips, 15 tons; swedes, 10 tons; mangolds. 
20 tons; potatoes, 10 tons: cabbage, 25 
tons; carrots, 10 tons. 

Use fertilizers carefully. The fol- 
lowing fertilizers contain the eleinents 
indicated; Supplying nitrogen — Nitrate 
of soda, sulphate of ammonia, dried 
blood, cotton-seed meal. Supplying phos- 



phoric acid — Rock phosphate, boneblack, 
ground bone. Supplying potash — Mu- 
riate of potash, sulphate of potash, wood 
ashes. Fertilizers are sold in states 
having fertilizer control, on the basis of 
a guarantee of a minimum content of 
potash, phosphoric acid, and nitrogen, 
singly or combined, and it is the office 
of the fertilizer control stations to watch 
that goods offered for sale in their re- 
spective states are up to the guarantee. 
Farmers living in states where fertilizer 
laws have been enacted (Alabama, Ark- 
kansas. California, Connecticut, Dela- 
ware, Florida, Georgia, Illinois, Indiana, 
Kansas, Kentucky, Louisiana, Maine, 
Maryland, Massachusetts, Michigan, Mis- 
sissippi, Missouri, New Hampshire, New 
Jersey, New York, North Carolina, North 
Dakota, Ohio, Pennsylvania, Rhode 
Island, South Carolina, Tennessee, 
■ Texas, Vermont, Virginia, West Vir- 
ginia, Wisconsin) should buy fertilizers 
on guarantee, and should examine the 
fertilizer bulletins published by their re- 
spective stations to ascertain that the 
goods put on the market are not below 
the guarantee «nd that the valuation 
price is not below the selling price of 
the article. 

Proportion of Plant Food Recom- 
mended for Crops 



Crop 


Nitro- 1 P^°f- 
«- 1 "Add^ 


Potash 


Alfalfa. 


% 
1 

4 
4 
6 
I 
i 
3 
4 
2 

4 
4 

s 

4 
3 


% 
8 

7 
» 

8 
8 
8 
9 
10 
7 
9 
6 
6 
8 


% 


Barley 

Buckwheat 


9 
9 
10 
6 


Clover 

Corn 

Cotton 


Oats 








Potatoes 

Rye.... 


10 


Tobacco. .. 


10 


Wheat 


4 



THE FARM AND ITS ACTIVITIES 



303 



Consult the tables furnished by the fer- 
tilizer companies and_ experiment sta- 
tions giving the chemical constitution 
and proper applications of the different 
fertilizers. 

Use fertilizers persistently and evenly. 
Some of the nitrates and sulphates 
are exhausted the first year, and almost 
all in from three to .six years. 

Employ an economical system of 
farming. Science is constantly bringing 
to the attention of the farmer the possi- 
bilities of the economy and profits from 
good management in agriculture. This 
is especially apparent in the question 
of the use of fertilizers and care of the 
soil. The surest way to improve the 
fertility of a piece of land, or even to 
maintain it, is to employ such a mixture 
of stock and grain-gi'owing that prac- 
tically all the grain and roughage that is 
raised on the farm will be consumed 
thereon. The following table will be 
interesting and profitable to contemplate. 
Appioximate Losses of Fertilizing Mate- 
rials in Different Systems in Farming 
on a 160 Acre Farm 



System of Farming 


Nitrogen 


Phosphor- 
ic Acid 


Potash 


All grain-farming 

Mixed grain and general 

farming 

Mixed potato and gen- 


lbs. 
5600 

2t)00 

2300 
900 
800 


lbs. 
2500 

1000 

1000 
75 


lbs. 
4200 

1000 

2400 




60 


Dairy-farming 


85 



With stock and dairy-farming, as well 
as partly in mixed grain and general 
farming, the loss of nitrogen may be 
avoided by growing clover. In stock 
and dairy-farming therefore, no loss of 
tertility w.ill occur under these con- 
ditions when all the skim-milk is fed on 
the farm and a part of the grain is ex- 
changed for more concentrated milled 
products, but there will on the contrary 
be a constant gain of fertility to the soil. 
(See Bull. 41, Minn. Exp. Station.) 

The Best Methods of Applying Ma- 
nures are Worthy of Notice. In all cases 
manure should be hauled out and spread 
on the field as soon after made as possi- 
ble, making less loss in fertility. The 
best place to put manure, where rotation 
of crops is practiced, is on the meadows 
and pastures. Then the growing plants 
with an abundance of fibrous roots are 
ready to take up and hold the fer- 
tility until such time as it is required for 
growth of crop. As a general propo- 
sition it is best to keep the manure near 
the surface, because the tendency is to 
leach beyond plant roots. A manure 
spreader should be used, so that light 
applications may be made, as frequent 
applications are better than heavy ones 
at long intervals. Haul out and spread 
the manure each day, and regard this as 
a part of the day's work the same as 
feeding the stock; the feeding of the 
soil is of no le.ss importance. 



SEEDS AND HOV^ TO SELECT THEM 



HOW TO TEST SEEDS 

In the first place, buy of a relialple 
dealer, and buy good see4- The in- 
creased value of the crop will far out- 
weigh the extra cost of good seed. In 
the second place buy the seed some time 
before the land is tilled and ready for 
sowing, so as to have time for testing. 
Seed used for spring sowing should be 
procured, whenever possible the previous 
fall or winter. Good seed has three 
characteristics: purity, vitality and genu- 
ineness. 

Purity Tests are made as follows: 
Weigh out a few ounces of seed which 
has been well stirred up to make the 
sample uniform. Place the seed upon a 
pane of glass with a piece of light col- 
ored paper underneath. With small for- 
ceps go over the sample seed by seed; 
separating out impurities. Weigh the 
seed and ascertain percentage of im- 
purity. Take care to beome familiar 
with the seeds of weeds which may be 
contained in the sample. Tn buying 
grass seed it is usually best to buy dif- 
ferent kinds, separate and mix them at 
home. 



The following standards of purity are 
adopted by the U. S. Department of 
Agriculture: asparagus, beans, buck- 
wheat, cabbage, cauliflower, celery, col- 
lards, Indian corn, covvpea, cucumber, 
eggplant, lettuce, melon, millet (com- 
mon and pearl), oats, okra, onion, 
squash, tomato, turnip, vetch (hairy), 99 
per cent; alfalfa, beets, crimson clover, 
peas, pumpkin, radish, rutabaga, salsify, 
red clover, cotton, Kafir corn, parsley, 98 
per cent; parsnips, 97 per cent; Hun- 
garian brome grass, carrot, white clover, 
alsike clover, 95 per cent; June grass, 
poa compressa, 90 per cent. 

Vitality Tests are made as follows: 
In a room with temperature at seventy 
or eighty degress maximum in the day- 
time and fifty or si.xty minimum at night, 
plant in moist soil in box or small flower 
pot a hundred seeds of average quality, 
from the sample. In case of flower pots, 
set inside of a larger pot also containing 
soil. Pour water into the larger pot 
and cover all to prevent evaporation or 
sudden cooling. When seeds begin to 
come up expose the pots to the light. 
.\fter about two weeks, in case of most 



THE FARM AND ITS ACTIVITIES 



seeds and seedlings, count the sprouts 
and ascertain percentage of original 
seeds planted. (The soil used in testing 
should be baked to kill weed seeds or 
worms.) To make sure of the test try 
out a duplicate lot of a hundred seeds 
at the same time, under the same con- 
ditions, and compare results. If the 
variation exceeds ten per cent, repeat 
the tests to eliminate error. Use care 
in not planting seeds too deeply, — small 
seeds, such as those of grass, should be 
barely covered with soil. Use care also 
not to plant seed chafif unless it contains 
grain. Small seeds of clovers and most 
vegetables may be easily germinated be- 
tween folds of damp flannel placed be- 
tween plates, — thus allowing of frequent 
inspection. Study the following tables 
of germination standards adopted by the 
United States Department of Agricul- 
ture, and discard seed if it falls much 
more than ten per cent below these 
standards. Ordinary seed ought to be 
from eighty-five to ninety-five per cent 
pure. 

Genuineness of Seeds can be deter- 
mined only through experience and 
familiarity with seeds and plants. Be- 
come familiar with the seeds, especiall}- 
of the common weeds., so as to detect 
them in the seed for planting. 

VITALITY OF SEEDS IF 
PROPERLY Kept 

Turnips, 5 years; rape, 5 years; pumpkin, 
5 years; peas, 3 years; beans, 3 years: 
clover, 3 years; oats, 3 years; barley. 3 



years; wheat, 2 years: buckwheat, 2 
years; corn, 2 years; timothy, 2 years: 
rye, 2 years: flax, 2 years; millet, 2 
years; orchard grass, 2 years. 

TABLE OF GERMINATION 
STANDARDS 

(U. S. Dept. of Agriculture.) 



Seed 



Asparagus 85 

Beans, bush q5 

" lima 95 

Beet 150 

Borecole , 95 

Broccoli 85 

Brussels sprouts 95 

Buckwheat 95 

Cabbage 95 

Carrot 85 

Cauliflower 85 

Celeriac 65 

Celery 65 

Chicory 85 

Clover, alfalfa 90 

" alsike 80 

" red 90 

" scarlet. | 95 

" white 80 

CoUards 95 

Corn 90 

Cotton 90 

Cowpea 90 

Cress 90 

Cucumber 90 

Egg-plant 80 

Endive 94 

Gherkin 92 

Grasses : 

Canada blue .1 50 

Fowl meadow 75 

Johnson 75 

Hungarian brome . 80 

Kentucky blue I 50 

Meadow fescue I 80 



Seed 



Orchard 80 

Texas blue 50 

Timothy 90 

Ka&r corn 90 

Kohl-rabi 90 

Leek 85 

Lettuce.. 90 

Lupin, yellow 90 

Melon 90 

Millet, common 90 

" pearl 1 90 

Mustard 95 

Oats 90 

Okra 90 

Onion 85 

Parsley 75 

Parsnip 75 

Peas 98 

Pepper 85 

Pumpkin 90 

Radish 95 

Rape 9:; 

Rhubarb 85 

Rutabaga 95 

Salsify 85 

Sorghum 90 

Spinach I 89 

Spurry 90 

Squash 90 

Sunflower 90 

Tobacco 88 

Tomato 90 

Turnip 95 

Vetch, hairy I 90 

Wheat I 95 



WEEDS AND HOW TO ERADICATE THEM 



Every farmer knows that the enemies 
of his crops are legion. This is true of 
weeds as of other farm enemies. In 
treating weeds it is convenient to divide 
them into three or four classes. In 
lighting annual weeds, such as yellow 
dog fennel, the main effort is to prevent 
seeding. Proceed as follows. Thor- 
oughly prepare the soil. Even in the 
case of small grains, where prevention of 
seeding is diiificult, thorough preparation 
is perhaps the most effective method. 
Two or three other methods, however, 
in driving weeds from the grain are 
worthy of note. In specially weed}' 
patches spray the whole crop by using 
a two or three per cent solution of blue 
vitriol. This should be prepared with 
one pound of copper sulphate to six gal- 
lons of water. Apply it at the rate of 
forty to sixty gallons per acre. Another 
good spray is copperas, in ten or fifteen 
per cent solution. This is not so dan- 
gerous for animals that gain entrance 
to the sprayed field. Wherever possible. 



in other crops, cut the plants down be- 
fore seed matures. 

In the case of seeding perennials, it 
will be necessary not only to prevent 
seeding by the usual methods, but to 
grub out the roots wherever possible. 
A good illustration is the case of the 
common dock. In the case of seeding 
and sprouting perennials, we have a 
group of weeds most difficult of all to 
eradicate, as their runners have great 
vitality. Wherever practicable put the 
land into a hoed crop and constantly 
cut off the weeds at tlie surface of the 
ground and thus smother them. The 
wild morning glory and other similar 
weeds may be exterminated bj' pasturing 
with sheep or with hogs. And finally, 
use the method of alternate cultivation 
and heavy cropping. Bj' this, is meant 
to cultivate during the dry season, and 
to seed heavily with some annual crop, 
as crimson clover, cowpeas, millet or 
oats, that will cover the ground quickly 
and choke down the weeds. 



THE FARM AND ITS ACTIVITIES 



307 



HOW TO RAISE FIELD CROPS. '""Til^Lfl'^XT- 



Kind of Crop. 



Date of 
Planling. 



Best Soil. 



Amount of 
Manure 
per Acre. 



Amount 
of Seed 
per Acre. 



Wks. 

to 

Matu 

rity. 



Average 

Yield 
per Acre, 
Bushels. 



Range of 

Price 

per Bushel. 



Standard Varieties. 



Indian corn . 



Wheat 

Oats 

Barley 

Rye 

Buckwheat , , 
. White beans. 
Potatoes ... . 



Turnips. 
Mangels . 



Tobacco 

Indian corn. 
Wheat 



Oats... 
Barlev . 
Rye.:. 



Buckwheat. . . 
White beans. 
Potatoes 

Sw. potatoes. 
Cabbage. . - . 



Turnips- 
Mangels . 
Flax 



Tobacco . .. .. 

Hay, timothy 

" clover. . 

Indian corn.. 

Wheat 

Oats 



Barley 

Rye 

Buckwheat. . 
White beans 
Potatoes — 



Turnips, . . . 
Mangels ... 

Max 

Tobacco 



May 10-50 

Fall or Spring 
Apr .-May 
Apr.-June 20 
Apr.-May, Sep. 
June 1-20 
May- June 
Apr. 15-May 1 

July i-Aug. 3 
Apr. 15-May 5 

Seed-bed, Apr. 

Apr.2c-May 30 

Sep.2c-Oct. 20 

Mar .-May 

Sept. i-Oct. I 

June-July 
May-June 
Mar .-May 

May- June 
Mar.-July 

July 
May 

Seed-bed, Mar. 

Aug.-Oct. 

Feb.-Apr. 

Apr. i-June i 

Fall or Spring^ 

Mar. lo-May i 

Fall or Spring 

Sep. 1-30 

June 

May lo-Junc 10 

Mar. 15-June 1 

July i5-Aug.3o 
Apr. i-May 15 
Mar. T5-May 15 
Seed-bed, Mar. 



Hay 

Kaiir corn. 



Cotton 

Indian corn. 



Sandy or clay 

loam 
Clay loam 
Strong loam 

Medium loam 
Light loam 
Sandy Itjam 
Rich loam 

Sandy loam 
Strong, heavy 

loam 
Sandv loam 

E 
Medium loam 

Loam 

Moist clay loam 
Clay loam 
Sand or gravel 

loam 
Loam 

Sandy loam 
Loam 

Sandy loam. 
Clay or sandy 

loam 
Loam 

Limestone loam 

Sandy loam 
Clay loam 



Black or sandy 

loam 
Strong loam 



A New England Slates. 
8-12 tons 

18 " 



4- 6 

7- 8 

15-20 



. Middle States. 
8-12 tons 



8-12 qts. 


14-17 


2 bu. 


20 


2-3 " 


ii-lS 


2-3 
5-6 pks. 
i-ii bu. 
8-i5 qts. 
8-20 bu. 


10-15 

40 

10-15 

8-14 

12-20 


lib. 

4-6 lbs. 


10 

17-22 




9-12 



8 tons 1300 

Ibs.fert. 

8 tons 



300-600 
Ibs.fert . 



Com. fert. 



6-8 qts. 

2 bu. 
2-2^ " 

2-2i " 

li " 

i-iA bu. 

I J ■• 

8-15 •• 

10-12 " 

4-8 OZ. 

2-5 lbs. 
10-15 bu. 
20 qts. 



Oats. 



Barley 

Rye 

White beans 
Cabbage 



Watermelons 



Onions 

Potatoes , 

Sw. potatoes.. 
Pumpkins. . . . 
Tomatoes.. 



Turnips. . 
Tobacco . 

Cowjieas, . 



Apr.-May 
Apr.-June 



Mar.-May 15 
Feb.-June 

Sep.-Dec. 
Feb.-May, Sep. 



Sep.-Oct. 
Sep.-Oct. 
Mar.-May 
Oct. Mar.- 
May 
Mar. i-May 10 

Feb. i-Apr. 10 
J an, -April 
.\pr.-July 
,A.pr. I-May i 
Jan. i-Feb. 19 

Feb., \ug., .\p. 
Seed-bed, Mar. 

May i-july 15 



Clay loam 



Light loam 
Clay loam 

Sandy loam 

Loam or muck 
Sandy loam 
Loam 
Sandy loam 

Clay loam 
Upland 



Sandy or black 

loam 
Rich loams 



Clay or black 

loam, clay 

Clay loam, clay 



Light loam 



Rich, light loam 

Loam or muck 
Light, loose loam 
Sandy loam 
Rich, light loam 
Rich, sandy 

loam 
Rich, light loam 
Sandy loam 



Central and 
5-10 tons 



5 

8 

5-10 

8-IO 
8-12 
10-15 



6-8 qts. 

6 " 
Western $lates. 



16-18 
41-43 

1 6-1:7 
13-16 
40-43 



13-14 
14-22 

10-15 
8-15 

10-12 
15-18 
8-10 



32-40 

16-24 
31-38 
23-28 
16-17 
16-30 
16-20 
80-350 

200-500 
20-30* 



24-33 

14-20 

21-31 
19-27 
15-16 

13-16 

20 

75-300 

100-200 



None 



D. Soulhern Slales 



6 qts. 


16-20 


1^-2 bu. 


40-42 


2-3 " 


12-14 


1-2 " 
1-2 " 


11-13 

35-40 

10-12 

12 


5-10 " 


10-20 


1-6 lbs. 
6-8 " 


10-16 
22-24 


2-3 pks. 
Oz. to 
sq. rd. 
8-is lbs. 
3-6 qts. 


15-20 
IS-18 

15-2S 





1-3 bu. 
8 qts. 


20-30 
18-20 


10 bu. cot- 
ton seed 


8 tons 


2 bu. 


43 


8-10 tons 


1-3 bu. 


17 


8-10 " 


2-4 " 


17 


10 " 
8 " 


1-2 " 

1-2" " 


43 
7-8 


6-10 " 




14 


5 tons, 300 
lbs. fert. 


2-7 lbs. . 


16-20 

16-24 

il-JS 


8-12 tons 


8-10 bu. 




10-12 bu. 
4-7 lbs. 


12-15 
17-20 






4-9 OZ. 


14-20 




2-6 lbs. 


8-12 


8-15 tons 

200-300 
lbs. phos. 


O2. to 6 
sq. rd, 
2-5 pks. 


18-20 
6-8 



300 

23-28 

10-12 
IOOO-I500' 

1-2* 
1-3* 

15-40 

6-27 

10-38 

9-37 

5-19 
13-16 
14-25 
80-300 

500-700 
500-1000 

10-18 
600-1000^ 

2-4* 
15-40 

100-500^ 
7-27 

9-20 
11-38 

15-29 
7-16.5 

90-100 



300 
100-300 
100-200 



5* , 

600-1000' 



77- 
35- 
5-' 

65- 
49- 

75-2 
30-1 



.67 

92 

38 
77 
82 
72 
SO 
25 

■35 



oot 

05- .50= 

38- .47 

70- .82 

30- .32 

50 

S3- .56 



52- .59 
90-1 . 25 
30- .73 



01- . 10 
15- .25 



.56 

04- . 20^ 
00-16. oot 
00-12. oof 

26- .64 
46- .79 
20- . 46 

31- .62 

39- .61 
51- -77 
40-1 .00 
10- .70 



Learning, Siinford. 
Flint 

White 

White 



Green Mountain, 

Carmon 3, Rose 
Yellow 
Long Red, Sugar 



Learning, White 

Dent, YellowDcnt 
Fultz 

White, Black 
Manshury 
White Winter 



Silver Hull 
Navy 

Burbank, Cobbler^ 
Rural 2 
-1 .00 Yellow Jersey 
Dutch 



Purple Top 
Long Red 
Rega, White Blos- 
som, Dutch 



75-1 .50^ 
02- . 20- 



07- .09- 
40- .64 

64-1 , 00 

.50- .30 

55- -72 
52-1.05 



75-2.00 
40-1 .00 
25-1.00 



Medium Red 

Leaming, Sanford, 
Flint, Vvhite Dent 

Fultz, Poole, Fife, 
Turkey Reu 

Gray Norway, Silver 
Mine, Russian 

Winter 
Silver Hull 
Navy 

Hebron, Rural, Ear- 
ly Rose 



Yellow Prj'or, Span- 
ish, White Burlcy 

Black Cap, White, 
Red 

Russel's Big Bole, 

Schley 
Hickory King, 

Gourd-seed, 

Plount's Prolific 
Fulcaster, Turkey 

Red 
Texas Rustproof, 

Burt 
Tenn. Winter 
Georgia 
Navy 
Wakelkld, Flat 

Dutch, Charleston 
Jones, Rattlesnake 

Red Potato 
Bliss, Triumph 
Providence 



Crimson Cushion, 

Ponderosa 
Purple Top 



.70-1.75 jWhippoorwill, Little 
I Iron 



* Tons. t Per ton. 'Pounds. ■ Per pound. 

3 Spring wheat but little more grown in Ohio, Illinois, Indiana, and many other States. 



It matures in 1^-20 weeks. 



THE FARM AND ITS ACTIVITIES 



309 



METHODS OF CULTIVATION OF 
TYPICAL FIELD CROPS 

Corn. Plough the land deeply and 
thoroughly, either in the fall or in the 
spring. The advantage of fall ploughing 
is that it enables one to turn under a 
crop of weeds before their seed ripens, 
to bring about decomposition of coarse 
manures thoroughly, and to expose in- 
sects buried in the soil. In other words 
the fall ploughing helps especially in 
fighting the field pests. Spring plough- 
ing on the other hand is especially de- 
sirable in heavy clay soils on account of 
making the soil more open and porous 
for the admission of air and water. If 
the land was ploughed in the fall stir 
thoroughly with disc harrow early in 
the spring to warm up the seed bed. Do 
not plant too early. Use seed that is 
native to the climate. Plant in hills 
forty-two to forty-eight inches apart, 
with fronj two to three grains in a hill, 
according to quality of soil. Till with 
harrow and weeder, the latter sometimes 
crosswise after the first ploughing. On 
ground tending to beeome solid use at 
first deep tillage becoming shallower as 
the season advances, so as not to disturb 
roots unnecessarily. Some root pruning, 
not too late in the season, does good. 
When the crop is too large to plough 
with straddle-row cultivator, use one 
horse attached to garden cultivator, stir- 
ring only the surface to destroy weeds 
and maintain proper dust mulch. Level 
culture is in general better than ridging. 

Wheat and Oats. In selecting seed, 
use care to choose varieties adapted to 
the climate. Those indicated in the 
above table are standard. The soil 
should preferably have been used pre- 
viously for corn or potatoes or especially 
some crop of legumes. If corn or potato 
ground is used, free it from trash and 
prepare with thorough use of disc and 
harrow, without using the stirring plow. 
The soil immediately below the seed bed 
should be well compacted, to enable the 
plant to become well established to re- 
sist cold weather. Oats should be sown 
in the spring. Wheat may be sown 
either in the fall or in the spring; but 
at the former time, wherever winter 
wheat can be grown successfully, in 
order to escape the damage by storms, 
insects, or heat at the time of filling. 
Seed with a drill, — and in colder sections 
with a press drill with six to eight pecks 
to the acre. Do not touch the land with 
any implement after the drilling is done. 
Try common salt, 200 to 300 pounds to 
the acre as fertilizer. 

Potatoes. The soil for potato culture 
should be well supplied with moisture, 
but with good drainage as well. Secure 
this by tile drainage, early planting, and 
frequent surface tillage. In the fall of 
the year plough under a coat of manure, 
leaving the ground in the rough until 



spring. Prepare the ground deeply by 
ploughing just before planting. Make 
the furrows at least four inches deep for 
the rows, Cut the seed potatoes with at 
least one sound e^'e to each piece; plant 
fifteen inches apart with three and a half 
feet between rows, — this requiring about 
ten bushels of seed per acre. After 
planting, harrow the ground frequently 
to make it firm and smooth and to kill 
young weeds. Use a light, slant-toothed 
harrow or weeder until the plants are 
four to six inches high. After this Use 
the plow until the plants have attained 
full growth and the vines begin to 
spread. Cultivating should be shallow, 
preferably, perhaps, with the one horse 
cultivator. Cultivate the last time with 
a double shovel plow, throwing the fur- 
row toward the row to ridge it slightly. 
When the vines die, in the case of early 
varieties, dig at once and sell. "Cash 
in the bank is better than potatoes in the 
cellar." In the case of later varieties, 
allow the potatoes to ripen in the ground 
if the soil is reasonably dry so as not 
to rot the tubers. Before selling, grade 
the potatoes into uniform lots. Store in 
a well ventilated cellar with temperature 
six to eight degrees above freezing. The 
floors should be raised a few inches and 
interval of few inches left between bins 
and wall, for ventilation. Sides of the 
bins may properly be constructed of 
slats. Keep out the light. 

The Sweet Potato. This tropical plant 
develops best in light, warm, rich soil. 
Propagate the plants from shoots 
started in hot beds. For this purpose 
place the tubers quite close together, 
but not touching, and covered with two 
or three inches of soil. When shoots 
are three or -four inches long take off 
and transplant to field when ground be- 
come warm. Cultivate the ground fre- 
quently. After frost mow off the vines 
with a briar scythe. If frost is heavy 
cut the vines early in the morning before 
the sun blackens them and injures the 
tubers. Dig tubers carefully to avoid 
bruising, and store at temperature of 
from fifty-five to sixty degrees. _ Pack in 
barrels for shipment with chaff or saw- 
dust filler. 

Onions. Sow onions for field crop with 
a drill, rows twelve to fifteen inches 
apart. When plants reach the height of 
three inches, thin to four inches 
apart, using care not to disturb remain- 
ing plants. Use careful cultivation with 
weeder, and later some form of hand 
wheel-hoe. Harvest the crop as soon 
as tops die off, bunching three rows to- 
gether to allow them to dry. Store in 
dry shed or cellar on shelves four inches 
deep with ample space between for cir- 
culation of air. 

Beets. Sow in drills one inch deep 
with rows three feet apart as soon as 
ground is in tillable condition. Thin the 
plants when they reach the height of 



THE FAR-M AND ITS ACTIXITIES 



live or six inches so as to make them 
live inches apart. Use thinri'ings for 
greens. Pull and pile the crop upon the 
approach of heavy frost. Cut off the 
tops two inches above the ground, to 
prevent roots from decaying. Store in 
cool cellar slightly covered with moist 
soil or sand to prevent drying and 
wilting. 

The Soy Bean. This nitrogenous crop 
i.^ proving to be an economical feeding 
crop, effecting frequently a saving of 
thirty per cent in amount of food neces- 
sary to produce a hundred pounds of 
gain in hogs, when added as soy bean 
meal to corn or Kafir corn. In raising 
the soy bean make sure tubercles will 
be developed on the roots by sowing 
with the seed drj' soil from some field 
where the beans have been successfully 
grown. North of latitude forty-one 
degrees, plant in sandy loam or other 
rich soil in order that crop may mature 
in time to escape injur}- by frost. Use 
seed grown in the latitude where it is 
planted. Sow in drills twenty-five to 
thirty inches apart and two to three 
inches apart in a row. Cultivate thor- 
oughly with sugar beet machinery. 

"Alfalfa," says Professor P. G. Holden. 
of the Iowa Agricultural College, "is 
comparatively a new crop in the United 
States, but it is destined to come rapidly 
into general use. Twenty years from 
now every one will wonder how we got 
along without alfalfa, and why we did not 
recognize its great value to every farmer 
sooner. The advantages of alfalfa are: 
I. It produces a large yield per acre, 
more than double that of clover. 2. It is 
rich in protein, the leaves having almost 
as high a feeding value as bran. 3. 1 1 
is probably the most enriching crop for 
the ground which we have. 4. When a 
good stand is once secured, it will gen- 
erallj- last for eight or ten years in the 
humid regions, and much longer in parts 
of the west. 5. It can be fed as ha\- 
to all kinds of animals, and has no 
superior as a hog pasture. 6. There is 
no combination of feeds so economical 
for the production of beef, pork, butter 
and eggs as corn and alfalfa. Neither 
will give the best results alone. 

"The disadvantages are: 1. Work re- 
quired to secure a stand. 2. It does not 
fit into the rotation well. 3. In the corn 
belt, the first cutting must be made in 
the midst of corn plowing, when every- 
one is crowded for time. 4. The first 
cutting is hard to cure in the humid 
regions, and is not good haymaking 
weather at this time. 5. It cannot be 
pastured safely by cattle and sheep, as 
it is likely to cause the animals to bloat." 
In starting alfalfa do not begin on too 
large a scale. Get your experience with 
four or five acres first, so located that it 
can be used for hog pastures, especially 
the first crop each year. It will not do 
to use the methods employed for clover 



Although alfalfa is naturallj' adapted to 
arid regions, it will grow on nearly anj' 
kind of soil. The soil employed for it 
in humid regions should be such as will 
produce good corn, — not sour, wet nor 
poor. Alfalfa will not endure 'wet feet,' 
water should not stand within four or 
five feet of the surface of the ground. 

"Manure the soil in the winter or 
spring, disc it thoroughl}' as soon as 
possible in the spring (first part of 
.\pril), plow the latter part of April and 
again disc the ground. The ground 
should be disced occasionally during 
Ma}', June, and the first part of July, often 
enough to kill all the weeds and to pre- 
vent the ground from becoming hard. 
Some time during the last part of July 
or the very first part of August, the 
ground should be thoroughly disced or 
cultivated, harrowed, and the seed sown 
broadcast and harrowed in. 

"Alternative methods in place of the 
above include the use of rape, sowed five 
or six pounds per acre early in the 
spring before the oats are sown. If 
possible, this should be used for hog 
pasture during May and June. The first 
week in July, mow down the old rape 
stubs and thoroughly disc the ground, 
plough, and again disc and harrow. In 
two weeks, disc a "third time. The last 
of July or first of August disc and work 
down the soil so that it is firm. If the 
weather is very dry put seed in with drill 
or disc it in to secure sufficient moisture 
to start at once. Again, it is possible 
to grow a crop of winter wheat or early 
oats and follow these with alfalfa. Cut 
grain as soon as ripe and spread ten or 
fifteen loads of manure to each acre. 
Prepare the soil thorouglily as above and 
sow alfalfa first week in August. Once 
more, a nurse crop of early oats or bar- 
ley may be sown previously. Do not 
sow more than a bushef to the acre, 
cutting when in bloom for hay. In the 
west the common practice of sowing 
alfalfa in the spring, (about the middle of 
April") without a nurse crop and keep- 
ing weeds down by mowing during the 
summer is not so satisfactory a method 
in the humid regions where weeds are 
abundant. 

"The advantages of summer sowing 
are: i. We do not lose one year's use 
of our land and do not have to mow 
weeds. 2. It comes at a slack time 
when the work can be done at least ex- 
pense to other crops. 3. In case the 
alfalfa is w'inter killed, or for any reason 
a stand is not secured, the ground can 
be put into corn the following spring 
and a year's crop has not been lost and 
the growth of alfalfa in the fall has more 
than paid for itself in the added fertility, 

"Cut alfalfa when the very first blos- 
soms appear. Never let it get into full 
bloom as in the case of clover, for the 
leaves will fall off and the stems become 
woody and the next crop will be reduced." 



THE far:\i and its activities 



313 



GRASSES, PASTURES AND FODDER CROPS 



It is recognized the world over that 
natural pasture grass is superior to all 
others for the reason that such condi- 
tions furnish a wide diversity of plants 
affording a good forage for grazing 
stock. But excellent artificial pasturage 
of properly balanced feed can be pro- 
duced as indicated in some of the follow- 
ing: 

SEED MIXTURES FOR PASTURES 

(By J. J. Edgerton in "Practical Farming 
and Gardening.") 

I. For Humid Climates Having Severe 

Winters 

Medium Red Clover 3 lbs . 

Kentucky Blue Grass 8 lbs . 

Orchard Grass 8 lbs. 

Smooth Brorae Grass 10 lbs. 

(« 

Medium Red Clover 2 lbs. 

White Clover 2 lbs. 

Orchard Grass SIbs, 

Meadow Fescue 5 lbs . 

Smooth Brome Grass 81bs. 

(c) For High, Rather Thin Soils: 

Mammoth Red Clover . 3 lbs. 

Kentucky Blue Grass 8 lbs . 

Orchard Grass 8 lbs . 

Smooth Brome Grass 10 lbs . 

((f) For Low, Wet Lands: 

Alsike Clover 4 lbs . 

Red Top 6 lbs. 

Timothy 4 lbs. 

All the components of Mi.xture (a) 
start very early in the spring, and the 
clover and brome grass will remain 
green and continue to grow during quite 
dry weather. 

II. For Humid Climaties Farther South 

(a) For Light Sandy Soils: 

Smooth Brome Grass 15 lbs . 

Tall Oat Grass 15 lbs. 

Hairy Vetch 15 lbs. 

(&) For Richer Heavier, W ell-underdrained Soils: 

Orchard Grass 10 !b.s . 

Tall Fescue 10 lbs. 

Rescue Grass 10 lbs . 

Medium Red Clover 3 lbs . 

(or Hairy Vetch, 12 lbs.) 

(c) For Low, Wet Lands: 

.Msike Clover 4 lbs. 

Red Top 4 lbs. 

Large Water Grass 4 lbs. 

Mixture (a) below the snow line, will 
afford growing pasture for almost the 
entire year. 

All the foregoing mixtures are best 
sown at the beginning of the fall rains. 

III. For Semi-Arid Regions 

Meadow Fescue 10 lbs . 

Orchard Grass 12 lbs. 

Smooth Brome Grass 15 lbs . 

Medium Red Clover 2ibs. 

Alfalfa 61bs. 

(a) Prepare the ground thoroughly, 
and seed with a press drill early in the 
spring for the more northerly regions 
and in the fall farther south. 



(h) The same iiii.xture may also be 
sown advantageously on the native pas- 
tures, after first thoroughly scarifying 
them with a disk or other effective im- 
plement. 

WHEN TO CUT GRASS AND 
CLOVER 

Cut Grass when the dew is off and 
when the complexion of the field begins 
to wear a brownish tinge. At this stage 
the most of the grasses are flowering, 
and some of the earliest ones have gone 
to seed. Clover should be cut When the 
majority of the heads are in blossom; 
for if it stands till it has done flowering, 
the woody fiber increases, and theinutri- 
tive qualities decrease in proportion. 
All grass and clover should, in fact, be 
cut a little under rather than over ripe. 

HOW TO MANAGE SOILING 
CROPS 

When the clover or other pasturage 
has been winter killed, it is often im- 
perative to provide substitute green fod- 
der for stock. Soiling crops have, there- 
fore, great value for the farmer. 

To Get the Quickest Pasture, sow oats 
or barley as for a grain crop, and when 
the young plants are a few inches high, 
turn in the stock and treat the field as 
though it were a pasture. If the cattle 
do not graze the field evenly, run the 
mower over the patches where the 
growth is excessive. Keep the growth 
short: it will last much longer thus than 
if allowed to head out. As an experi- 
ment, sow clover and timothy seed with 
a part, at least of the oats or barley, in 
the hope of securing a stand for next 
season. 

Oats and Peas. Also put in a patch of 
oats and peas. Sow a bushel and a half 
of peas per acre, covering three or four 
inches deep on light soil, and one or two 
inches on heavy soil. After these are 
planted sow or drill the oats in the 
usual manner. Cut the green forage for 
the cattle, or cure for hay. 

Millet. For winter hay sow millet or 
Hungarian grass from the loth to the 
30th of June, using from a bushel to a 
bushel and a half of seed per acre. 
When the seed-heads are coming into 
blossorn, cut and cure for hay. Millet 
or Hungarian grass will j'ield from one 
to two atid a half tons of good quality 
hay per acre. Horses should not be 
given over one feed of millet hay per 
day. 

Corn Fodder. .\ny variety of corn will 
do for green or dry forage: the early 
kinds being the most suitable for early 
fall feed. Sweet corn is very satisfac- 
tory because the stalks are soft and 



THE FARM AND ITS ACTIVITIES 



3^5 



palatable. Plant in hills or drills just 
thick enough to decrease the size of the 
ears to about half their normal size. 
Begin feeding as soon as the ears are 
glazing, and continue with the dry forage 
throughout the winter. From three to 
six tons per acre of winter forage, suit- 
able for all kinds of farm stock, can be 
secured from a corn crop grown on 
good land. (Wisconsin Exp. Station 
Bulletin.) 

Time of Planting and Feeding Soiling 
Crops. (Phelps.) 



Kind of Fodder. 



Amount of 

Seed per 

Acre. 



Time of 
Seeding. 



Rye Fodder. . .. 
WheiU fodder. . 

Clover 

Grass 

Oats and jjCiis.. 



Hungarian 

Clover Rowen . . 
Soja Beans ... . 

Cow-peas 

Rowen grass. . 
Barley :ind pca^ 



ih to 3 bu. 

>J to 3 bu. 

2o lbs. 



[ i bushels 



1 bushel 
: bushel 



Sept. I 
Sept. 5-10 
July 20-30 



April 1 



30 



June I 



May 2 
June 



2 bu. each Aug. 5- 



Time of 
Feeding- 



May 10-20 
May2oJune 5 
June 5-15 
June 15-25 
June25,Julyio 
July 10-20 

" 20. Aug. I 
Aug. i-io 
10-20 
'■2o,Sept.5 

Sept. 5-20 
Oct. 1-30 



The dales given in the table apply to Central Connec- 
ticut and regions under approximately similar conditions. 



Crops for Partial Soiling During Mid- 
summer. (Fraser.) 



Kind of Fodder, 



■Amount of 

Seed per 

Acre. 



Approx. 
Time of 
Seeding. 



Corn, early, 
sweet, or dent 

Corn, medium, 
dent 

Cow peas 

Soy Beans 

Oats and Canada 
peas 

Oats and Canada 
peas 

Rape (Dwarf 
Essex) 

Rape second 
sowing. 

Rape third sow- 
ing 



6 qls. 



5 qts. 

I bu. 



I bu. each 
I " 

4 n.s. 

4 lbs. 
4 lbs. 



May 1 

May 15 
" 15 



April 1 5 
May I 

" I 
June I 
July . 



Approx. Time 
of Feeding. 



July i-Aug.i 

Aug.1-Sept.30 
" I- " 15 
" 1- " ^? 

July i-July 1.1 

'■ i.i-.Aug. I 

" 1- " I 

.^ug. j-Scpl. I 

Sept. i-Oct. I 



Rye Sown in Corn, just before the last 
plowing (one-half bushel to the acre), 
makes a desirable feed for all kinds of 
stock and aids materially in the quality 
and quantity of milk produced, besides 
proving a saving of from one to two 
tons of hay for every acre sown — and 
last but not least, it affords a green crop 
to plow under in the spring which will 
renew and enrich the land. 



THE VEGETABLE GARDEN 



HOW TO PLAN THE GARDEN 

Place the garden near the house with 
a southern exposure, if possible, on dry 
and well manured soil. In general quick 
sandy soils are best adapted for early 
crop:;. It must be free from shade and 
from the roots of large trees, and should 
be well drained. Carcfull)- fence off the 
area from poultr)' and all kinds of stock. 
As ordinarily laid out the garden re- 
quires too much hand labor. On city 
plots this is perhaps necessary. In the 
country, however, the horse should be 
used for cultivation wherever possible; 
hence, on the farm, make the garden 
oblong in shape and plant the crops 
in long rows, leaving strip of sod at the 
end as turning grouhd. Group the crops 
according to their season of maturing, 
placing all perennial crops, sucTi as 
rhubarb and asparagus, in adjoining 
rows, and early crops, such as peas and 
beans, together. Except for a few of 
the very early crops, do not plant on 
raised beds but on the level. Make out 
a list of the varieties of vegetables de- 
sired and lay off on paper a diagram of 
the garden as suggested above. 

The Following Excellent Plan is sug- 
gested for a combined fruit and vege- 
table garden for a farm or city home on 
a lot 100x80 ft., the fruit garden occu- 



pying an area of 60x80 ft. and the vege- 
table garden an area of 40x80 ft. 

A. Fruit-bearing plants that can be 
grown on an area of 60x80 ft.: 

32 grape-vines, dispersed at intervals 
of TO ft. around the entire garden. 

3 rows of dwarf pears, each containing 
6 trees (rows Nos. 2, 10, 14). 

I row of peaches, 6 trees (row No. 4). 

1 row of cherries, 6 trees (row No. 8). 

I row of dwarf aijples, 6 trees (row No. 
6). 

t row of plums, 6 trees (row No. 12 1. 

1 row, 20 specimens of blackberries 
(row No. I). 

2 rows, 40 specimens black-caps (rows 
Nos. 3 and 5). 

2 rows, 40 specimens red raspberries 
(rows Nos. 7 and 9). 

3 rows, 300 specimens strawberries 
(rows Nos. II, T3, and 15"). 

P). Vegetable Plants that can be 
grown on an area of 40x80 ft.: 

I row, ^ row rhubarb, '/z row aspara- 
gus (occupying 4 ft.). 

1 row, salsify (lyi it.). 

T row. parsnips (i^ ft.). 

2 rows, beets (3 ft.). 

1 row, eggplant, plants set 18 in. apart, 
2 doz. (3 ft.). 

2 rows, tomatoes, plants set 2 ft. apart, 
2 doz. (6 ft.). 



THE FARM AND ITS ACTIVITIES 



317 



1 row, summer squash. 12 hills, 3 ft. 
apart (3ft.). 

2 rows, cucumber, 24 hills, 3 ft. apart 
(I ft). 

2 rows, early cabbage, 4 doz. plants, 
set 18 in. apart (4 ft."). 

2 rows, late cabbage, 4 doz plants, set 
18 in. apart (4 ft.). 

1 row, early celer)', 6 doz. plants, set 
6 in. apart (2 ft.). 

8 rows, peas, plant in double rows, 4 
in. apart: follow by 6 rows, late celery. 
36 plants (16 ft.). 

2 rows, lima beans. 4 doz. hills, 18 in. 
apart (4 ft.). 

6 rows, bunch beans; in succession sow 
seeds in drills, placing seeds about 6 in. 
apart in the row; follow by late cabbage, 
turnips, or spinach (12 ft.). 

2 rows, radishes, 4 sowings, planted 
in double rows 6 in. apart (3 ft.). 

2 rows, lettuce, 2 sorts, adapted for 
early and late use (3 ft.). 

T row, parsley and pepper grass 
(1/2 ft). 

The space occupied by the last three 
plants may be given over to winter 
squashes by planting these before other 
crops are ofif the ground. (See Farmer's 
Bulletin No. 154.) 

The way to lay out a small or town 
vegetable garden is in short rows. If 
the rows are not more than eight feet 
long it will be possible to hoe and rake 
their entire length from the borders, 
thus avoiding the necessity and danger 
of stepping between the vegetables. 

Number of Hills or Plants on an Acre 
of Land, for Any Distance Apart, from 
Ten Inches to Three and a Half Feet, 
the Lateral and Longitudinal Dis- 
tances being Unequal: 



1 10 
1 in. 


12 

in. 


15 
in. 


18 
in. 


20 
in. 


2 ft. 


2^ 
ft. 


3"- i 


















\ 


10... 
12, .. 
IS.., 
iS... 
20. . . 
ft. 

2 .. . 

2*... 

3 ... 
3».-. 


62726 
52272 
41817 
34848 
31363 


43560 
34848 
29040 
26136 


27878 
23232 
20908 


19360 
17424 


15681 










26156 
20908 
17424 
I493S 


21780 
17424 
14520 
12446 


17424 
13939 
11616 
9953 


14520 

11616 

9680 

8297 


13068 
10454 
8712 
7467 


10890 
8712 
7260 
6223 


6969 
5808 
4976 


i 

4840I 
4148 3565 



FERTILIZING THE GARDEN 

Tlie best fertilizer is probably well 
decomposed stable manure where straw 
bedding has been used. Use on the land 
also, wood ashes, from one peck to one 
bushel to the square rod. according to 
fertility of the soil. The more concen- 
trated commercial fertilizers, such as 
nitrate of soda, guano, dry blood, and 
potash salts, should be used at the rate 
of about one to six pounds to the square 
rod. The less concentrated should be 
used at the rate of four to twelve pounds 
to the square rod. Be careful that the 
garden compost heap does not spread 
plant diseases. 



PREPARATION OF THE SOIL 

Plow thoroughly or dig to a good 
depth. If the soil is of clay do not 
work it while too wet, — as indicated by 
ease with which it may be pressed into 
lialls, which will not easily crumble. 
Make the surface as fine and smooth as 
]30ssible with the harrow or rake; and 
keep temporarily unused areas mellow 
b}' frequent cultivation. 

SOWING THE SEED 

First of all use onl}' the best and 
carefully tested seed. Calculate from 
the tables herewith given the amount of 
seed that will be required. It is well to 
provide a surplus quantity for re-plant- 
ing in case of dry weather, heavy rains, 
or insect depredations. Do not sow 
seed too early, — that is. until the soil 
becomes sufficiently warm and dry so 
that it will crumble wlien struck with 
the spade. Sow as inuch as possible in 
drills, instead of broadcast, to save labor. 
Sow small seeds on, or very near the 
surface. The following table for sow- 
ing and planting will be found useful. 

HINTS ON GARDEN MANAGE- 
MENT 

First Cost of Making a Garden. In 

making a garden, as in building a house, 
the labor costs more than the material. 
Naturally, it will cost inore the first 
\-ear than any succeeding year. In a 
garden actuUj' made 65x72 feet, the 
cost of seed, plants and fertilizers the 
first year was about $32. Since then the 
expense has been simply for seed, plants 
and fertilizers for the annual crop, and 
the average cost has been about $12. 

Things to Plant Early. The hardiest 
vegetables, whose seeds will have the 
best chance for coming up, are Lettuce, 
taking care to select the early bunching 
or loose-headed kinds; peas of which the 
sinooth-skinned variety is the best for 
early sowing, though the wrinkled seeded 
are of better quality: radishes, being 
careful to buy an early spring variety, as 
there are innumerable kinds; beets, pre- 
ferring the turnip-shaped because they 
mature more quickly; carrots, selecting 
the short, which are earliest; parsley, 
spinach and turnip. Of course it will not 
pay to make too many rows so early. 
Make just enough to give some vege- 
tables while those that you will sow 
later are coming up. Sow the seed 
pretty thick. When the time comes to 
thin, the young, tender tops of the beets, 
carrots and tunips, will make most de- 
licious .greens to boil. 

To Protect from Frost garden patches, 
small fruits, etc., the most satisfactory 
way is to build fires along one side. 
After starting the fires, throw on anv 
sort of damp fuel or refuse that will burii 
slowly and make plenty of smoke. 



THE FARM AND ITS ACTIVITIES 



319 



GARDENER'S PLANTING 

(Beattie.) 



TABLE 



Quantity of Seeds or Number of Plants Required for a Row 100 Feet in Length, with 
Distances to Plant, Times for Planting, and Period Required for Production of Crop. 



Kind of Vegetable. 



Artichoke, Globe. . . . 
.\rtichoke, Jerusalem 
Asparagus, seed 
Asparagus, plants. .. . 

Heans, bush 

Beans, pole 

Beets 

Brussels sprouts 

Cabbage, eariy 

Cabbage, late 

Carrot 

Cauliflower 

Celery 

Chicory 

Citron 

Com salad 

Com, sweet 

Cress, upland 

Cress, water 

Cucumber 

Dandelion. 

Horse-radish 

Kale, or borecole. . . , 

Kohl-rabi 

Leek 

Lettuce 

Melon, musk 

Melon, water 

Mustard 

N. Z. spinach 

Okra, or gumbo 

Onion, seed 

Onion, sets... 

Parsley 

Parsnip 

Peas 

Pepper 

Potato, Irish 



Seeds or 

Plants for 

100 Feet 

of Row. 



■'> oz. 
2qts. 
I oz. 

60-80 

1 pint 
.V pint 

2 oz. 
i oz. 
J oz. 
} oz. 
I oz. 
{ oz. 
i oz. 
J oz. 

1 oz. 

2 oz. 

i pint 
^. oz. 

ioz. 



i oz. 

70 roots 
Joz. 



i oz. 



Potato, sweet. 



Pumpkin 

Radi.sh 

Rhubarb, seed 

Rhubarb, planum. . , 

Ruta-baga 

Salsify 

Spinach . 

Squash, bush 

Squash, late 

Tomato 

Turnip. 

Vegetable marrow . 



r oz. 
i 07- 

1 oz. 

2 oz. 
I oz. 

1 qt. sets 
i oz. 

4 oz. ^ 
1-2 pints 
8 oz. 

5 lbs. (or 9 
bu.p.acre) 

3 lbs. (or 
75 slips) 

2 oz. 
I oz. 
^ oz. 

33 plants 
i oz. 
I oz. 
I oz. 



Distance for Plants to Stand- 



Rows Apart. 



Horse Hand 

Cultiv. Cultiv. 



ioz. 



3-4 ft. 
3-4 ft._ 
30-^6 m. 

3-5 ft.. 

30-36 in. 
3-4 ft. 
24-36 in. 
30-36 in. 
30-36 in. 
30-40 in. 
30-36 in. 
30-36 in. 
3-6 ft. 
30-36 in. 
8-10 ft. 
30 in. 
36-42 in. 
30 in. 
Broadcast 
4-6 ft. 
30 in. 
30-40 in. 
30-36 in. 
30-36 in. 
30-36 in. 
30 in. 
6-8 ft. 
8-12 ft. 
30-36 in. 
36 in. 
4-S ft. 
24-36 in. 
24-36 in. 
24-36 in. 
30-36 in. 
3-4 ft. 
30-36 in. 
30-36 in. 

3-3 ft. 

8-12 ft. 
24-36 in. 
36 in. 
3-5 ft.. 
30-36 in. 
30-36 in. 
30-36 in 
3-4 ft. 
7^10 ft. 
3-5 ft. 
24-36 in. 
8-12 ft. 



2-3 ft. 
1-2 ft. 
1-2 ft. 
12-24 in. 
18-24 in. 
3-4 ft. 
12-18 in. 
24-30 in. 
24-30 in. 
24-36 in. 
18-24 in. 
24-30 in 
18-36 in. 
18-24 in. 
8-10 ft. 
12-18 in. 
30-36 in. 
12-18 in. 



4-6 ft. 
18-24 in. 
24-30 in. 
18-24 in. 
18-24 in. 
14-20 in. 
12-18 in. 
6-8 ft. 
8-12 ft. 
12-18 in. 
24-36 in. 
3-4 ft. 
12-18 in. 
12-18 in. 
12-18 in. 
18-24 in. 
30-36 in. 
18-24 in. 
24-36 in. 

3-5 ft. 

8-12 ft. 
12-18 in. 
30-36 in. 
3-5 ft. 
18-24 in- 
18-24 in. 
12-18 in. 
3-4 ft. 
7-10 ft. 
3-4 ft. 
iS-24 in. 
8-12 ft. 



Plants 
.\part in 
Rows. 



2-3 ft." 
1-2 ft. 
3-5 in. 
15-20 in. 
5 or 8 to ft. 
3-4 ft. 

5 or 6 to ft. 
16-24 in. 
12-18 in. 
16-24 in. 

6 or 7 to ft. 
14-18 in. 
4-8 in. 

4 or 5 to ft. 
8-10 ft. 

5 or 6 to ft. 
30-36 in. 

4 or 5 to ft. 



4-6 ft. 
8-12 in. 
14-20 in. 
iS-24 in. 
4-8 in. 
4-8 in. 
4-6 in. 
Hills 6 ft. 
Hills 10 ft 
4 or 5 to ft. 
12-18 in. 
24-30 in. 
4 or 5 to ft. . 

4 or s to ft. 
3-6 in. 

5 or 6 to ft. 
IS to ft. 
15-18 in. 
14-18 in. 

14 in. 

Hills 8-12 ft. 
8-12 to ft. 
6-8 in. 
3 ft. 
6-8 m. 
2-4 in. 
7 or 8 to ft. 
Hills 3-4 ft. 
Hills 7-9 ft. 
3 ft. 

6 or 7 to ft. 
Hills 8-9 ft. 



Depth of 
Planting. 



1-2 in. 
2-3 in. 
1-2 in. 
3-5 in. 
A-2 in. 
1-2 in. 



• m. 



A m. 
I in. 
^ in. 
I in 
I in 
5 in 
^ in. 
1-2 in. 
^-i in. 
1-2 in. 
^— I in. 
On surfa' 
1-2 in. 
^ in. 
3-4 in. 
iin. 
i in. 
I in. 
^in. 
1-2 in. 
1-2 in. 
{in. 
1-2 in. 
1-2 in. 
^-i in. 
1-2 in. 
J in. 
^i in. 
2-3 in. 



-2 m. 
-1 in. 
-I in. 
-3 in. 
-I in. 
-I in. 
-2 in. 
-2 in. 
-2 in. 
-I in. 
-] in. 
-2 in. 



Time of Planting in Open 
Ground, North. 



Early spring 

Early spring , 

Early spring 

Early spring 

April to July 

May and June 

April to August 

May and June 

March and April 

May and June 

April to June 

April to June 

May and June 

May and June 

May and June 

March to September. . . 

May to July 

March to May 

April to September 

April to July 

Early spring 

Early spring 

Aug. and Sept 

March to May 

March to May 

March to September. . . 

April to June 

May and June 

March to May 

Early spring 

May and June 

April and May 

Autumn, Feb. to May.. 

September 

April and May 

March to June 

May and June 

March to June 

May and June 

May to July 

March to September 

Early spring 

Autumn 

May and June 

Early spring 

Sept 

April to June 

April to June. . 

^Iay and June 

April [July] 

April to June 



Ready for 
Use after 
Planting. 






15 mos. 
6-8 mos. 

3-4 yrs. 
1-3 yrs. 
40-65 d . 
50-80 d. 
60-80 d. 
90-120 d. 
90-130 d. 
90-130 d. 
75-110 d. 
Ioo-i3od. 

I20-I50d. 

5-6 mos. 
ioo-i3od. 
60 d. 
60-100 d. 
30-40 d. 
60-70 d. 
60-80 d. 
6-12 mos. 
1-2 yrs. 
90-120 d. 
60-80 d. 
120-iSod. 
60-90 d. 

120-150(1. 

ioo-i2od. 
60-90 d . 
60-100 d. 
90—140 d. 
130-1501. 
90-120 d. 
90-120 d. 
i25-i6od. 
40-80 d. 
ioo-i4od. 
80-140 d. 

i4o-i6od. 

ioo-i4od. 
20-40 d. 
2-4 yrs. 
1-3 yrs. 
60-80 d. 
120-iSod. 
30-60 d. 
60-80 d. 
i20-i6od. 
ioo-i4od. 
60-80 d. 
iio-i4od. 



THINNING, TRANSPLANTING, 
AND CULTIVATING 

Thin out the crops early, even in seed 
leaf, if tlie plants stand too close. An- 
other thinning may be necessary later 
when plants need more room to grow 
stocky. In transplanting, use care in 
t:iking up the plants, so as to avoid 
injury to the roots, plant firmly so as to 
enable the plant to take a secure hold 
of the soil, cut back the tops to make 
them balance with the root system and 
prevent evaporation, and when reset 
shade to prevent sun from withering and 
blighting. Do the work ;it evening or 



immediately before or after a rain. Give 
each plant water. Use care in hardening 
oflf plants when transplanting, (For 
methods see section on floriculture.) 
Till the garden with wheel-hoes, for 
hand use. and with scarifiers and culti- 
vators with the horse. Sow the seeds 
with hand drills and apply fertilizers of 
the guano class with similar apparatus. 

HOTBEDS AND FORCING 
METHODS 

The heating material is the first con- 
sideration. For this use fresh horse 
manure, containing a liberal quantity of 
straw bedding. Throw it into a loose 



THE FARM AND ITS ACTIVITIES 



pile — and when heat is produced fork 
over and shake apart again. If it be- 
comes dry, water and allow to stand a 
few days. Pile and allow to heat a sec- 
ond time. Get the whole mass into a 
uniform degree of fermentation. In con- 
structing the sash and frame use for the 
latter one, or better, two inch lumber. 
Make the back twelve to fourteen inches 
above ground, the front about six inches 
lower. Make the sash about three by five 
feet in size, and use glass not less than 
ten by fourteen inches, laid not more 
than one-quarter-inch lap. Fit the sash 
to the tops of the frames so as to leave 
as little opening as possible for air, and 
yet allow sash to be easily moved up and 
down, even when the frame is wet. 

In making the bed select a site with 
south or east slope and protection from 
cold winds. Dig a rectangular hole 
about two feet deep and one foot larger 
each way than the bed desired. Throw 
into the bottom of the pit the heating 
material and carefully spread out and 
tread down into uniform solidity so as to 
bring about uniform moisture and heat. 
Put on the frame and sash and pack 
around the outside more manure or 
mulch to keep in the heat. Allow the 
bed to stand with sash partly open for 
a day or two for the escape of steam and 
rank heat. Put on four to six inch 
layer of rich soil, dry and friable. When 
the heat subsides to about ninety 
degrees, plant the seed. In_ managing 
the bed keep the soil, at all times a few 
degrees warmer than the air and uni- 
formly moist but not wet. Use a shade 
if the sun is too bright, or scatter some 
slight coating material over the glass. 
Use care in not allowing draughts of cold 
air to strike the plants in the bed. 

A VEGETABLE FORCING 
CALENDAR 





Night 
'Tern. 


Dav 
Tem. 
°F. 


From 
Seed. 


Soil. 


Tomalo. . . . 


60-65 


75 . 


5 mos. 


Rich loose loam. 


Lettuce 


45-50 


55-65 


10-12 w. 


Open, porous, drv on 
surface. 


Parsley .... 


45-50 


55-65 


8 wks. 


Open, well drained. 
Moist,coo! uniformlv. 


Watercress.. 


45-50 


55-65 


4-6 wks. 


Peppercrcss 


45-50 


55-65 


3-4 wks. 


Well drained cool 
soil. 


Radishes.... 


45-50 


55-65 


5-6 wks. 


Warm, quick, no 
coarse manure. 


Beans 


60-65 


70-80 


6-8 wks. 


"Quick," i. e., loam 
and i thoroughly 
rotted manure. 


Peas 


45-50 


55-65 


70-80 d. 


Solid beds of rich, 
sandy soil. 


Cauliflower. 


50 


60-65 


4-5 mos. 


Solid bed garden 
loam and } rotten 
manure. 


Mushrooms 


50-60 


50-60 


6-8 wks. 


Moist (not wet) ma- 
nure, 4 parts, loam 
I part. 


Asparagus. 


50-55 


6C-70 


2-3 wks. 


Pack under benches 
in any material. 


Spinach. . . 


45-50 


55-65 


8-10 wks. 


Open, porous, well 
enriched. 



GARDEN HINTS FOR EACH 
MONTH. 

(Contributed.) 

For January. In Florida and Gulf 
States plant early Irish potatoes, peas, 
radishes, lettuce, shallots, and onions. 
Taking advantage of favorable weather 
in other localities, make hot-beds, sow 
early cabbage and tomatoes; plant sweet 
potatoes for slips under cover. Prepare 
ground for early planting, dress aspar- 
agus beds, trim fruit trees, and spread 
manure on lawns. Get ready to rush 
planting. 

For February. Dress lawns with 
well-rotted stable manure or land plas- 
ter, and sow lawn grass seeds. Trans- 
plant trees, vines, raspberries, rose- 
. bushes, and horseradish. Where cli- 
mate and weather permits, plant peas, 
potatoes, onions, radishes, lettuce, beets, 
carrots, parsnips, spinach, and mustard. 
Mulch rosebushes and hardy shrubs and 
vines. Sow cabbage, tomatoes, and cauli- 
flower under cover. Plant yams and 
sweet potatoes for slips. 

For March. Transplant strawberries, 
rosebushes, vines, trees, and shrubs. 
I'lant English peas, onions, radishes, let- 
tuce, early potatoes, and, where climate 
and weather permit, set out cabbages, 
tomatoes, celery, and cauliflower. Prune 
fruit and shade trees, vines, and bushes 
of all kinds. Put manure everywhere. 
Mulch rosebushes, trees, shrubs, and 
strawberry beds. 

For April. Transplant eggplant, cab- 
bage, tomatoes, onions, celery, and sweet 
potatoes. Take care of asparagus beds. 
Plant watermelons, musk melons, can- 
telopes, pumpkins, squashes, and cucum- 
bers in rich, sandy soil, where climate 
will permit. Plant sweet corn, English 
peas, snap beans, lettuce, and Irish pota- 
toes for succession, and replant all beds 
where seeds have failed. Take care of 
lawns. 

For May. Plant vacant ground in 
corn, beans, peas, potatoes, melons, and 
cucumbers. Transplant sweet potatoes, 
tomatoes, and cabbage, and protect 
young plants from the hot sun; sow 
beets, carrots, parsnips, and early tur- 
nips. Loosen the soil around growing 
plants and fight the bugs and weeds. 
Don't fail to put in more sweet corn for 
succession. 

For June. Plant more sugar corn, 
snap beans, cow peas, turnips, and Irish 
potatoes for late crop. Replant and chop 
corn. Transplant celery, sweet potatoes, 
winter cabbage, and late tomatoes. Use 
the hose or sprinkler freely, night and 
morning, and protect young plants from 
midday sun. Loosen the soil to encour- 
age moisture, but don't disturb the roots 
of plants. Fight the weeds and bugs. 

For July. Plant turnips in vacant 
ground. Sow rutabagas after rains and 
plant snap beans for succession. Trans- 



THE FARM AND ITS ACTIVITIES 



323 



plant more winter cabbage and late 
tomatoes. When crops mature, prepare 
the vacant ground and sow turnips be- 
fore or after rains. Stir the soil between 
rows of young plants, but don't disturb 
the roots. 

For August. Replant turnip beds 
where seeds have failed, and prepare all 
vacant ground for more sowing of this 
valuable crop, and sow more rutabagas. 
I.ate crops of beets, carrots, and Irish 
potatoes may be planted. Prepare new 
beds for fall planting of strawberries, and 
mulch the old beds with well-rotted 
manure. Cut down weeds and burn 
them. 

For September. Hill up late potatoes 
and attend to celery. Work all growing 
crops thoroughly and often. Use plenty 
of water on lawns night and morning. 
Replant turnip beds, mulch strawberries, 
and set out new beds in favorable weath- 
er. Sovif turnips and mustard for winter 
use. Gather mustard crops and kill and 
burn the weeds. In Gulf States sow peas 
for winter use. 

For October. Plant new strawberry 
beds and mulch old ones with manure. 
Protect your compost heaps from the fall 
rains. Sow grass seed on lawns after 
rains. Select your seed potatoes, corn, 
and other seeds for next season, and 
carefully house and protect them. Pre- 
pare ground for setting out plants, vines, 
etc. 

For November. Transplant hardy 
shrubs, rosebushes, raspberries, goose- 
berries, currants, vines, fruit, lawn and 
shade trees, rhubarb, asparagus, and 
strawberries. Manure asparagus beds, 
mulch rosebushes, trees, and hardy 
plants. Dress lawns with manure and 
sow bluegrass seed. Trim fruit and 
shade trees, vines, and all bushes. Spread 
compost and plow it in. Mulch straw- 
berry beds. 

For December. Cover lawns with well 
rotted manure, and sow grass and clover 
seed on all thin spots. Prune fruit and 



shade trees, vines, shrubs, and raspber- 
ries. In Gulf States sow vegetables in 
garden or under cover. Start plants iu 
covered beds for early transplanting. 
Transplant trees, vines, and bushes 
where climate permits. Plow or spade 
deep all ground not already turned. 

THE VEGETABLE CELLAR 

"The vegetable cellar should be a 
cool, dry cave away from the house so 
that no bad odors can come into the 
living rooms. Such a storage place 
should be deep enough in the ground 
to make it frost proof in winter and cool 
in summer. It should have good ven- 
tilation and little or no light. By all 
means make it dry. If the soil is such 
that water gets into the root cellar, then 
cement the floor or put in drain tile 
around all sides. Many different methods 
of construction can be chosen from, 
depending upon the cheapness of avail- 
able material. In the east where stone 
is more than plentiful, a stone wall is 
cheap. In some places sand and gravel 
are handy and cheap. Concrete walls 
would then be cheap. Some have access 
to hill sides that do not easily crumble 
when dug into. These need little support 
for walls. A hole with a good roof over 
is sufficient for several years. A sod 
root cellar is cheapest and best in some 
localities. Others can build of logs and 
roof with slough grass, sorghum, or 
similar coarse grasses, and cover with 
dirt. Whatever the material used, make 
it as good as you can and put it as con- 
venient to the house as possible. Then 
a basket of potatoes and a pail of apples 
can be kept in the house cellar until 
used without making it necessary to go 
to the outside cellar for every day's 
supply. Don't wait until potato harvest 
before making your outside cellar. Have 
is so arranged that you can put the crop 
in very easily without carrying. This 
can be done with a shute, or trolley 
basket carrier." 



HORTICULTURE 



THE LOCATION OF THE 
ORCHARD 

Choose for the orchard site a relatively 
high rolling land, with preferably north 
or northeastern slope, and with perhaps 
lake or stream at the foot of the slope. 
This will secure the proper _ water and 
especially air drainage requisite for pro- 
viding the most warmth possible for the 
orchard. 

Soil and Preparation for Planting. 
For the average orchard a sandy loam, 
clay loam, or limestone soil is good. 



See that the drainage is adequate, either 
through natural channels or by tile and 
ditch methods. Plow the soil to a 
good depth and thoroughly drag and 
harrow it. Before putting out the trees, 
it is desirable to secure a clover or alfalfa 
sod and turn it under. Canada or cow 
peas may be thus used as a substitute. 
If the land is not very fertile, use on it 
decomposed stable manure, if possible, 
a year before the trees are set. In short, 
thoroughly cultivate and elirich the soil 
for the orchard. 

Special fruits require slightly different 



THE FARM AND ITS ACTIVITIES 



325 



soils: for pears, clay loam; plums, heavy 
soil also; apples, either sandy or clay 
loam; cherry and peach, moderately 
heavy sandy loam. 

Planting the Orchard. For planting, 
the spring is the best season, but for 
hardy varieties the fall will do, if the 
soil is well drained and the trees are 
well banked up. Lay off the land with 
a corn marker, or by means of a line or 
wire, with marks for places at which to 
set the trees. The former method is 
quicker, setting stakes at intersections 
where trees are to stand. Procure trees 
from local nurseries to secure varieties 
best adapted to the locality. The best 
trees for setting are generally two or 
three years old, with abundance of roots. 
Peach trees, however, should be one year 
old when planted. The root grafted are 
better in rigorous climate than budded 
stock. Dig the holes large enough to 
receive all the roots without bending 
them. Quickly unpack stock upon ar- 
rival; shake out packing material, dip 
the roots in liquid mud. In case stock 
cannot be immediately set out, prepare 
a place where it can be temporarily 
planted, taking care to cover roots thor- 
oughly, working the soil in among the 
fibres. Prune stock. Provide good soil 
to fill in; don't bend roots; cleanly cut 
off severely bruised or broken roots, and 
never let them dry. Dip them in mud, 
place in hole, throw good soil in hole, 
rather tightly ramming it around roots 
after each shovelful. Do not put in 
manure when filling in. Leave no air 
pockets. After hole is filled, cover top 
of ground thickly with good, well-rotted 
stable manure as far as roots extend. 
Then water, if late in the spring or early 
in the fall, but not to excess. 

DISTANCES APART FOR FRUIT 

TREES, 

Time Required to Bear Fruit, and 

Longevity 

(Bailey) 



Apples 

" dwarf 
BUickberry.... 

Currant 

r.ooseberry. . 

Orange and 
lemon — . 

Peach 

Pears 

Persimmon. . . 
Plum 

Raspberry.. . . 

Strawberry — 



30 to 40 ft. each way 



10 It. each way . 
4 X 7 to 6x 8 ft... 



Usual Distances. 



4x5 feet 

4x5 feet 

25 to 30 ft. each way 

16 to 20 ft. each way 

20 to ,^0 ft. each way 

20 to 25 ft. each way 
16 to 20 ft. each way 

3x6 feet 

I X 3 or 4 feet 



Time Required to 
Bear. 



yrs. Good crop i 
about 10 years. 



I yr. Good a'op in 

2-3 years. 
I yr. Good crop in 

2-3 years. 
I yT. Good crop in 

2-3 years. 

-3 yrs. Good crop 
2-3 years later, 
yrs. Good crop in 

4 years. 

3 or 4 yrs. Fair crop 

in 6-12 years. 
I to 3 years. 
3 yrs. Good crop in 

5 to 6 years. 

I yr. Good crop in 

2 or 3 years. 
I yr. Heaviest crop 

usually in 2 years. 



Plants or Trees to Acre. Multiply to- 
gether the two distances (in feet) at 
which trees are to be placed, and divide 
43,560 (the number of square feet in an 
acre) by product. Quotient will be num- 
ber required. 

PRUNING, GRAFTING, AND 
BUDDING 

Pruning the trees is, first, to lessen 
the draft upon the roots; second, to 
lessen the strain upon tree b}' winds; 
third, to regulate the head of the tree so 
as to enable the fruit easily to be gath- 
ered; and, fourth, to open the branches 
to sunlight, and produce larger and bet- 
ter development of fruit. The pruning 
should begin with the nursery stock, and 
should be attended to at the tiine of 
planting. Each j^ear after this all sur- 
plus shoots should be removed. Prune 
in the spring just before the growth 
starts — in March or April — as soon as 
severe freezing is over. Wherever trees 
or plants have been killed back cut off 
the killed portion just below the injury. 
Start the cut on the side opposite a bud 
and about even with its tip. With the 
slant of about thirty degrees cut upward 
to come out above the bud. Always 
prune so as to avoid formation of 
crotches. In taking off large branches 
cut so as to make the wounds small and 
the stubs short. After cutting cover the 
exposed wood with two coats of lead 
and oil paint, or a good quality of graft- 
ing wax. The latter, however, is not so 
good for large wounds. x'Kpple trees for 
planting should be two years old, five 
feet high, three-fourths of an inch to one 
inch in diameter. Prune so as to leave 
about four branches. If there is a long 
center shoot, leave it about twice as long 
as the other branches. Prune apple trees 
so that tlie head shall be not more than 
three or four feet from the ground. The 
head of the pear tree should be not over 
two feet from the ground. The head of 
the cherry, not more than two and a 
half feet, or for sweet cherries, one and 
a half. Peach trees are always planted 
when one year old. When there are no 
strong buds on the main stem, leave six 
or eight of the branches with one or 
two buds, cutting off all others as well 
as the top of the tree at the height of 
thirty inches to three feet. ^lake the 
lowest branch about twenty inches from 
the ground. 

Grafting is the method commonly em- 
ployed for propagating fruit bearing 
stems upon the stock and roots of other 
trees. Take the section of a fresh-grow- 
ing sprout and insert it within the grow- 
ing bark of the stalks so that the sap may 
pass through the cells of the stalk into 
those of the shoot, and form ultimately 
a complete union. The requisites for 
success are. first, that the graft be set 
firmly and held immovably, and, second, 
that the forming wood may extend in its- 



THE FARM AND ITS ACTIVITIES 



527 



growth downward tlirougli the inner 
bark. This is accomplished by tying the 
shoot in place and covering the joint 
with grafting wax, or grafting claj'. 
Grafting should be done in the spring as 
soon as the bark is detached from the 
sap wood. 

Budding is performed much in the 
same way, except that the shoot consists 
simply in a hardy vigorous bud, with a 
portion of bark attached. Budding may 
be performed with greater rapidit}'. 
somewhat greater safety, and with op- 
portunity for repeating on the same 
stock. Budding must be done within the 
period of vigorous growth, and the buds 
must be perfectly developed in the axles 
of the leaves on the shoots used. 

Grafting Wax may be made by the 
following formulae: ist. Four parts resin, 
two parts beeswax, and one part tallow 
mixed. 2d. Six parts white resin, one 
part beeswax, melted together: parti}- 
cool by stirring, then add gradually with 
continued stirring, enough alcohol to 
make the mixture when cool, the con- 
sistency of porridge. 

CULTIVATION AND CARE OF THE 
ORCHARD 

Culture Crops, .\fter the trees have 
been set, some hoed crop should be 
grown between them for the first year 
or two, in order to afiford a thorough cul- 
tivation of the ground without loss of 
time and effort. The crop should re- 
quire cultivation up to the first of August, 
and should not require stirring of the 
ground to harvest it. Tomatoes, 
squashes, melons, corn, and late potatoes 
answer this purpose. Keep a crust from 
forming. Hoe about the trees if the 
w-eather is drj'. In cultivation of the 
orchard use disc harrow and spring tooth 
harrow in the spring, and after the 
weather becomes dry, a spike tooth har- 
row or weeder. For cover crops in the 
orchard use fifteen pounds of mammoth 
or crimson clover seed to the acre, or 
cow peas and winter vetches. Canada 
peas and barley or oats do well in the 
northern states for early August: after 
the middle of which month, rely on buck- 
wheat or oats, preferably the latter. 
Turn these crops under in the spring for 
fertilizer. 



Thinning Fruit. Keep the tree bear- 
ing only what it can bear strongly and 
successfully. Unless the bearing is very 
, light, it is ordinarilj- a good plan to re- 
move from one-fourth to one-half of the 
fruit on a tree, soon after the fruit sets — 
to allow the remainder to develop in bet- 
ter form, and better preserve the tree. 

In Renovating Old Orchards the land, 
if in sod, should be plowed, harrowed 
during the early part of the season, and 
then sown to some clover crop. Cut out 
all dead branches and smaller super- 
fluous limbs. Cut down dead trees, and 
if bark is too thick on the remaining 
scrape it, taking care not to injure the 
living bark beneath. Bring the trees into 
good form. Top graft with more de- 
sirable varieties, if possible. Apply wood 
ashes and stable manure — the former 
especially in abundance — from fifty to 
one hundred bushels to the acre. Burn 
old brush heaps. 

SMALL FRUIT CULTURE • 
In Preparing the Soil for small fruits, 
a preparatory crop, generally some hoed 
crop, should precede — usually for two 
years, if the cultivation begins with well 
established sod. See that the ground is 
drained, preferablj' with tile. Plow 
as carefully as for a garden crop, not 
less than eight inches deep, if the sur- 
face soil permits. Stir with the sub- 
soiler. Cross plow early in the spring 
if ground has been previousl}- plowed 
in the fall. 

Planting of Small Fruits is accom- 
plished more cheaply in the autumn than 
in the spring. Examine the stock 
promptly upon receipt, and if planting 
cannot be done immediately, heal the 
stock into the ground. In general, treat 
and set much as in the case of orchard 
stock. Avoid overcrowding of the plants. 
(Refer to plan above given for combined 
fruit and vegetable garden.) Cultivate 
not merely to destroy weeds, but to im- 
prove the soil for the plants as well. 

Winter Care of Small Fruit often re- 
quires mulching or laying down to pre- 
vent injury by frost. Avoid scattering 
seeds of weeds in the straw mulch. 
Forest leaves, trodden, dried corn stalks, 
sorghum bagasse, or pine needles are 
useful for this purpose. 



ENEMIES AND FRIENDS OF FARM CROPS 



The following formulae for the prepa- 
ration of spraying mixtures and table for 
spraying treatments will be found valua- 
ble for the destruction of injurious 
insects and the fungus diseases of plants. 
These treatments are based upon abund- 
ant successful experience and are as pre- 
pared by the late Professor E. S. Goff, 
of the Wisconsin Experiment Station, 



and as planned by Mr. E. G. Lodemann, 
of Cornell LTniversity. "It is essential 
that the treatments be given promptly 
and thoroughly." In the case of fungus 
diseases make the applications before the 
disease appears, as they are preventive. 
The most important treatments are 
printed in italics. 



THE FARM AND ITS ACTIVITIES 



529 



SPRAYING CALENDAR 



Apple. 



Cabbage. 
Cauliflower. 



Cherry. 

Currant. 

F,gg-plant. 

Gooseberry. 

Grape. 



Melon, 
Squash, 
Cucumber, 



Nursery 
stock. 



Peach and 
Xectarine. 



Pear, 



Plum. 



Potato. 



Quince. 



Raspberry, 
Blackberry, 
Dewberry. 



Strawberry. 

Tomato. 
Turnip. 



First Treatment. 



When buds begin to 
swell, N^o. 3, for 
scab. 

When third lea} 
expands, No.i, for 
atUhracnose. 

Keep young plaiUs 
covered, as they 
vegetate, with 
No. 10, /or i^ea- 
beelle; sifted road 
dust or coal ashes 
will answer. 

When leaf-budi 

open. No. 8, for 
aphis, followed 
next day with No. 
I, for rot. 

At first sign 0} 
worms. No. 4, 

(he No. 6 freely for 
potato-beetle. 

When leaves ex- 
pand, No. I, for 
mildew. 

When leaf-buds are 
swelling, No. 3 
for fimgi. 

Cover hills at time 
of plafUing with 
tigiit frames cov- 
ered witfi mos- 
guito-netling, for 
striped-beetle. 

When first Uaves 
appear. No. i for 
fungous diseases. 

Before buds swell. 
No. 3, diluting to 
25 gallons, for rot 
and mildew. 

As buds are swell- 
ing. No. 3, for 
scab and leaf- 
blight. 

When buds are 
swelling. No. 3, for 
fungous diseases 
Remove all 
branches affected 
with black-knot. 

Soak seed-tubers in 
No. 12 one and a 
lialf hours, for 
scab. 

When blossom-bud: 
appear. No. i, for 
leaf and fruit 
spot. 

Before leaf buds 
open, No. 3, for 
anthracnose. 



Should leaf-roller 
appear, No. ?■ 



Two weeks after 
planting out, No. i, 
for rot and blight, 

Young plants, see 
Cabbage. 



Second Treatment. 



When leaf-buds are 
exp;inding, No. 8, 
for aphis. 

Repeal isl treat- 
ment 10 days 
later. 

Use No. II at time 
of setting early 
plants, for root- 
maggot. Place 
closely about stem 
at surface of 
ground. 

When fruit has set, 
use No. I, for rot. 
Should slug ap- 
pear on leaves, 
use No. ro. 

10 days later, No. 7 



Repeat the use of 
No. 6 as often as 
seems necessary. 
At first signs of 
'invorms, No. 5. 



When leaves are 
half-grown. No. 
I , for fungi. 

Should squash bugs 
appear, pick off, 
or trap beneath 
leaves. 



Third Treatment. 



In 10 to 14 days re- 
peat isl treat- 
ment . 

Before flowers 
open, No. i, for 
rot and mildew. 

After leaves open. 
No. 8, for psylla. 



When petals liave 
fallen. No. i, for 
fungous diseases. 
Continue t h e 
watch for black- 
knot. 

When beetles ap- 
pear. No. 6. 



When fruit has set, 
repeat ist treat- 
ment. 

When leaves are 
well-formed. No. 
I, for anthracnose 



After fruit is all 
gathered m o w 
0^ foliage, and 
when dry, burn 
with the mulch 
ing, for rust. 

10 days after, repeat 
ist treatment. 



Just before flowers 
open, No. 5, fot 
scab, bud-moth 
and leaf-rolkr. 

Repeat same 2 
weeks after sec- 
ond. 

If green worms ap- 
pear before head- 
ing, No. 6. 



10 to 14 days later, 
Xo. 1, for rot. 



If worms persist, 
repeat 2d treat- 
ment. 



10 to 14 days later. 
No. 13. Sfwuld 
worms persist. 

No. 7. - 

When flowers are 
open. No. I, for 
fungi. 

Should squash-vine 
borer appear, cut 
out or cover 
joints of vines 
with earth. 

In 10 to 14 days 

more, repeat first 
treatment. 
When fruit is well 
advanced. No. i, 
jor same. 

Just before bhssoms 
open. No. i, for 
scab and leaf- 
bligla. 

10 to 14 days later, 
repeat 2d treat- 
ment. Look out 
for black-knot. 



Wheti plants are 6 
inches high. No. 
5, /or beetles and 
blight. 

After 10 to 20 days, 
repeat first treat- 
ment. 

Watch canes for 
symptoms of an 
thracnose and, if 
found, repeat 2d 
treatment. 

If season is dry, ai>- 
ply water plenli 
fully, for rust. 



Repeat 1st treat- 
ment in 10 to 20 
davs. 



Fourth Treatment 



When petals have 
fallen. No. 5, 
for scab and 
codling-moth. 

Repeat same 2 
weeks after 
third. 

If green worms ap- 
pear while head- 
ing, No. 7. 



:o to 14 days alter 
3d treatment. No. 
2, for rot. 



iQ to 14 days later, 
repeal 3^ treat- 
ment. 



In 10 lo 14 days 

more, repeat ist 

treatment. 
When fruit 

grown, No. 

for same. 

After petals have 
fallen, No. 5 
for scab, leaf- 
bliglit, and cod- 
ling-moth. 

After 10 to 20 
days longer re- 
peat 2d treat- 
ment. 



10 days later. No 
I, for blight. 



Repeat ist treat- 
ment in 10 
20 days longer. 



If disease ap- 
pears, repeat 
Siimc. 



Fifth Treatment. 



to 12 days 
later repeat 4th 
treatment for scab 
and codling moth. 



After 10 or 12 
days repeat 4th 
treatment. Re- 
move all branches 
affectedwiilibliglU 

After 10 to 20 
days longer 
No. 2, for 
fungous dis- 

eases. 



Note — If season is wet use No. i, 
especially in latter part of June, for 
apple, potato and pear; and No. 2 about 



August I for grape, 
trees for eurculio 
fallen. 



Begin jarring plum 
when petals have 



THE FARM AND ITS ACTIVITIES 



331 



FORMULAE FOR SPRAYING 
MIXTURES 

1. Bordeaux Mixture. Place 4 pounds 
of copper sulphate in a cloth sack and 
suspend this over night in a wood vessel 
containing 4 gallons of water, immersing 
the sack. In another wood vessel slake 
6 pounds of fresh lime in as many gal- 
lons of water. When the lime is cool, 
pour it and the copper sulphate solution 
into a barrel and add enough water to 
make 45 gallons. Apply at once with a 
force-pump, with spraying nozzle, stir- 
ring frequentl}' during the application. 

2. Ammoniacal Copper Carbonate. 
Dissovle I ounce of copper carbonate in 
3 pints of strong ammonia and add thi.-; 
solution to 25 gallons of water. Apply 
as in No. i. No stirring is required. 

3. Copper Sulphate Solution. Dis- 
solve, as directed in No. i, i pound of 
copper sulphate in 15 gallons of water. 
Apply as in No. 2. 

4. Stir 4 ounces of Paris green in 40 
gallons of water, and add one-half pound 
of fresh lime, slaked in 2 quarts of hot 
water. Apply as in No. i. 

5. Bordeaux Mixture (No. i), with 
Paris g^een added at the rate of i ounce 
to 10 gallons. Apply as in No. I. 

6. London Purple, 4 ounces, very thor- 
oughly mixed with 25 pounds of land 
plaster. Apply with a sprinkling-box. 

7. Mix I ounce of fresh powdered 
white hellebore in 3 gallons of water. 
Apply at once with force-pump or sprink- 
ling-pot. 

8. Kerosene Etnulsion. Dissolve ;4 
pound hard, or I quart of soft soap in 2 
quarts of boiling water; place i pint of 
kerosene in a tin can; pour the boiling- 
hot solution into this, cork, and shako 
rapidly for i minute or until the mixture 
is creamy. Before using, dilute with 
its own bulk of warm soft water. Apply 
as in No. 2. 

No. 9. Mix I pound of fresh Pyreth- 
rum powder with an equal bulk of air- 
slaked lime in a bottle or tin can; cork 
tightly and leave 24 hours before use. 
Apply in still air, with sprinkling-box or 
powder-bellows. 

10. Air-slaked Lime, applied with a 
sprinkling-box. 

11. Cut small cards from thin tarred 
paper, slit one side to the center, and 
make a short cross-cut near the end of 
the slit. 

12. Corrosive Sublimate Solution. Dis- 
solve 2J4 ounces of corrosive subli- 
mate in 2 gallons of hot water, and pour 
this solution into 15 gallons of cold wa- 
ter. Use wood, earthen, or glass vessels. 
For potato scab the formaldehyde treat- 
ment is preferable. 

13. Potassium Sulphide Solution. Dis- 
. solve Yz ounce of potassium sulphide 

(liver of sulphur, sulphuret of potas- 
sium) in I quart of warm (not hot) wa- 
ter, and add this solution to 3 quarts of 
cold water. Apply as in No. 2. 



A CHEAP ORCHARD SPRAYING 
OUTFIT 

Purchase at any good hardware store 
a strong pump with a air chamber, to 
give a steady stream, provided with two 
discharge hose pipes. Mount the pump 
upon a strong barrel so that one of the 
pipes enters the barrel and keeps the 
water agitated and poison thoroughly in- 
termixed, and the other terminates in 
the nozzle for spraying. The spraying 
hose should be about twenty feet long. 
Fasten it to a light pole preferably of 
bamboo, to assist in directing the spray. 

SPECIAL TREATMENTS 

To Prevent Smuts on wheat, oats, 
barley, and millet "use formaldehyde 
(40 per cent solution) at the rate of i 
pound of the liquid to 45 or 50 gallons 
of water. Use any method of wetting 
the grain most suited to your means. 
Sprinkling and shoveling is as effective 
as dipping, if carefully done. It is well 
to treat one day and allow the grain 
to remain piled up overnight, thus al- 
lowing the fumes of the solution to act 
throughout the pile. 

"Cautions, (i) In the cast of oats or 
barley the wetting must be more thor- 
ough than in the case of wheat, so that 
the formaldehyde or gas may penetrate 
beneath the husks of the grain. (2) Do 
not allow wet grain to remain in a pile 
long enough to get hot. A very slight 
degree of fermentation may greatly re- 
duce the yield. 

"Potato Scab. Soak the tubers before 
cutting one, hour and a half in a solu- 
tion of formaldehyde at the rate of one 
pound of the liquid to thirty gallons of 
water; or in a solution of corrosive sub- 
limate, using one pound of the chemical 
to each 50 gallons of water. Note: The 
potato scab fungus lives from year to 
year in the soil and upon old vines. 
Hence it is wise to try to keep it off 
your lands, by treating all seed-tubers." 
(N. D. Experiment Station.) 

The Hot Water Treatment for cereal 
smuts and potato scab consists in thor- 
oughly emersing the seeds or tubers for 
10 minutes in hot water kept steadily at 
138° F. As oats absorb considerable 
water, it is necessary to sow about half 
a bushel more per acre than when un- 
treated seed is used. This is on the basis 
of two and one-half bushels per acre. 
Two men in one daj- can treat enough 
seed to sow twenty acres. 

To Destroy Chinch Bugs. "Slice half a 
pound of common bar soap, put it in a 
kettle with one gallon of soft water, and 
boil until dissolved; put two gallons of 
kerosene in a churn or stone jar, and to 
it add the boiling-hot soap solution: 
churn from twenty to thirty minutes, 
when the whole will appear creamy. If 
properly made, no oil will separate out 



I 



THE FARM AND ITS ACTIVITIES 



333 



when a few drops of the emulsion are 
placed on a piece of glass. To each gal- 
lon of the emulsion add eight gallons 
of water and stir. Apply with a sprink- 
ling-pot. 

"Every farmer should learn to make 
this emulsion, as it is a most useful in- 
secticide. It is especially valuable for 
killing lice on cattle and hogs. Paris 
green will not kill chinch bugs. 

"The bugs will be very likely to enter 
cornlields bordering grainfields, after the 
grain is cut. Before the}' have had time 
to do this plow a deep furrow along the 
side of the field they will enter, and 
throw into it stalks of green corn. When 
the bugs have accumulated on the corn, 
sprinkle with the emulsion. Put in fresh 
stalks and sprinkle whenever the bugs 
accumulate. If the)' break over the bar- 
rier, as thej' probably will, run a few fur- 
rows a few rows back in the field, and 
repeat. When they have attacked stalks 
of standing corn, destroy by sprinkling. 

"If the remedy is tried, it should be 
used persistently. To kill one lot of 
bugs and then stop will do little or no 
good." 

Field Mice. Wrap the trees in the fall 
with tar paper closely about the base of 
the trunk to protect them from the mice. 
Tie the roll tightly at the top and at 
the bottom with strong twine. Allow 
enough paper to lap over well and per- 
mit the tree to grow freely — the pieces 
can then be used for several j-ears. 

To Protect Trees from San Jose Scale, 
Mice, and Rabbits. Use unslaked lime, 
20 pounds; flowers of sulphur, 15 pounds, 
and water to make 45 to 50 gallons, A 
little salt may be added to increase the 
adhesive property of the mixture. The 
lime, sulphur, and about one-third of the 
water are boiled together for at least one 
hour, and ihe full quantity of water is 
then added. For San Jose scale the wash 
in the form of a spray is applied to the 
entire surface of the trees. For protec- 
tion from mice and rabbits the trunks 
only require treatment, and the wash 
may be applied with a brush. One appli- 
cation in November should last the en- 
tire winter. (James Wilson, Secretary of 
Agriculture, Report, 1907.) 

Other Insecticides. Dissolve two 
chimks of common whitewash lime for 
each pail of water used, and add a small 
.teaspoonful of copperas in powdered 
form. Sprinkle this mixture freely on all 
growing plants and on the ground 
around them, and it will kill all kinds of 
plant lice and insects except cabbage 
worms, striped beetles, white grubs, and 
potato bugs. A handful of fine dust from 
the middle of the street sprinkled on 
cabbages settles the worms. 

Boiling hot water into whicli is placed 
scraped soap and a little kerosene when 
applied around squash or cucumber vines 
never failed to kill the yellow striped 
Dug. 



London purple is cheaper than Paris 
green, and does the same work in killing 
potato bugs. 

Lime and ashes, mixed with water, and 
poured on the ground, causes the white 
grub to curl up for the last time. Poured 
on manure piles, it kills fly-eggs and 
man)' embryo insects. — (Farming.) 

SPECIAL CAUTIONS IN USING 
INSECTICIDES 

1. The most important substances for 
spraying are poisonous, and great care 
should be exercised m their use, to pre- 
vent poisoning persons, stock, or bees. 

2. Do not mix the copper preparations 
in iron or tin vessels: always use those 
of wood, glass, or earthenware. 

3. Do not add Paris green to solutions 
containing ammonia; always use lime or 
Bordeaux mixture, especially upon peach 
and other trees with tender foliage. 

4. When lime is used, slake it care- 
fully, and strain through burlap or some 
similar material. If this is not done, 
the lumps of lime will be likely to clog 
the pump. 

5. It is highly desirable to add two 
quarts of glucose, or if that cannot be 
obtained, two quarts of molasses to each 
one hundred and fifty gallons of water 
used, for the purpose of causing the in- 
secticide to adhere to the leaves. 

BIRDS, AND THEIR VALUE TO 
THE FARMER 

It is a well established fact that insects 
in the L^nited States are annually in- 
creasing, and their ravages upon vegeta- 
tion more widespread and disastrous 
every year. It is well known that the 
farmers lose annually immense sums on 
this account. On the other hand, and 
perhaps as the chief cause of this condi- 
tion, the birds are being killed off. 
Woodpeckers, creepers, and chickadees 
.guard the trunks of trees. Warblers and 
fly-catchers protect the foliage. Thrushes, 
larks, and even blackbirds and crows 
protect the surface of the soil. Snipe 
and woodcock protect the soil under the 
surface. And nearly all hawks and owls 
destroy immense numbers of harmful 
mice and other rodents. Every bird is 
worth to the farmer and the country 
from fifty cents to one dollar a year, 
saving them, according to reliable esti- 
mates, more than one hundred and fifty 
million dollars annually. Preserve the 
birds! They are friends of the farm 
crops. Only five common birds are dis- 
tinctly injurious and should be destroyed, 
viz.. the English sparrow, duck-hawk- 
goshawk. Cooper's hawk, and the sharp- 
shinned hawk. 

BEE CULTURE 

Bees. also, are friends of the farm 
crops, helping greatly to fertilize the 
flowers of orcliards and fields, and in ad- 
dition providing a convenient and mar- 



THE FAR:\r AND ITS ACTIVITIES 



335 



ketable crop in the hone}'. Under 
average conditions the annual gross re- 
turn from each colony of bees should be 
from three to five or six dollars. About 
one-third of this should be deducted to 
cover expenses other than the item of 
labor. 

How to Begin. Make a small begin- 
ning. Do not accept a large number of 
colonies with old implements unless upon 
the advice of a practical bee-keeper. 
Spring is the best time in which to begin. 
Have the hives delivered and put in 
readiness before the beginning of fruit 
bloom; and have the bees delivered dur- 
ing fruit bloom, if possible. The bees 
are easiest to handle at this season of the 
year. 

Kinds of Bees to Keep. The Italians 
are undoubtedly the best race, especial^' 
for beginners. They are gentle, and are 
good honey makers. Those from Car- 
niola are probably a little gentler. The 
imported Italians are leather colored; 
some strains of them in this country 
have been developed with the brighter 
yellow color, but with no real improve- 
ment. 

Location for Bees. Successful bee- 
growing and honey-making is of course 
dependent upon the proximity of good 
honey-bearing flowers. The most favor- 
able location is that near large linden 
forests, or fields of clover and buck- 
wheat; or in a section where alfalfa is 
raised for seed; where mesquite, Califor- 
nia sages, and wild buckwheat abound; 
where mangrove, palmettoes, and titi are 
found; or where sourwood, tulip tree, and 
asters are plentiful. In such regions it 
is not uncommon to receive five dollars 
net return annually from each colony. 

Implements to Use. The chief imple- 
ments for bee-keeping are as follows: 
1st, a good hive, perhaps preferably of 
the Longstroth pattern; 2d, a good 
smoker; 3d, a veil made of black net, to 
draw over' the hat; 4th, a pair of gloves, 
preferably of rubber (which may be dis- 
carded after experience is gained); 5th. 
a bee-escape to be used in freeing the 
combs from the bees preparatory to re- 
moving the honey; and, 6th, a good ex- 
tractor. These are the essentials at the 
start, but the bee-keeper will find need 
of other conveniences. 

Cost of a First Outfit. For one who 
desires to put in choice stock, a small 
yard of ten colonies with selected 
queens and the necessary fixtures, would 
cost perhaps, about $250. But for one 
desiring to keep bees for study or for 
supplying the domestic table, or for a 
small and careful start, good outfits can 
be obtained at from twenty-five to fifty 
dollars. 

How to Manage Bees. In dealinjf 
with bees do not become nervous or ex- 
cited. Do not make quick movements. 
Bees usually keep guards on the lookout 
for intruders. When visitors approach. 



the guards usually fly towards them for 
a tour of inspection. Do not show fear; 
if inexperienced, you may do well to 
have your smoker with you. When re- 
moving honey from the hive it is well 
to place the spring bee escape (between 
the brood apartment and the honey 
apartment to be retnoved) the night be- 
fore, so that the honey apartment may 
be free of the bees in the morning. When 
the bees swarm, wait for them to gather: 
as they will probably alight in a clump 
on a bush or tree near the apiary. Of 
course, a little spraying of the swarm or 
drumming on a pan may occasionally do 
some good. When the bees have 
alighted, take the branch or object hold- 
ing them to the hive, or, if this is in- 
convenient, place them in a basket or 
box. Have the hive cool and placed so 
that there is plenty of shade and ventila- 
tion above and below. Shake the bees 
from the branch or receptacle upon the 
ground in front of the hive. They will 
generally take possession at once and 
begin to work. An easy way to secure 
all new swarms is to clip one wing of 
each laying queen so as to prevent her 
flying. As the prime or first swarm from 
each hive is always accompanied by the 
old queen, she may easily be secured in a 
cage if her wing is clipped. Simply re- 
place the parent colony with an empty 
hive; allow the queen to enter by placing 
the cage directly against the entrance; 
and the swarm will at once return and 
hive itself. 

To Extract the Honey. Uncap the 
cells with a sharp knife; place in the ex- 
tractor and set it in motion. Run the 
extracted honey into open buckets or 
tanks and allow to stand a week or so 
in a dry warm room. Skim it each day 
until perfectly clear. Pack the finer 
grades in cans; and the cheaper grades 
in barrels or kegs, thoroughly dried, of 
sound wood, and securely put together. 
Coat the inside of the wooden receptacles 
with beeswax or paraffine, melted and 
quickly shaken about in the tightly 
closed receptacle. Remove the surplus 
combs and hang them an inch or so 
apart on racks in a dry airy place with- 
out artificial heat, where they cannot be 
reached by mice. The combs may be 
used again with a decided saving in the 
time of the bees, and hence in the profits 
of the bee-keeper. If they are not used 
at the beginning of the spring season 
moth larvae may infest them unless they 
are fumigated with burning sulphur or 
bisulphide of carbon. 

CARE OF THE WOOD LOT 
Treat the Wood Lot as a Crop. Plant 
or locate the forest trees where the 
ground is unfit for field or meadow— 
generally on the highest portion of the 
farm, or along water courses, to prevent 
wearing away of the soil, and evapora- 
tion of small streams. Use trees for 



THE FARM AND ITS ACTIVITIES 



337 



wind break to reduce evaporation from 
exposed fields. The crops are thus 
sometimes increased as much as twenty- 
five per cent. Cover unsightly places with 
good forest trees. The important ad- 
vantages, aside from the above, are that 
the wood crop does not live on the soil 
but on the air, enriching the soil in nutri- 
tive elements by its decaying foliage, and 
hence requiring no manuring and no 



rotation of crops. It may be made a per- 
manent asset by the proper treatment. 

In Managing the Wood Lot, first of all 
keep out fires. In the second place keep 
out cattle, sheep, and goats, especially 
where the forest growth is young. Cut 
only the old timber and encourage the 
development of new growth to replace 
the old. Consult the pamphlet on "For- 
estry for Farmers" by the United States 
Department of Agriculture. 



STOCK RAISING 



ADVANTAGES OF STOCK RAISING 

As we have noted above in the section 
on the care of the soil, agriculture which 
includes stock raising is much the more 
profitable, both for_ the maintenance of 
a good soil and for the financial return 
of the farmer. The farm-yard manure, if 
properly used, has the double value of 
improving both the physical and the 
chemical properties of most soils. More- 
over, cash live stock products bring a 
higher price per bushel of grain used in 
their preparation than that which can 
be secured for the grain itself, leaving 
entirely out of the account the value of 
the manure. The raising of live stock 
on the farm makes it possible to grow 
profitably a greater variety of crops— 
thus making good returns more certain 
and the improvement of the soil easier. 
Again, live stock consume the residues 
or by-products of the farm, such as 
straw, corn stover, and the like. Further- 
more, the labor necessary to carry on 
the farm is more evenlj' distributed 
throughout the year where stock raising- 
is a part of the plan. And, finally, the 
production of stock distributes the farm- 
er's income more evenly throughout the 
year. 

SELECTING STOCK 

Adopt an ideal type of pure grade or 
high bred animals and try to bring your 
herds up to this ideal. 

Have a permanent policy and kind of 
stock. Do not vacillate; learn thoroughly 
the methods of caring for a single kind 
and, if possible, make a reputation in 
connection with it. 

Try to secure uniformity in j'our stock: 
uniform shipments command better 
prices than mixed shipments. 

Select animals with pronounced consti- 
tutional vigor, from strains having long- 
evity and sustained fertility. 

Select for quality rather than for size. 

Select on the basis of individual char- 
acteristics of temperament, prepotency, 
or form and quality, rather than for 
breed characteristics. 



RULES FOR BREEDING STOCK 

Secure good grade animals. 

Breed with thoroughbred sires. The 
ordinary grade stock with blooded sires " 
often produce larger, hardier, and more 
useful oflfspring than the entirely pure- 
bred stock. 

Observe carefully the periods of gesta- 
tion, and breed at times most suitable to 
bring offsprings in desirable seasons. 
Note the following gestation periods: 
Marcs, 48}^ weeks (340 days, extremes 
307 and 412 days) ; cows, 40^ weeks (283 
days, extremes 240 and 311 days); ewes. 
22 weeks (150 da5's, extremes 146 and 
157 days); sows, 16 weeks (112 days, ex- 
tremes 109 and 143 days). 

.Approved seasons for service are: For 
mares. May; for cows, Jul}'; for ewes, 
November; for sows, March. 

As a rule, use line-breeding, instead of 
too close inbreeding, for the improve- 
ment of stock. 

Do not be satisfied with the mere fact 
of registration of sires: but learn to dis- 
tinguish individual characteristics and 
make certain of potencj' and vigor. 

HOW TO FEED STOCK 
Nutritive ratio is a term which up-to- 
date stockmen thoroughly understand. 
"It is used to express the respective 
amounts of protein (muscle, blood, and 
milk food) and carbohydrates and fats 
(heat and fat producing food) which 
should be in combination in order that 
the animal may obtain the most nourish- 
ment from its food, and the waste of in- 
discriminate feeding be avoided. By 
many tests, this nutritive ratio has been 
found to be one part protein to about six 
parts carbohydrates and fats. Nutritive 
ratio is obtained by dividing the sum of 
the digestible carbohydrates and fats b}' 
the digestible protein. In a can of 
skimmed milk, from a centrifugal sepa- 
rator, there are two pounds of carboh}-- 
drates to one pound of protein; that is. 
twice as much of one as the other. The 
ratio is expressed thus — skimmed milk, 
1:2. 



THE FARM AND ITS ACTIVITIES 



339 



The figures vary slightly in different 
feeding tables, but the tables substantial- 
ly agree. It is noticeable that some 
foods are almost perfectly balanced ra- 
tions, so far as nutritive ratio is con- 
cerned. Clover hay and inangles are 
examples. Each has a ratio a trifle wider 
than 1:5. The reason that neither alone 
would be a perfect food is that their bulk 
is not in proper proportion to their 
protein and nutrients. After eating the 
clover hay, the cow would have swal- 
lowed more than enough dry matter 
without obtaining sufficient quantity of 
nutrients. In eating 30 pounds of man- 
gles, the cow would get only 2.7 pounds 
of dry matter and less than half a pound 
of protein. Nutritive ratio must not be 
confused with a completed ration." 

A Completed Ration must include not 
only proper proportions of protein, car- 
bohydrates, and fats, but also the correct 
amount of dry matter for the age and 
kind of the particular animal or fowl to 
be fed. 

THE USE OF A SILO 
The Economy of a Silo. The silo en- 
ables the farmer "to preserve a greater 
quantity of food materials of the original 
fodder, for the feeding of farm animals, 
than is possible by any other system of 
preservation now known." (Woll.) The 
loss of dry matter in ordinary farm prac- 
tice will exceed twenty-five per cent, un- 
less special precautions are taken; where- 
as by the silo process the loss need not 
exceed ten per cent. Moreover, crops 
unfit for hay-making may be changed by 
the silo into profitable food. In the case 
of weather unsuitable for haymaking', 
the silo will preserve the crop. More 
cattle can be kept on a given area of 
land when silage is fed, than otherwise. 
Pasturing cattle is becoming expensive. 
The silo economizes time and storage 
space, and makes the farmer independent 
of the weather, once the silo is filled. 
The silo economizes labor, as "an acre 
of corn can be placed in the silo at less 
cost than the same quantity can be put 
up as cured fodder." ("In siloing the 
whole corn plant, the cutting is all done 
at once.") The silo furnishes a uniform 
quality of feed available through the 
whole year — and of special value as a 
ration preparatory to transferring cattle 
from dry to fresh food in the spring. 
Silage is a good bowel regulator and 
promotes the general health of the ani- 
mals. It may be fed to all kinds of farm 
stock with profit. 

Feeding Silage. For milch cows the 
quantity of silage should not exceed for- 
ty, or at the outside, fifty pounds per 
day per head; a maximum allowance of 
twenty to thirty pounds per head daily 
is better where it is desired to keep the 
milk easily. For steers silage may be fed 
in quantities up to forty or fifty pounds 
a day. For horses the quantity should 



not exceed twenty pounds per day. Feed 
it twice a day — lightly at first, and grad- 
ually increase until the horses become 
accustomed to it. It is well to feed it 
mixed with straw in proportions of one- 
third silage, two-thirds straw. Sheep 
may profitably be fed two pounds of 
silage a day — not to exceed five or six 
pounds per head. As for feeding silage 
to the hogs, authorities differ somewhat. 
It should, at the start, be mixed with 
corn meal, shorts, or other concentrated 
feeds. As the hog thrives better on 
easily digested grain food, silage should 
be fed to them in small quantities of not 
more than three or four pounds per day 
per head. 

Building a Silo. .\ good silo must be 
air tight; it must have smooth perpen- 
dicular walls which will allow the mass 
of silage to settle without forming cavi- 
ties; and it must be rigid so as not to 
spring cracks. A good size, say, for a 
hundred ton of material, would be a silo 
twelve feet in diameter and thirty-five 
feet high or thirteen feet in diameter and 
thirty feet high. It may be built with 
corners, but the round form is best as it 
'most easily admits the exclusion of all 
air which would cause undue fermenta- 
tion and loss. 

Relation Between Size of Silos, Acres t& 

Fill, and Number of Cows They 

Will Keep 

CWoIl) 



Dimensions 


Capacity, 
Tons 


Acres to Fill. 

15 Tons to 

Acre. 


Cows it Will 

Keep 6 Months 

40 lbs. Feed 

per Day. 


10 X 20 


2S 


2 


8 


12X20 


JO 


3 


11 


12X24 


40 


3S 


13 


12X28 


60 


4 


IS 


14X22 


61 


4^ 


17 


14X24 


67 


4J 


19 


14X28 


83 


Si 


22 


14X30 


87 


6 


23 


16X24 


93 


6s 


24 


16X26 


97 


7 


26 


16X30 


119 


8 


29 


18X30 


151 


loiS 


37 


18X36 


I So 


i4 


4S 



RULES FOR CONSTRUCTING 
STOCK BARNS 

Six and one-half feet should be allowed 
to the length of the stable for each horse 
in it and seven or eight feet for every 
pair of cows in cow-stable. Horses must 
each have 1,200 cubic feet of space, and 
cattle 800 cubic feet, where stalled in 
stables. Cattle-boxes to be sunk two feet 
below surface and raised by a dwarf 
wall one foot above. Cattle-folds and 
sheds should have a length of five feet 
for every animal they are intended to 
contain; when covered, 150 square feet 
allowed to every head. Breeding ewes 
require at least fifteen feet square of 
space in a building. The pigsties should 
have small open areas attached to each. 



THE FARM AND ITS ACTIVITIES 



341 



Provide six by ten feet of space for each 
pig. 

RULES FOR GENERAL MANAGE- 
MENT OF STOCK 

Study the needs of the stock carefully. 
Be gentle. Keep the animals clean. 
Look especially after the feet. Have 
comfortable barns with plenty of room 
and warm for rigorous climate. See that 
the animals have salt where they can get 
it at will — rock salt is probably the best. 
See that the stock have access to clear 
fresh running water. Secure good venti- 
lation of stables; keep them clean and 
well lighted. A little lime in the stable is 
a good purifier. Provide good bedding 
for stabled animals. Do not allow them 
to stand in mud or wet places. 

HORSES 

Breeds of Horses. Horses may be 
classified as draft, coach, carriage, and 
saddle horses. The draft breeds are Per- 
cheron, Clydesdale, English Shire, Bel- 
gian, Suffolk Punch. The coach breeds 
are French Coach, German Coach, and 
Cleveland Bay. The carriage breeds are 
American Trotter and Hackney. The 
saddle breeds are English and American 
Thoroughbred and American Saddler. 
The above classification may not be en- 
tirely correct, but it is sufficiently accu- 
rate to aid materially in a clear under- 
standing of the uses to which the various 
breeds are put. 

"For Speed the horse should have the 
following points: Height, 15^2 hands; 
minimum weight, 1,000 pounds; ears 
pointed, flexible, set on side, not on top 
of head; head symmetrical, full under 
forelock and between ears; neck long and 
slim with little or no arch, set well 
upon 'top corner' of body; front legs 
reaching out, true, strong, and straight; 
front feet not thrown sidewise when 
speeding; shoulders set on obliquely; 
body short top line, long lower line; hips 
well forward; muscles along back promi- 
nent, development judged by pressure 
with thumb and fingers; hind legs 
crooked at hock (but not too much so or 
they will be weak, and not too little, or 
animal will 'pound') ; portion of leg from 
hock to fetlock and also from knee to 
fetlock relatively short and broad (not 
roundish) when viewed sidewise, but thin 
when seen from the rear; line drawn 
from hock to fetlock nearly straight, 
concave rather than convex; if convex 
it is 'curby'; hoofs not pointing out; skin 
moderately thick and firm; chest capacity 
large; body round." 

"For 'Work. Full forehead; intelligent 
face; shoulders strong and sloping; gait 
free and easy; stride long; arm mus- 
cular; legs strong, rather short and flat; 
pastern sloping; feet large and not too 
flat; body large in girth and round; back 
broad, with muscular quarters; croup 
wide; weight (not clumsy) from 1,200 to 



1,600 pounds, according to work re- 
quired; horse docile, hearty, and easily 
kept." 

"Stallion for Breeding. As nearly as 
possible a perfect type of the sort of ani- 
mal desired in the colt. First essential, 
soundness, freedom from defects and 
blemishes and good" size. Should be 
thoroughbred, of good disposition; ISJ/^ 
or 16 hands high; minimum weight, 
about 1,200 pounds. American horses 
as a rule are too small, and while 
size is usually the gift of the mare, 
heredity must not be limited by under- 
sized sire. Good size of prime impor- 
tance for track, road, or farm. Disposi- 
tion is imparted by sire, therefore, avoid 
vicious or logy stallions. Other points; 
Body, well coupled up; color, uniform 
and bright; quarters, full; shoulders, full; 
chest, broad; head, finely shaped; ears, 
large, flexible, pointed, straight, and 
alert; eye, quick, full, and gentle; nostrils, 
large; hair, soft and silky; skin, not thin; 
legs, flat, not roundish, and muscular; 
hoofs, black; feet, broad, flat, and round; 
in speeding, feet thrown not sidewise, 
but straight forward. Do not expect a 
good colt from service of a traveling stal- 
lion, concerning whose antecedents you 
know nothing." 

"Mare for Breeding. Of good size and 
color, sound in every particular; in the 
vigor of life; large powers of endurance, 
good traveler, active gait, well bred; dis- 
position, gentle; feet, having neither toe 
nor quarter crack. The best breeding 
mare is not too good to use. More of 
the good physical qualities of the colt 
come from the mother than from the 
sire." (Mumford.) 

Feeding the Horse. The horse has the 
smallest stomach of any animal of its 
size and weight: ordinarily about six 
quarts of oats fill it. Never give as much 
as the horse will eat, if he is voracious. 
Eight to ten pounds in twenty-four hours 
for the ordinary roadster is a fair amount 
of hay, depending somewhat on size of 
the animal, kind of work, and quantity 
of grain given. Do not feed hay imme- 
diately after oats, corn, or other solid 
food, — as the latter may be forced out of 
the stomach before being adequately di- 
gested. Do not feed musty hay. Give 
cut feed mixed with bran once daily; 
feed three times a day regularly and let 
the night meal be the heaviest. Never 
feed a tired or heated horse: let him cool 
first, to prevent colic and indigestion. 
It is well to cut the coarse food, at least 
part of the time, and mix with ground 
grain or field roots. Keep a piece of 
rock salt in the manger. Corn is the more 
fattening grain; oats better for the work- 
ing horse. Of oats, feed from eight to 
sixteen quarts daily — not too much. Feed 
corn in the ear: from five to twelve good- 
sized ears at a feed. When a horse is 
■'oflf his feed" make a change, and (if de- 
sirable), loosen the bowels by reducing 



THE FARM AND ITS ACTIVITIES 



343 



tlie usual quantity of grain by one-half 
or more for three or four days and sub- 
stituting grass, bran mashes, potatoes, 
and other field roots. Old horses should 
have teeth periodically examined and 
rasped, if necessarj-. and should have 
grain softened or ground. 

General Care of the Horse. It is poor 
economy to allow the horse to become 
thin for lack of good feed. If the horse 
refuses his feed, do not drive or work 
him hard. Give the horse daily exercise 
and daily grooming. See that the legs 
are thoroughly clean and dry each night. 
Use care in having the horse shod, that 
his feet be kept level, that no nails pene- 
trate the foot, that he may be sharp shod 
in slippery weather. Do not allow the 
horse to go too long without shoeing. 
Keep the harness clean, especially the 
parts that touch the horse. Try to find 
out what is the matter with the horse 
before punishing him: and you will gen- 
erally find no cause for punishment. Do 
not use a high check rein. It is better 
that horses be not compelled to stand 
on hard floors. Be gentle in the use of 
the currycomb. Have a rasp in the sta- 
ble for the horse's feet. Show apprecia- 
tion for the service of a horse by a caress, 
a bit of sugar or an apple: he will re- 
ward it. In cold weather, blanket the 
horse when you hitch him. and do not 
leave him so that the wind will blow 
in his face. On a hot day do not hitch 
tlie horse in the sun. When driving hard, 
give the horse a little water — and only 
a little — frequently. When the horse is 
warm — especially from exercise — do not 
allow him to stand in a draught, but, if 
in the open, cover with blanket and 
slightly exercise. Never allow the horse 
to be teased. Keep the horse's bedding 
dry and clean. Keep the feed-box clean, 
from dust or old feed. If possible, allow 
the horse to stand loose in stall and give 
him plenty of room. Do not allow stable 
help to dose with medicine, but see to 
that j-ourself, or have a veterinary sur- 
geon. To remove a horse from a burn- 
ing barn, cover his head with a cloth or 
blanket. 

How to Train the Colt. Remember 
first that the real object of training is to 
make the colt gentle and submissive. 
Accomplish this kindlj' but thoroughly. 
Teach the colt what you mean for him 
to do. Make him respect rather than 
fear you; and he will obey you when he 
understands you. Kindness is the best 
schoolmaster: it brings the desired re- 
sults quickest. Do not allow the colt to 
have his system shaken by a shock of 
fear. Omit no pains to overcome his 
fears. Use harness or other equipmen( 
carefullj- and progressively. In training 
the colt for the carriage or the track the 
object is to produce dexterity in move- 
ment. Get the colt into condition to per- 
form heavy labor without injury. Feed 
carefully and give exercise to improve 



the wind, to harden and invigorate the 
muscles, and to keep up exertions so a., 
to stay the distance. Do not allow the 
colt to be over taxed or discouraged. 
Keep the colt in spirit to do his work 
cheerfully; but leave some energy in him 
after he has done it. Develop a clean, 
open, undeviating stride. 

CATTLE 

Breeds of Cattle. All the breeds of 
cattle belong to one or more of the fol- 
lowing classes, viz.: beef, dairy, and dual 
purpose. 

The beef breeds are: Shorthorn, Polled 
Durhams, Herefords, Aberdeen-Angus, 
and Galloways. 

The dual purpose breeds are: Red 
Polled, Shorthorns, Polled Durhams. 
Brown Swiss, and Devon. 

The dairy breeds are: Jerseys. Guern- 
seys, Ayrshires, Holsteins, and Dutch 
Belted. 

It will be noted that Shorthorns and 
Polled Durhams are included in both the 
beef and dual purpose class. This is be- 
cause numerous representatives of each 
of these breeds are distinctly of the beef 
type, while still others are as certainlj- 
of the dual purpose t3'pe. 

How to Judge Beef Cattle. Good 
stockers and feeders should be medium 
sized, low set, deep, broad and compact, 
rather than high, gaunt, narrow, and 
loosely made; should possess straight top 
and underline nearly parallel, with low 
flanks; should have smoothness of out- 
line, short, broad head, and short thick 
necks, with ears of moderate size and 
texture; should have short legs with 
clean fine bones; a nicely tapering tail; 
fine hair; a pliable skin of medium thick- 
ness; and large, prominent, mild ej'es. 
Good constitution is indicated by a wide 
deep chest, fullness in the heart girth, 
depth and breadth of body and good han- 
dling quality. The best condition is not 
that of the greatest fatness. 

How to Feed for Beef. "The three- 
year-old steer must go." As lands be- 
come high-priced and fodder dearer, it 
becomes necessary for the farmer to de- 
velop beef stock into prime condition at 
an ever earlier date. By careful methods 
it is now easy to produce prime beeves of 
fourteen hundred to sixteen hundred 
pounds weight at twenty to thirty 
months of age. Until the animal is 
twelve months of age feed cautiouslj-. 
For the first six weeks to six months al- 
low the young animals considerable pas- 
turage and relatively little grain feed. 
Give them an increasing feed, but some- 
what less than they can safely take up. 
When twelve months old, put them on 
full feed; that»is, not all they will clean 
up, but all they will assimilate. 

\ good dail)' feed per head is twenty 
pounds of good sound ear corn, soaked: 
one and one-fourth pounds of oil meal: 
and one pound of wheat bran, fed in two 



THE FARM AND ITS ACTIVITIES 



345 



daily feeds, morning and evening. Later 
increase the oil meal to about two and a 
half pounds. Give moderate quantity of 
mixed clover and timothy hay, and the 
run of about three acres of bluegrass 
pasture to each steer. Feed in open 
troughs out-of-doors, and mix the con- 
centrated feed with a proper amount of 
the roughage in the trough so that the 
whole will be economically eaten. It 
may be best not to confine animals being 
fattened for the market too closely; but 
give them adequate sheds open to the 
south for protection from storm, and for 
special protection somewhat darkened 
retreats from the flies. 

SWINE 

Breeds of Swine. All breeds of swine 
belong either to the fat or the bacon 
class. This appears to be a reasonable 
basis for classification. 

The leading breeds of fat hogs are: 
Poland China, Berkshire, Chester White, 
Duroc-Jersey, Cheshire, and Victoria. 

The leading breeds developed espe- 
cially for the production of bacon are the 
Tamworth and Large Yorkshire. 

Feeding and Care of Swine. More and 
more intensive, careful, scientific meth- 
ods are necessary in the raising of all 
kinds of stock. The times have changed 
from those when the pig could be trusted 
to fatten with sufficient speed and quality 
en the skim-milk and refuse of the farm. 
Of course, it is still possible to get good 
results by feeding the pigs during sum- 
mer and fall upon unmarketable garden 
produce, scraps from the table, etc. In 
selecting hogs for fattening choose a 
good heartj' animal, broad in the back 
and hind quarters, short in the neck and 
nose, deep in the body, and standing 
squarel}' on short legs. Keep the pen 
dry and clean, especiall}' where the ani- 
mal must eat and sleep. Provide plenty 
of clean, cool water and cool shade. The 
pig is more cleanly than is often sup- 
posed, and will prefer clean cool litter 
to the mud-puddle, if the former is fur- 
nished. Such care will prevent sickness 
and slowness in fattening. Afford also 
plenty of good pasturage of clover, 
alfalfa, bluegrass, or similar crops. Small 
pigs, when first weaned, should be fed 
three times a day, about as much as 
they will clean up; but after they are four 
months old, twice a day, unless they are 
fed earl}' in the morning and late at 
night. Do not keep them hungrj' long — 
but long enough to make the appetite 
good at meal time. Do not feed badly 
fermented swill, damaged grain, or other 
such refuse. 

SHEEP 

Breeds of Sheep. The breeds of sheep 
best known in the United States belong 
to one of the following classes; First, 
fine wooled; second, medium wooled; 



and, third, coarse or long wooled class. 
The various races of Merinos" are prac- 
tically the only fine wooled breeds. The 
Southdown, Shropshire, Hampshire, Ox- 
ford, Dorset Horned, and Cheviot are the 
principal medium wooled breeds. The 
Leicester, Cotswold, and Lincoln belong 
to the coarse or long wooled class. 

Care and Feeding of Sheep. Alternate 
pastures are a great help in caring for 
sheep, as they thrive on change of place 
and food. Do not, however, make sud- 
den changes in feeding. It is especially 
important that sheep should be gradually 
introduced to spring pasture, by a coinci- 
dent increase of pasturage and gradual 
decrease of dry feed. In the winter, cab- 
bages, turnips, or other field roots help 
to keep the flock healthy. To increase 
milk for breeding ewes, feed linseed oil 
meal and bran, mixed equally, two 
ounces per head daily. This, of course, 
is only one good feed for the purpose out 
of many. In the case of a weak lamb 
— especially if it is neglected — take it 
to a fresh cow three or four times a day 
(being careful not to allow too heavy 
feeding) for a few days. If it must be 
brought up by hand, teach it to drink 
fresh milk away from the cow as soon as 
possible. Good fodders for winter feed- 
ing are: Clover hay, pea straw, corn 
fodder, oat hay, oat straw, and millet. 
Good grasses for sheep pasture are tim- 
othy, tall oat grass, Kentucky bluegfass, 
sheep's-fescue, false redtop, redtop or- 
chard grass, meadow fox tail, white 
clover, and others, such as buffalo grass, 
indigenous to particular localities. The 
pasture should be closelj' cropped to 
prevent the herbage becoming hard, un- 
palatable, and indigestible. Provide 
carefully against exposure to storms and 
reduction of food during April and a 
portion of May, if the season is back- 
ward. Give good warm shelter at all 
times: and in the summer plentj' of shade 
and dust a's protection against sun and 
pests. 

Washing and Shearing Sheep. Mod- 
ern sheep raisers are coming to believe 
that it is best to dispense with washing 
the wool altogether, but to take great 
care to keep the wool free from dirt and 
litter. It is also coming to be held best 
to shear the sheep during the first half 
of April rather than later in the season, 
as a heavier average fleece seems to be 
thus secured, and the sheep also are less 
uncomfortable in the following hot 
v\'eather. The Eastern markets also seem 
to favor April shearing. Three things 
are necessary to observe in shearing 
sheep: Shear closely; keep the fleece 
carefull}' together; and do not wound the 
skin of the sheep. In marketing the 
wool, observe, also, three things: Keep 
tags and litter out of the fleece; do not 
use coarse twine of inferior grade: do 
not pack in boxes but roll in light cj'lin- 
drica! rolls. 



THE FARM AND ITS ACTIVITIES 



347 



DOGS 

Of the numerous varieties of dogs the 
following are among the most common 
and most valuable to man: 

For Hunting: The setter, the pointer^ 
the foxhound, the wolfhound, and the 
greyhound. 

For Guarding and Rescuing: The bull- 
dog, the St. Bernard, the coach-dog, the 
Newfoundland, and the mastiff. 

For Driving and Herding: The collie. 

For Hauling: The Esquimaux dog. 

For Pets: The fox-terrier, the sky-ter- 
rier, the spaniel, the poodle, and the pug. 

The Housing of Dogs. If only one 
dog is kept and in the house, it is well 
to have some place to which he may 
retire and be by himself whenever he 
feels disposed to do so. In the case of 
a number of dogs they should have 
a home of their own, if possible — a ken- 
nel which should be free from dampness, 
well -drained, with plenty of light, well 
ventilated, and maintained at a proper 
temperature. Cleanliness is also of the 
greatest importance. The dog's quar- 
ters should be disinfected often. 

The best bed which can be made for a 
dog consists of dry, newly made pine 
shavings, a sackful of which may be had 
at almost any carpenter's shop. Clean 
wood shavings will clean a dog as well 
as water, and fleas will never infest dogs 
that sleep upon fresh pine shavings; the 
turpentine and resin in new pine soon 
drive them away. 

Feeding. Those who keep dogs ought 
not to leave their feeding to the scraps 
they may chance to obtain at the break- 
fast or dinner table. The dog ought to 
have his regular meals, and his food 



should be chiefly flesh of some kind, 
boiled and cold; when given raw, it is 
apt to produce some ferocity of temper, 
and to cause him to have an offensive 
smell. Feed some farinaceous food along 
with his meat. Liver is not proper food 
for a dog, unless occasionally, as it acts 
as an aperient. The dog ought to be fed 
only once a day if he get as much as 
he requires, and this allowance should 
be given in the morning or forenoon. 
Care must be taken to give him plenty of 
pure water. The puppy should have al- 
most no meat until he is a year old. 
Trimmed bones, bread and milk occa- 
sionally, table scraps, and dog biscuits 
will keep the average puppy in good con- 
dition. 

Management. Dogs are generally in- 
telligent and generally respond quickly 
to intelligent treatment. Three good 
maxims of management are: Be kind, be 
firm; be consistent and reasonable. "The 
dog should be taught good manners: to 
be silent, and to lie down when so or- 
dered; to refrain from leaping on the 
knees of strangers; and not to sit watch- 
■ ing and staring at meals, as if coveting 

- the food partaken of by their master and 
'mistress. To make them behave well. 
, they must be taught when young; and 

one of the best modes of doing this is to 
let them be certain of being punished if 
disobedient, and rewarded when dutiful. 

- _> To cure a dog of eating eggs, blow 

an ordinary hen's egg, expelling the en- 
tire contents, stop up one end of the 

. shell with wax. Then fill it from the 
other end with strong spirits of am- 
monia, or "Hartshorn". Seal that end. 

' and then put it where the dog can get it. 
' *' Droo a little in the nests afterwards. 



DAIRYING 



NE'W METHODS IN DAIRYING 

A quarter of a century has seen many 
changes in the dairy world. Feeding 
methods have been improved, and now 
generally accord with dairy mathematics. 
The silo has come, and silage is a stand- 
ard part of the cow's rations. The cen- 
trifugal separator has come, been per- 
fected, and is available for the farm as 
well as factory. Cream selling from the 
farm, as a system, has come. The pub- 
lic creamery has come. In a word, larger 
dairy profits have come to a great and 
ever-growing portion of the agricultural 
public. 

ADVANTAGES OF DAIRYING 

The advantages of dairying are four- 
fold: 

I. It is an all-year job. 



2. It furnishes an all-year income — 
paying as it goes, weekly or monthly. 

3. It benefits every other department 
of farm work. 

4. It calls for clean methods and intel- 
ligent practice. 

POINTS OF A GOOD DAIRY COW 

"Head small and clean-cut; muzzle, 
large; forehead straight or concave; 
neck, long and thin without being 
scrawny; horns, relatively small; eyes, 
bright and prominent; shoulders, thin, 
loin, broad, but not thickly fleshed as in 
beef cattle; thighs, thin; hind quarters, 
long, deep, and powerful; flank, high; 
legs, short and wide apart; tail, long, 
slim, and loosely jointed; frame, mar- 
kedly wedge shaped; tapering from rump 
to shoulder: udder set broadly on ab- 
domen, of generous size, extending high 



4 



THE FARM AND ITS ACTIVITIES 



349 



up behind, well held up to abdomen, not 
loose, pendulous or fleshy; milk veins, 
large and prominent, on both udder and 
belly: teats, medium size, evenly placed, 
and wide apart. A fleshy udder, firm to 
touch when empty, and retaining its size 
and form after milking, indicates predis- 
position to inflammatory disease. Skin, 
clean, with a fresh bright color; hair, 
fine, thick, and soft; temperament, active 
and docile; large feeder. The main 
points in the selection of a cow are to 
secure large udders that are not fleshy, 
and large roomy bellies, showing capac- 
ity for consumption of large quantites of 
food. Of course, great eaters and large 
producers are not always profitable cows, 
but they generally are. Cows are seldom 
profitable, unless they produce at least 
250 pounds, or more, of butter per year." 

METHODS OF JUDGING THE 

VALUE OF DAIRY 

COWS 

The British Dairy Farmers' Associa- 
tion, which has conducted tests of dairy 
cows at their annual fair for the last 
twenty years, has during late years 
scored the dair}' cows competing for 
premiums according to the following 
scale: i point for each pound of milk; 
20 points for each pound of fat; 4 points 
for each pound of solids not fat; i point 
for each ten days in milk after the first 
twenty days (limit 200 days); 10 points 
are deducted from the total score for 
each per cent of fat below three per cent 
in the milk. 

The cows entered in the test are sepa- 
rated into four classes, according to the 
breed, each class being divided into two 
divisions, cows. and heifers. The classes 
are Shorthorns. Jerseys, Guernseys, and 
cross-breeds. 

The money value of a cow may be 
estimated by multiplying the number of 
gallons of milk which the cow gives by 
12, adding to or subtracting from this 
product one dollar for. every one-fourth 
per cent of fat in the milk above or be- 
low 3-5 per cent. 

FIFTY DAIRY RULES 
(U. S. Department of Agriculture.) 
The Owmer and His Helpers, i. Read 

current dairy literature and keep posted 

on new ideas. 

2. Observe and enforce the utmost 
cleanliness about the cattle, their attend- 
ants, the stable, the dairy, and all uten- 
sils. 

3. A person suffering from any disease, 
or who has been exposed to a contagious 
disease, must remain away from the cows 
and the milk. 

The Stable. 4. Keep dairy cattle in a 
room or building by themselves. It is 
preferable to have no cellar below and 
no storage loft above. 

S. Stables should be well ventilated, 
lighted, and drained; should have tight 



floors and walls and be plainly con- 
structed. 

6. Never use musty or dirty litter. 

7. Allow no strong-smelling material 
in the stable for any length of time. 
Store the manure under cover outside the 
cow-stable, and remove it to a distance 
as often as practicable. 

8. Whitewash the stable once or twice 
a year; use land plaster in the manure- 
gutters daily. 

9. Use no dry, dusty feed just previous 
to milking; if fodder is dusty, sprinkle it 
before it is fed. 

10. Clean and thoroughly air the stable 
before milking; in hot weather sprinkle 
the floor. 

11. Keep the stable and dairy-room in 
good condition, and then insist that the 
dairy, factory, or place where the milk 
goes be kept equally well. 

The Cows. 12. Have the herd exam- 
ined at least twice a year by a skilled 
veterinarian. 

13. Promptly remove from the herd 
any animal suspected of being in bad 
health, and reject her milk. Never add 
an animal to the herd until certain it is 
free from disease, especially tuberculosis. 

14. Do not move cows faster than a 
comfortable walk while on the way to 
place of milking or feeding. 

15. Never allow the cows to be excited 
by hard driving, abuse, loud talking, or 
unnecessary disturbance; do not expose 
them to cold or storms. 

16. Do not change the feed suddenly. 

17. Feed liberally, and use only fresh, 
palatable feedstuff s: in no case should 
decomposed or moldy material be used. 

18. Provide water in abundance, easy 
of access, and always pure; fresh, but not 
too cold. 

19. Salt should always be accessible. 

20. Do not allow any strong-flavored 
food, like garlic, cabbage, and turnips, to 
be eaten, except immediatelj' after milk- 
ing. 

21. Clean the entire body of the cow 
daily. If hair in the region of the udder 
is not easily kept clean, it should be 
clipped. 

22. Do not use the milk within twenty 
days before calving, nor for three to five 
days afterwards. 

Milking. 23. The milker should be 
clean in all respects; he should not use 
tobacco; he should wash and dry his 
hands just before milking. 

24. The milker should wear a clean 
outer garment, used only when milking, 
and kept in a clean place at other times. 

25. Brush the udder and surrounding 
parts just before milking, and wipe them 
with a clean, damp cloth or sponge. 

26. Milk quietly, quickly, cleanly, and 
thoroughly. Cows do not like unneces- 
sary noise or delay. Commence milking 
at exactly the same hour every morning 
and evening, and milk the cows in the 
same order. 



THE FARM AND ITS ACTIVITIES 



351 



27. Throw away (.but not on the floor, 
better in the gutter) the first few streams 
from each teat; this milk is watery and 
of little value, but it may injure the rest. 

28. If in any milking a part of the milk 
is bloody, stringy or unnatural in ap- 
pearance, the whole mess should be re- 
jected. 

29. Milk with dry hands; never allow 
the hands to come in contact with the 
milk. 

30. Do not allow dogs, cats, or loafers 
to be around at milking-time. 

31. If any accident occurs by which a 
pail full or partly full of milk becomes 
dirty, do not try to remedy this by strain- 
ing, but reject all this milk and rinse the 
pail. 

32. Weigh and record the milk given 
by each cow, and take a sample morning 
and night, at least once a week, for test- 
ing by the fat test. 

Care of Milk. 3^. Remove the milk of 
every cow at once from the stable to a 
clean, dry room, where the air is pure 
and sweet. Do not allow cans to remain 
in stables while they are being filled. 

34. Strain the milk througli a metal 
gauze and a flannel cloth or a layer of 
cotton as soon as it is drawn. 

35. Aerate and cool the milk as soon 
as strained. If an apparatus for airing 
and cooling at the same time is not at 
hand, the milk should be aired first. This 
must be done in pure air, and it should 
then be cooled to 45 degrees if the milk 
is for shipment, or to 60 degrees if for 
home use or delivery to a factory. 

36. Never close a can containing warm 
milk which has not been aerated. 

S7. If cover is left off the can, a piece 
of cloth or mosquito-netting should bo 
used to keep out insects. 

38. If milk is stored, it should be held 
in tanks of fresh, cold water (renewed 
daily), in a clean, dry, cold room. Un- 
less it is desired to remove cream, it 
should be stirred with a tin stirrer often 
enough to prevent forming a thick cream 
layer. 

39. Keep the night milk under shelter 
so rain cannot get into the cans. In 
warm weather hold it in a tank of fresh 
cold water. 

40. Never mix fresh warm milk with 
that which has been cooled. 

41. Do not allow the milk to freeze. 

42. Under no circumstances should 
anything be added to milk to prevent its 
souring. Cleanliness and cold are the 
only preventives needed. 

43. All milk should be in good condi- 
tion when delivered. This may make it 
necessary to deliver twice a day during 
the hottest weather. 

44. When cans are hauled far they 
should be full, and carried in a spring 
wagon. 

45. In hot weather cover tlie cans, 
wlien moved in a wagon, witli a clean 
wet blanket or canvas. 



The Utensils. 46. Milk utensils for 
farm use should be made of metal and 
have all joints smoothly soldered. Never 
allow them to become rusty or rough in- 
side. 

47. Do not haul waste products back 
to the farm in the same cans used for de- 
livering milk. When this is unavoidable, 
insist that the skim-milk or whey-tank 
be kept clean. 

48. Cans used for the return of skim- 
milk or whey should be emptied and 
cleaned as soon as they arrive at the 
farm. 

49. Clean all dairy utensils by first 
thoroughly rinsing them in warm water; 
then clean inside and outside with a 
brush and hot water in which a cleaning 
material is dissolved; then rinse, and last- 
ly sterilize by boiling water or steam. 
Use pure water only. 

50. After cleaning, keep utensils, in- 
verted, in pure air, and sun, if possible, 
until wanted for use. 

PRACTICAL RATIONS FOR DAIRY 
COWS 

Fed by American Dairymen Producing 

325 Pounds of Butter or More 

per Cow per Year. 

(Woll.) 

Colorado. 30 lbs. silage, 10 lbs. alfalfa 
hay, 10 lbs. clover hay, 5 lbs. wheat bran, 
2 lbs. corn meal. 

Connecticut. 35 lbs. corn silage, 10 
lbs. hay, 3 lbs. wheat bran, 3 lbs. corn 
and cob meal, 2 tbs. cotton-seed meal, 2 
lbs. Chicago gluten meal. 

Illinois, yyi lbs. clover hay, 7J4 lbs. 
timothy hay, 12 tbs. corn and cob meal, 
8 lbs. bran, 1].^ lbs. linseed meal, iJ4 'bs. 
cotton-seed meal. 

New Jersey. 24 lbs. corn silage, 8 lbs. 
corn meal, 2 tbs. Avheat bran, 4 tbs. oats, 
2 tbs. oil meal. 

New York. 20" lbs. hay, 2 lbs. wheat 
bran. 2 tbs. cotton-seed meal, 2 tbs. hom- 
iny meal. 

New York. 12 lbs. timothy hay, i lb. 
wheat bran, i fb. middlings, 2 lbs. corn 
meal, 2 fbs. cotton-seed meal, 40 tbs. 
skim-milk. 

New York. 42 lbs. corn silage, 2^ lbs. 
clover ha}', 2]/i lbs. timothy hay, 8 lbs. 
corn and cob meal, 14 lbs. dried brewers' 
grains. 

North Carolina. 30 lbs. corn silage, 8 
fbs. fodder corn, 3 fbs. corn meal, 3 lbs. 
wheat bran, i tb. cotton-seed meal. 

Pennsylvania. 24 lbs. corn fodder, 5.1 
tbs. wheat bran, 5.1 tbs. corn meal, 3 tbs. 
cotton-seed meal, 2 fbs. oil meal. 

Pennsylvania. 10 lbs. corn fodder, 6 
tfis. hay, 3JI tbs. wheat bran, lyi lbs. 
cotton-seed meal, 1^-2 tbs. oil meal, 254 
tbs. corn meal. 

Texas. 30 lbs. corn silage, 13^ lbs. 
sorghum hay, 1,3 tbs. corn meal, 2.6 tbs. 
cotton-seed meal, 2.2 fbs. cotton-seed, 
1.3 tbs. wheat bran. 



THE FARxM AND ITS ACTIVITIES 



353 



Vermont. 30 lbs. corn silage, 10 lbs. 
bay, 4.2 lbs. corn meal. 4.2 lbs. wheat 
bran, .8 fbs, linseed meal. 

West Virginia. 48 lbs. corn silage, 2y< 
corn and cob meal, 2^ tbs. ground wheat, 
2^^ fbs. oats, 2>2 fbs. barley meal. 

Wisconsin. 26 lbs. corn silage, 10 lbs. 
clover hajf. 5 fbs. timothy hay, 8 lbs. 
wheat middlings, 15^2 lbs. oil meal. 



Wisconsin. 50 lbs. corn silage, 5 lbs. 
sheaf oats, 5 lbs. corn fodder, i tb. clover 
hay, I tb. millet, 2.7 fbs. cotton-seed meal, 
1.3 tbs. oil meal, 6 tbs, wheat bran. 

Canada. 40 lbs. corn silage, yVz lbs. 
clover hay, 3 tbs, straw, 15/3 fbs, oats, 
lYi tbs, barley, 1]/^ fbs. pea meal, 3 tbs, 
wheat bran, i fb. cotton-seed meal. 



SUCCESSION OF SOILING CROPS FOR DAIRY COWS 

(Carlyle.) 



. Crop. 



Fall rye 

.Alfalk 

Red clover . - . 

Peas and oats . 
Peas and oals . 



Oats 

2d crop alfalfa . 

Rape 

Flint corn 

Sorghum 

Evergreen corn . 
Rape 



Pounds 

Seed per 

.-\crc. 



168 



(P60 
7048 
I P 60 
1048 
80 



2. 5 

50 

2-5 



Time of 
Sowing. 



Sept. to 
Mar. 20 



.\pri! 16 

.\pril 26 
May s 



May 26 
May 20 
June I 
.May 31 
July 20 



-Approximate. 



I'inie of Cutting. 



May 15-June I. 

June 1-15 

June 15-25 

June 2S-July 5 



July 5-J5 

July 15-25 

July 15-30 

.\ug. i-is 

.\ug. 15-25 

Aug. 25-Sept. 10. 

Sept. 10-25 

Sept. 25-Oct. 10. , 



Days 
from 
Sow- 
ing to 
Har- 
vest. 



248 
72 



67 
86 
86 
102 
67 



Daily 
Feed 
per 
Cow. 



38 
36 
36 



32 
36 
42 
40 
39 
39 
42 



Acre- 
age for 
Ten 
Cows, 



Degree o 
-Maturity. 



Before blooming 
Before blooming 
In bloom 

In milk 

In milk 

In milk 

Before blooming 

Mature 

In silk 

When headed 

In silk 

Mature 



Palata- 
bilily. 



Poor 
Fair 
Fair 

-\verage 

-Average 

Average 

Average 

Good 

Good 

Good 

Good 

Good 



Remark:,. — Feed in stable during day and turn cows on pasture at night or feed in the pasture spreading the forage. 
.-\fter cutting rye use same ground for the rape, flint corn, and sorghum, and after cutting peas and oats use same 
ground for evergreen sweet com and rape. After oats sow peas and barley. In this way a single acre only is required 
(e.xcept alfalfa which is permanent), and the forage produced is ample amount of good succulent feed for ten cows 
for nearly half the year. (Wisconsin Experiment Station,) 



BUTTER-MAKING 

(By H. B. Gutter, ex-President Illinois 
State Dairymen's Association,) 

"Weed out the unprofitable cows. Feed 
only sound wholesome food. Be careful 
and cleanly in milking. Remove the 
milk to a pure atmosphere as soon as 
drawn from the cows. If the cream is 
raised by gravity process be careful of 
the surroundings, as milk will absorb bad 
odors from decayed vegetables, the hog- 
pen, the cow-yard, the kerosene-can, a 
filthy stable, from cooking in the kitchen, 
and various other sources. 

"When milk is put through the separa- 
tor as soon as it is drawn from the 
cow this source of danger is removed. 
Cream from the separator should be 
cooled immediately to a temperature of 
60°: 55° is better. A cooler that will 
aerate at the same time it is cooling is 
very desirable. This is a vital point 
which many butter-makers stumble over. 
When through separating and cooling, 
temper the cream to the temperature 
necessary to have it ripen at the time 
you wish to churn. If it is to be churned 
the following day this temperature 
should be 6s°-70°. If the second day, 
55°-6o°: and if it is to stand four to 
seven days, cool to 40°, if possible, as 



soon as practicable, and hold at that 
temperature until the day before you 
wish to churn, when it should be warmed 
to a temperature that will give the right 
acidity by the time you wish to churn. 
This temperature will depend on the 
kind of cream, whether separator cream 
or cream from some gravity process. 
Cream from shallow setting maj' be suf- 
ficiently ripened when taken from the 
milk. I recommend the use of Prof. 
Farrington's acid tablets for testing the 
acidity of cream. They are a great help 
to a beginner. 

"Churn at as low a temperature as you 
can. This will depend on the per cent of 
fat in the cream. Rich cream can be 
churned at a much lower temperature 
than cream poor in fat. Cream from 
deep, cold setting may be churned at 58^ 
to 62°; and thick, rich cream from shal- 
low setting at a much lower temperature. 
An iron-clad rule cannot be made that 
will fit all cases. The separator will give 
cream containing various per cent of fat, 
froin 15 to 40 per cent. Separator cream 
containing 15 per cent fat will need to be 
churned at aljout the same temperature as 
deep cold setting cream. Separator cream 
containing 40 per cent can be churned at 
a temperature of 50°, can be gathered 
at 50°, so the buttermilk will draw at 



THE FARM AND ITS ACTIVITIES 



J3D 



that temperature. A low temperature 
gives the most exhaustive churning. At 
this temperature the buttermilk should 
contain no more fat that the average 
separator skim-milk. Cream containing 
a large per cent of fat does not develop 
acid as fast as cream with more milk 
in it. Cool cream for churning about 
two hours before, so as to let the butter- 
fat have time to solidify or harden. This 
gives a more waxj' texture to the butter. 

"Stop the churn when the butter gran- 
ules are the size of wheat. If the 
granules are too small there is danger 
of a loss from its passing through the 
strainer. Wash no more than is neces- 
sary to remove the buttermilk. The 
colder it is churned the less washing is 
needed. When butter gathers at 54-', 
one washing is sufficient; if at 62° to 
64°, two or three washings will be 
needed. Washing removes some of the 
delicate flavor or aroma. Remove the 
water from the churn as soon as possible 
— as soon as it has done its work. Never 
allow it to lie and soak unless there is 
no other way of hardening the butter 
to a temperature where 3'ou can handle 
it. 

"Salt to suit your trade. Work once 
or twice, as you prefer; twice working 
is preferable, as it makes the nicer-ap- 
pearing butter. Work just enough to 
remove the mottled or streaked appear 
ance. When worked twice this can be 
told at the time by the appearance of the 
butter. When worked but once it cannot 
be told until the butter has stood long 
enough for the salt to dissolve. If 
worked but once examine the butter the 
following day, until you make yourself 
a rule of thumb to work by. I have 
found this necessary. I am compelled 
to look after this point in my creamery 
work when the butter is worked but once. 



Use the kind of butter-package that suits 
your trade, but always let it be neat. 
Never send a mussy-looking package to 
market. You cannot afford to do it." 

(See "Butter-Making on the Farm," in 
Miscellaneous Information. ) 

CHEESE MADE ON THE FARM 

(Decker.) 

"For a farm dairj' it will be much 
easier to make up sweet-curd cheese 
than sour-curd cheese. For this purpose 
it is necessary to have a curd-knife, a 
cheese-vat, and a cheese-press; the meth- 
od of procedure is as follows: 

"The milk, which must be clean and 
sweet, is heated to 90° F., and if any 
artificial color is required, it is added at 
this time. Set the milk with enough 
rennet extract to coagulate in 20 to 30 
minutes. About four ounces of Hansen's 
rennet extract per 1,000 pounds of milk 
will prove a sufficient amount. 

"As soon as the curd will break over 
the finger cut it fairly fine; then raise 
the temperature one degree in three min- 
utes until 108° F. is reached, at the same 
time stirring carefully to keep the curd 
particles apart. Hold at 108° F. till the 
curd is firm, that is, till the pieces do not 
feel mushy. Then draw the whey and 
stir till the whey is well drained out. 
Salt at the rate of zYz pounds of salt to 
100 pounds of curd, and when the salt is 
well worked in it may be put to press. 
It will, however, improve the quality if 
kept warm and allowed to stand a num- 
ber of hours before salting and pressing. 
The cheese should be cured in a room 
(preferably a cellar) where the tempera- 
ture can be kept at 60° F. Higher tem- 
peratures ma3' spoil it. The cheese 
should be cured for two to three months 
before it is sold." 



POULTRY KEEPING 



BREEDS AND CHOICE OF STOCK 

The Most Common and Useful Kinds 

of poultry are turkeys, ducks, geese, and 
chickens. The last named are the kind 
here mainly considered. The chief 
classes of breeds areas follows: 

The Non-Sitting Breeds are usually 
small, or of medium size; disinclined to 
incubate, especially when young; of timid 
temperament; easily frightened, and 
given to roaming; destructive of insects, 
and addicted to flying if confined. Thev 
do not put on flesh readily and are tough 
if much more than one year old. To 
this class belong the Le.ghorns, Spanish. 
Hamburgs. Minorcas, .\ndalusians. and 
Red Caps. 



The Principal Sitting Breeds are the 

Rrahmas, Cochins, Langshans, and 
FaveroUes, prized as being excellent lay- 
ers and mothers, and also for their mar- 
ket qualities. All these breeds are slow 
in their motions, not easily frightened, 
not given to roaming, easily confined by 
low fences, readily tamed, heavy feeders, 
and excellent layers. 

The "General Purpose" Breeds (if such 
term may be used) are the Plymouth 
Rocks. Wyandottes. Javas, Dominiques, 
Dorkings, Houdans, and Rhode Island 
Reds, ranking as to excellence in the or- 
der named. They have an abundance 
of good flesh, are hardy, and are excel- 
lent layers and sitters. 

The "Fancy" Breeds, as a rule, present 



THE FARM AND ITS ACTIVITIES 



357 



few claims either as layers or as food 
producers. Unless kept by themselves 
they will vitiate any other strain. The 
most celebrated of the fancy varieties arc 
the Polish, Games, Silky, Sultan, Frizzle, 
Rumpless, and Bantams of sevaral varie- 
ties. All these are more or less delicate, 
and require extra care, with the excep- 
tion of the Bantam, which is undesirable 
in any poultrj' j'ard except as a pet. 

Select to Suit Your Purpose. For the 
farmer, good, hardy, all-round breeds are 
the Brahmas, Plymouth Rocks, Wyan- 
dottes, Cochins, and Leghorns. The last 
thrive well if given extra care in winter. 

GENERAL MANAGEMENT OF 
POULTRY 

The profits in the poultry business are 
from two sources: first, in marketing its 
produce earlj' in the season — for example, 
supplj'ing customers with fresh eggs dur- 
ing the winter months, and with good- 
sized broilers in early spring; second, in 
selling eggs from choice matings for 
hatching, and also the best-marked 
chickens for breeding purposes. The 
production of eggs and dressed fowls is 
the chief source; from, the point of view 
of which we shall consider the manage- 
ment of poultry. Observe carefully the 
following suggestions: 

Begin with a Few Common Chickens 
if \'Ou have had no experience in raising 
poultr}'. Manage them for one year and 
study them carefully. 

Select a Pure Breed, or breed up a 
common flock of hens with pure-bred 
cocks. Having selected the breed, stick 
to it and learn its peculiarities. Avoid 
close in-breeding. When the eggs are 
wanted for hatching, do not put more 
than ten hens in a gang. In selecting a 
male choose one about two }'ears old. A 
cock is in his prime at that age. For 
mating it is best that he be not less than 
one year old nor more than three. In 
selecting the hens for the breeding-pen 
let them be of medium size, trim in 
shape, industrious foragers, and the ver3' 
best layers, with brilliant eye and large 
and not too long legs. If the breed is 
pure the progeny will resemble the 
progenitors in almost every respect — in 
plumage, general outline, habits, and ap- 
pearance. Laying hens are in their prime 
at from one to four years of age. Take 
some pains to ascertain the best birds 
and set eggs from them only; one can 
soon gather a strain which will lay from 
150 to 200 eggs per year. 

Avoid Contaminating the Flock. Never 
allow a bird from elsewhere in your flock 
unless you are absolutely sure that it is 
free from disease and lice. 

Give the Fowls Plenty of Room. Al- 
low at least five square feet of space on 
the floor of the house for each fowl, and 
ten times this amount of space in the 
chicken yard— more, if convenient. 



The Poultry House should be con- 
structed so that it faces south or south- 
east, is well ventilated, free from 
draughts, inexpensive, well-arranged, and 
screened by shrubbery, thus adding to 
the appearance, giving shade in summer 
and protection from storms in winter. 
The pen especially should be protected 
by hedges or shrubbery. Construct the 
roosts all on the same level, and so that 
the droppings will fall upon a platform 
which may be easily cleaned. Gather the 
droppings every few days and use for 
garden fertilizing. It is well to construct 
the nests with traps; nests for setting 
liens separate from those of the layers, 
and provided with grated doors to per- 
mit of locking the hens in the nest. 
Have the house built rather warmly. 
Provide it with plenty of light bj' means 
• if glass windows. 

Clean the Chicken Premises Regularly 
and Thoroughly. It is a good plan to 
have two yards to each house, growing 
green food in one, while the other is oc- 
cupied, and changing the fowls to the 
cultivated yard, as occasion requires. 
This serves a double purpose: First, to 
keep the chicken-j-ard clean; and. sec- 
ondly, to furnish a change of feed and 
place for the health of the fowls. The 
manure of the old pen may be plowed 
under to fertilize the soil. Sprinkle air- 
slaked lime over the roost platforms and 
around the house after each cleaning. 
During the summer season pour kerosene 
over the roosts every week. Scald the 
drinking fountains once a week. Fumi- 
gate the interior of the houses once each 
month with burning sulphur and apply 
whitewash inside once every three 
months or oftener. When hens are lay- 
ing scatter in the nests flower of sulphur 
or tobacco dust. 

Do Not Waste Time Doctoring Sick 
Fowls. Have a special place for them; 
quarantine tliem; give a reasonable 
amount of attention, and if recovery is 
not rapid (unless the bird is especially 
valuable) kill it at once. Take no risk 
of spreading disease. 

Do not Overfeed the Poultry. Indi- 
gestion, poor laying power, and eggs 
that do not readily hatch are the result. 
Do not give three meals a day to mature 
poultry. 

Feed a Variety of Food. Corn and 
wheat are good, especially in winter, but 
should be mi.xed and varied with other 
things; in summer plenty of green food, 
and always have gravel to pick from. 

Give the Fowls Plenty of Exercise. 
.Strew litter of leaves, chopped straw, 
etc., on the floors of their houses and 
■scatter grain in it to make them work 
for their living. Scatter the litter from 
six to eight inches deep. It will serve 
the further purpose of preventing 
draughts on tlie floor. W'hen the fowls 
do not keep busy withhold their feed and 
make them scratch. For laying hens, un- 



THE FARM AND ITS ACTIVITIES 



359 



derfeeding is not as liarmful as overfeed- 
ing. 

Keep the Poultry House Warm in 
Winter. It is not usually necessary to 
have a lire in the house. In severely cold 
or damp weather a stable lantern hang- 
ing from a wire will give sufficient heat. 
Moderate, dry warmth is more important 
for laying hens than is food. If their 
combs become frozen tliey will not lay. 

Prevent Draughts from Striking the 
Fowls. Otherwise colds and roup will 
result. Never have an open ventilator 
at the top of the house when the weather 
is damp or cold. Observe the direction 
of the wind and other conditions of 
weather. Keep the doors and windows 
open during the day always: but in the 
winter close the building at night. Aim 
to have summer conditoins in winter. 

Use Care iff Selecting from the Flock 
for the Market. Do not select the best 
because you can catch them easier; pre- 
serve the quality of the flock. 

Become Thoroughly Posted in the 
Business. Attend poultry exhibits; note 
the capability of the domestic fowl for 
indefinite improvement. 

HATCHING AND BROODING 
Setting a Hen. The hen should be at 
least two years old, as a rule, since pul- 
lets do not usually make good mothers. 
Select those that show a desire to set by 
clucking and brooding. Place as many 
eggs under them as they can conve- 
niently cover, in nests, each by herself, 
and closed with a gate. See that each 
hen comes off the nest once each day for 
fifteen or twenty minutes for exercise, 
food, and water. Examine the nests. 
Remove broken eggs and carefully and 
gently wash smeared eggs with warm 
water. See that the hens return again at 
the proper time, each to her own nest. 
During the three weeks dust in among 
ihe hen's feathers three or four times in- 
sect powder. On the day the chicks are 
due it is well to watch the hens, as some 
of them, hearing the chirp of the young 
chicks, become restless and are apt to 
tramp them. In some cases the chicks, 
as soon as they are dry, should be taken 
from the nest and put in a basket with a 
warm flannel or cotton, and kept where 
a proper degree of heat can be main- 
tained until all the eggs are hatched. 
When all the eggs are hatched and the 
shells are taken from the nest, give the 
chicks to the hen again. It is just as 
well to let them remain in the nest until 
the next daj'. Then put the hen in a 
clean, dry coop, where the young chicks 
can enjoy the sun's rays. If necessary, 
to compel the hens to hover the chicks 
sufficiently the first few days, darken the 
coops with pieces of carpeting or other- 
wise, when the chicks appear cold and 
neglected. 

Incubators and Brooders, useful at all 
times, are especialh' necessary for win- 



ter hatching. Take care that the tem- 
perature in the incubator is constantly 
maintained at the right heat: 102° for 
the first week, and gradually increased 
to 103° or 104°. In the case of brooder 
chicks, there is no mystery. See that the 
brooders do not become overheated or 
unevenly heated, at one end. If neces- 
sary, place indoors. Do not allow the 
chicks out-of-doors too soon. They re- 
quire no food for 48 hours after they are 
hatched, but they should have warmth in 
the brooder — a temperature not lower 
than 95° the first three days, and grad- 
ualh' reduced to 80°. A clean board 
floor, in which sharp sand has been 
spread, and a mess of pinhead oatmeal 
every two hours, for the first two days, 
will be all that they will require, but a 
teaspoonful of millet seed should be scat- 
tered on the floor, so as to keep them 
at work. On the third day allow cooked 
potatoes (the small ones will answer), 
and the chicks will pick them to pieces 
unaided. Continue the pinhead oatmeal 
and millet seed until the chicks are two 
weeks old, but after the first week give 
cooked bread, consisting of two pounds 
corn-meal, one-half pound of wheat mid- 
dlings, one pound sifted ground oats, 
one-half pound of ground dried blood, 
one-quarter pound linseed meal, two 
ounces bone-meal, and one tablespoonful 
of salt. Mix with milk or warm water, 
somewhat dry, and bake. This food 
may be given once a day. Crumble the 
bread and give only as much as they 
will eat up clean. Never leave any food 
over after a meal. Feed three times a 
day, using the bread at night. In the 
morning give cracked corn and cracked 
wheat. At noon give potatoes, finely cut 
clover, scalded, or scalded clover-meal, 
and cracked corn. Between the meals 
scatter a gill of millet seed for every 
fifty chicks. In fact, give the chicks any- 
thing they will eat, the same as to a hen. 
but give a variety. With care one need 
not lose more than ten or fifteen per cent 
of the chicks hatched. 

PERIODS OF INCUBATION 



Name. 


Days. 


Name. 


Days. 


Common hen 

Pheasant 

Duck, common 


21 
28 

fs 


Goose 1 30 

Partridge 24 

Duck, Barbery... 30 


Guinea 


Pigeon 


14 



HOW TO FEED POULTRY 

NoJ only should the poultry man avoid 
overfeeding and give a variety of food, as 
above stated, but he should study the 
problem carefully, as it is more complex 
than that of feeding most other farm 
stock. One thousand pounds live weight 
of laying hens, of about three pounds 
average weight, require from 65 to 100 



THE FARM AND ITS ACTIVTITES 



361 



pounds of total food, less bulky than that 
for the cow, or 55 pounds or more of 
water-free food per day, containing about 
10 pounds digestible protein, 35 pounds 
digestible nitrogen-free extract and fiber, 
and 4 pounds of fat. From this ration 
the hens would produce generally from 
15 to 30 pounds of eggs. For one thou- 
sand pounds live weight of hens of about 
six pounds average weight, there should 
be fed from 50 to 80 pounds of food per 
day, containing about 40 pounds of wa- 
ter-free food, about 6 pounds of digesti- 
ble protein, 23 pounds of digestible 
nitrogen-free extract and fiber, and two 
pounds of digestible fat. A much larger 
amount of food in proportion to the live 
weight is required by the chicks than by 
the older fowls. The amount of water- 
free food required for every one hundred 
pounds live weight fed is 10.6 pounds at 
about one pound average weight; at two 
pounds, 7.5 pounds; at three pounds, 6.4 
pounds; at four pounds, 5.5 pounds; at 
five pounds, 5.3 pounds; at si.x pounds, 
4.9 pounds; at seven pounds, 4.7 pounds: 
at eight pounds, 4 pounds; at nine 
pounds, 3.3 pounds; at ten pounds aver- 
age live weight, 3.2 pounds. The amounts 
of fresh food equivalent to these weights 
would be correspondingly greater. 

For one hundred hens about 16 quarts 
of clean water per day is required, espe- 
cially in dry hot weather. In each dozen 
eggs there is about a pint of water. 
Young hens, especially of the better lay- 
ing breeds, when in full laying, can be 
freely fed all they will readily eat, but 
older hens and the young ones when not 
laying should be fed only enough to keep 
them eager for food. Salt should be fed 
mixed with the food, but not large coarse 
crystals. One ounce of salt per day for 
one hundred hens is a good proportion. 
Animal food and green or succulent 
vegetable food, as well as grain, should 
always be fed to hens that are confined. 
It is very important that ducks should 
have these foods, especially growing 
ducklings. Some form of grit should be 
liberally supplied, and green bones, finely 
cut, are an important item. 

A largely grain ration will not contain 
the lime required by laying hens, but 
oyster-shells or some other form of car- 
bonate of lime will supply this deficiency. 
A grass run is better than any substitute 
in summer, but no run should contain 
hens in such a number as to kill the 
grass. 

By the old methods of producing 
young broilers, it was the aim to bring 
the chicks to the market in about ten or 
twelve weeks, when they should weigh 
a pound and a half, and the food should 
have cost five cents for each pound of 
chick produced. But crate feeding is 
now becoming common, to force poultry 
quickly into the market in specially fine 
condition. Not more than four birds 
should be put in each compartment; and 



compartments should be separated by 
solid partitions, so the birds will not 
fight. 

The crates may be raised to about the 
height that is handy to reach and the 
front should be furnished with a trough 
for the feeding. Good feeds are: Oat- 
meal and milk; oatmeal, white corn-meal 
and milk; shorts, corn-meal, mixed up 
with water, with a feed of meat meal 
three time a week. 

Some people take equal parts of hne 
corn-meal, oatmeal, shorts, and barle3'- 
meal. Following is a ration recom- 
mended for developing fine breeds when 
the grains can be procured at reasonable 
prices: Beans, 5 pounds; wheat bran, 10 
pounds; oats, 15 pounds; barley, 10 
pounds; corn, 15 pounds. Thoroughly 
mix and grind fine together. For the 
morning meal, take four parts of this 
ground mixture and one part of ground 
beef. Scald over night. This is also a 
good ration for the egg-producing flock. 

FOOD FOR POULTRY 

The table shows the percentage of 
nutriment in diflferent kinds of food for 
poultry. 



There is in 
Every 100 Paris 
by Weight of 



Beans and Peas 
Oatmeal . . , 
Middlings . . 

Oats 

Wheat 

Buckwheat . 

B.arley 

Indian Corn. 
Hempseed.. . 

Rice 

Potatoes .... 
Mill; 






P..°-S 



6i 
4i 



Warmth 
giving and 
Fattening 
Materia!, 



Fat or „ . , 
Oil. Stnh 



A trace 



M u 









mak 
rial, 
neral 
3tanc 


fci^ 





iSS-^ 








CQ-^ 


X 


2 


s 


2 


2 


^ 


4 


2 


20 


2 


I 


1-V 


11 


2 


M 


I 


5 


2 


14 


A trace 




2 




^ 





8 
13 

865 



TESTING AND PRESERVING EGGS 
The Cheapest Way to Test the quality 
of eggs is to take a piece of pasteboard 
about six or eight inches square, and cut 
a hole in the center about two thirds the 
size of an egg. Light a lamp or candle 
in a dark room, hold the pasteboard in 
your left hand in front of the lamp or 
candle, and place the egg over or di- 
rectly against the hole in the pasteboard. 
If the egg is good, you vi'ill see the light 
through it with no obstruction; if the egg 
has been under a hen long enough to 
start germination, )'0u will see this evi- 
dence in the egg; if the egg is old, the 
air cell at the large end will be double 
the size that it is in a fresh egg. With a 
little experience and practice, one very 
quickly learns to tell a fresh egg, or an 
old one. 

Another Simple Method for testing 
eggs is based upon the fact that the air 
chamber in the flat end of the egg in- 



THE FARM AND ITS ACTIVITIES 



3(^3 



creases with age. If the egg is placed 
in a solution of common salt it will show 
an increasing inclination to float with the 
long axis vertical. By watching this 
tendency the age of the egg can be de- 
termined. A fresh egg lies in a horizon- 
tal position at the bottom of the vessel: 
an egg from three or five days old shows 
an elevation at the flat end, so that its 
long axis forms an angle of 20 degrees, 
and an egg a month old floats vertically 
upon the pointed end. 

Eggs to be Stored should be: Fir:,t, 
from hens that have no males running 
with them, because an infertile egg keeps 
lonsjer, even without the use of a pre- 
servative, than a fertile egg; second, per- 
fectly fresh, for not only will they keep 
much better, but if an egg which has 
begun to decay is placed in the same 
vessel with fresh ones it is likely to af- 
fect all the surrounding eggs, and, third, 
perfectly clean, for filth of any kind ad- 
hering to the shell will taint the pre- 
serving medium, and thus taint the other 
eggs- 

The Water-Glass Method of Preserv- 
ing. Water-glass (sodium silicate) is a 
very cheap product that can usually be 
procured at not to exceed 50 cents a gal- 
lon, and one gallon will make enough 
solution to preserve fifty dozen eggs, so 
that the cost of material would not ex- 
ceed one cent a dozen. Pure water that 
has been boiled and then cooled should 
be used. To each fifteen to twenty 
ciuarts of water one quart of water-glass 
should be added. The solution should be 
prepared, placed in the jar or other suit- 
able vessel, and the fresh eggs added 
from time to time until the jar is filled, 
but be sure that there is two inches of 
the solution covering the eggs. The 
eggs should not be washed before pack- 
ing, for washing injures the keeping 
quality, probably by dissolving the 
mucilaginous coating. 

Limewater Preservative may be made 
as follows: Thirty gallons of water, ten 
pounds of salt, one-half bushel of finelj- 
slaked lime. After mixing thoroughly 
allow the solution to stand two or three 
days, and then remove the clear liquid 
by dipping or by means of a siphon. 
Place the liquid in a tub or other suitable 
receptacle and place the eggs therein, or 
the eggs may be placed in the vessel first 
and the limewater poured over them. 
Have about two inches above the eggs. 
Limed e.ggs can be discerned by the 
roughness of the shell. 

In Placing Eggs in the Preservative be 
careful not to crack the shells. Keep 
them in a moderately cool room where 
the temperature may be kept fairly con- 
stant. A dry, clean cellar is a suitable 
place. 

TURKEYS 

Bronze turkeys are most generally 
kept because of their large size, despite 



their roving disposition, and tlie large 
range they require. Weight: Gobbler, 36 
pounds; hen, 20 pounds. 

White Holland turkeys are persistent 
layers, and disinclined to sit early in 
season; mature early. Weight: Gobbler, 
26 pounds; hen, 16 pounds. 

Narragansetts are gray, with bronzed 
wings; mature early, with plump, mar- 
ketable bodies. Weight: Gobbler, 30 
pounds; hen, 18 pounds. 

The Buff, Slates, and Blacks are per- 
haps less profitable fowls than any of 
the foregoing, although the Buff is some- 
what heavier than the White Holland. 
The Bronze and White Holland varieties 
are the most popular. 

The Care of Turkeys, The main 
points to note in the care of turkeys, as 
dififerent from ordinary fowls, is the con- 
siderable range and high roosts the}' need, 
and the care they require when young to 
keep them from getting cold and wet. 
Keep the little ones free from lice, and 
in clean quarters. They are fond of a 
great variety of food. Give young and 
tender onions, carrots, turnips, lettuce, 
small potatoes, chopped fine, mixed with 
grass, bran, some grain, then scalded in 
the evening for morning feed, milk, sour 
or sweet, which all fowls are extremelj- 
fond of, also some salt. Thus fed, they 
will not roam any more than a hen. 

DUCKS 

White Pekins. These are said to be the 
most popular of the profitable breeds of 
ducks; pure white, hardy, and excellent 
layers. Weight: Drake, 6 pounds; duck, 
7 pounds. Birds ten weeks old may be 
fattened to 5 pounds for marketing. 

Aylesburys by many are preferred to 
the Pekins, as being hardier, heavier, and 
more prolific, and by others are crossed 
upon the lighter breed. Weight: Drake, 
9 pounds; duck, 8 pounds. 

Rouens. These ducks are heavier than 
Pekins, but dark plumage is a disadvan- 
tage, as the white birds make better ap- 
pearance when dressed; flesh, fine- 
grained and of good flavor; development, 
rather slow. Weight: Drake, 9 pounds: 
duck, 8 pounds. 

Cayugas are hardy, domestic, and 
thrive in confinement, but arc open to 
objection as to color of feathers: mature 
early. Weight: Drake, 8 pounds; duck, 
7 pounds. 

The Care of Ducks. Two things ducks 
especially require: Plenty of running 
water and plenty of green and animal 
food. Aim to fatten ducks early, as after 
14 weeks an unprofitable amount of food 
is consumed in producing feathers. The 
young ducks require a great deal of at- 
tention, at first, but it pays to give them 
good care. They must be kept growing 
from the time they are hatched until 
marketed, but the forcing period should 
not begin until the ducklings are six 



THE FARM AND ITS ACTIVITIES 



365 



weeks old. There is little danger of over- 
feeding ducklings, providing one uses 
some judgment in the selection of food. 
Feed five times a day from the start, be- 
sides all the green food they wish. 
Cooked vegetables, thickened with bran 
and meat scraps, are always relished and 
furnish a change of diet. When feeding 
for market, give the ducks all they will 
eat up clean at each meal. Take equal 
part corn-meal and bran, add a little 
wheat middlings, (or second flour) so 
tliat the mixture will not crumble, and 
moisten with sftim-milk. Once each day 
a little salt is added. The milk is an 
important factor in the feeding of ducks 
and either sour or sweet milk may be 
used. Put grit and coarse sand in the 
drinking-water for the little ducks, if 
they do not have access to it otherwise. 

GEESE 

Gray African geese resemble the Pekin 
ducks in that they require little care, 
thrive in moderately close confinement, 
and mature early. Many raisers con- 
sider them the most profitable of all 
breeds. Young Africans can be marketed 
at 10 weeks, fattened to from 8 to 10 
pounds. Flesh is of fine te.xture and 
good flavor. 

Toulouse geese are large framed; good 
layers; thrive in confinement; color, 
gray; abdominal pouch hangs almost to 
ground. Weight: Gander, 20 pounds; 
goose. 18 pounds. The Toulouse and 
Embden are the largest of the breeds. 

Embden. These geese are pure white, 
resembling Toulouse somewhat in form; 
lay fewer eggs, and are more inclined to 
sit; hardy, and of rapid growth. 

The Care of Geese. A good dry spot 
for their resting place, plenty of range, 
young grass, and a pond, or running 
water, will enable any one to raise geese 
successfully, especially if plentj' of grain, 
corn, and wheat screenings are given to 
make up what they fail to get in their 
rambles. The grain fed should always 
be given in a deep vessel of water in 
summer, if deep natural water is not 
near, since geese are often annoyed by 
insects getting in the ears and nostrils, 
which they rid themselves of by thrust- 
ing their heads well down into water. 



PIGEONS 

The varieties of pigeons are numerous, 
but probably the most profitable to raise 
are the pure-bred homers. They are 
large, hardy, prolific, and mature early 
for the market. Larger squabs can 
sometimes be secured, however, bj' cross- 
ing the breeds. 

The Care of Pigeons. The first rule to 
observe is never to crowd the birds. If 
there is only a small space, one good pair 
of pigeons will rear more young in it 
than several pairs. A room with six feet 
square of space will accommodate about 
six pairs of breeding birds — not more. 
There should be fewer, unless the young 
are sold or eaten as they grow large. It 
must be remembered that the pigeons 
must either be allowed to fly out at lib- 
erty or have a wire-enclosed space out- 
side in which they can take e.xercise. A 
space twelve feet long and six feet wide 
and high will do for half a dozen pair. 
Place shelves at the ends, affording a 
flight from one shelf to the other. Cover 
the floor with lime and sand or some 
form of concrete, so that it may be 
easily cleaned. Place a vessel of wa- 
ter for the pigeons to bathe in. the 
water being renewed every morning. 
Within the loft provide nests by a 
series of shelves across the back, with 
upright partitions. Nail boards down 
the front, leaving a central opening 
for a pair of the birds to each shelf 
space. Fix perches along the sides of 
the loft, as roosting places, with slant- 
ing boards beneath to catch the drop- 
pings. These can be very easil}' cleaned. 
Paint and scrub the loft at interval 
with carbolic soap, or whitewash at suit- 
able periods with hot lime- For pigeons 
in confinement, the permanent staple diet 
should be good gray peas in summer, and 
in winter small sound tick beans, in 
either case mixed with one-third of large 
tares and a little good barley and wheat, 
with small corn. Small seeds, like 
canary and millet, are much relished, 
and are useful for the young birds. The 
food should be given in some kind of a 
hopper, so that the birds cannot foul it 
with their droppings. Do not omit from 
the food lime (preferably in the form of 
old mortar") and salt. 



HINTS ON MARKETING FARM PRODUCTS 



Make All Market Shipments Each Uni- 
form in quality and appearance. The 
price of the shipment is usually decided 
by the inferior parts. 

Supply the Local Markets First. They 
arc reached with less expense frequently. 



Take Pains to Make Shipments At- 
tractive. Make each package strictly 
neat and clean. 

Study the Different Markets. Adapt 
your goods to their different require- 
ments. 



THE FARM AND ITS ACTIVITIES 



367 



"Learn to Distinguish Between a Mar- 
ket Class and a Market Grade. Speaking 
generally, the market classes of beef cat- 
tle are beef, butclief-stock, cutters, and 
canners, and stockers and feeders. The 
grades are prime, choice, good, medium, 
common, and inferior." 

Knowr the Commission Men who han- 
dle your goods. 

Occasionally Follow Your Goods to 
Market. Learn all you can about meth- 
ods of handling them. 



Visit Exhibits and Shows of the Best 
Farm Products. For example, the In- 
ternational Live Stock Exposition at 
Chicago, begun in 1900, and now held 
the first week in December each year, 
gives a large amount of inspiration and 
information as to the grades of stock, 
methods of feeding, care, shipping, etc. 

Note the Legal Requirements in the 
Different States regarding marketing. 



Legal Weights of Farm Crops Per Bushel in the Different States 



80 



.\labama 

.Arkansas - 

California 

Colorado 

Connecticut 

Delaware .-. 

District o( Columbia. 

Florida 

Georgia 

Idaho 

Illinois 

Indiana 

Iowa 

Kansas 

Kentucky 

Louisiana 

Maine 

Maryland 

Massachusetts 

Michigan 

Minnesota 

Mississippi 

Missouri 

Montana 

Nebraska 

New Hampshire 

New Jersey 

New York 

North Carolina 

North Dakota 

Ohio 

Oklahoma - . 

Oregon 

Pennsylvania 

Rhode Island 

South Carolina 

South Dakota... . . . . 

Tennessee 

Te.xas 

Vermont 

Virginia j 80 

Washington 

West Virginia 

Wisconsin 



28 



48 



48 



48 



50 



60 
60 
60 

, ^ 
52 I 60 

52 60 

52 ! 60 



50 64 
48 60 
50 I 64 
42 1 60 
50 60 
42 60 
42 60 
48 62 



I 56 I 48 
S6 ■ 
52 
56 
56 
S6 
S6 
56 
56 
56 
56 



68 I 56 
70 I 56 



70 



6 

70 56 

56 

S6 



\T 



S5 I 60 I 70 
42 60 
lO ! 60 
i2 i6o 
48 I 60 
52 64 
42 - . 
52 60 
48 I 60 



70 



70 



46 



S6 



S6 



S6 



56 



44 



57 



32 ! 55 



32 



52 



32 

32 

■ I 3- 
56 32 

- . 32 

■32 

S6| 32 



SO 
SO 
32 S7 
32 52 
56 
57 
52 
57 



38 



46 



60 
60 50 



60 , 60 
. . I S6 
.60 
60 I 60 
.. l6o 
. . 60 
. . |6o 
60 
60 
60 
60 
60 



48 



60 



60 
60 
60 
60 

. . I 60 
. . 60 
60 60 
. . 60 
60 60 
. . 60 
60 60 
60 60 
., 60 
. . 60 
. . 60 



S6 
56 
56 
56 
56 
S6 
56 
S6 
56 
56 
56 
56 
56 
56 
S6 
56 
S6 
S6 
S6 

SO 56 
55 
56 
S6 
56 
S6 
S6 



54 



SO 



50 



56 



60 



S6 



56 



60 



60 



50 , 60 

55 I 60 
60 60 

56 60 
. . 60 

. I 60 
42 1 60 



States not named are governed bj- 
D. C. 

The Safe Storage Temperatures for 

different commodities are: 

Apples (long storage), 31-34 degrees. 
Apples (short storage), 40-45 degrees. 



Butter (long storage), 10 degrees. 
Butter (short storage 1, 20-25 degrees. 
Cheese (cool cured), 60 degrees. 
Cheese (ordinary cured), 35-40 degrees. 
Eggs, 40-45 degrees. 
Potatoes, 36 degrees. 



THE FARM AND ITS ACTIVTITES 



369 



VETERINARY TREATMENTS 



Tlie information in this section on 
veterinary treatments is of the greatest 
importance to the farmer and stock 
raiser. It has been secured with mucli 
care from most experienced veterin- 
arians, and may be used as thoroughly 
reliable for treatment of the diseases in- 
dicated, in the care of all classes of do- 
mestic animals. 

CHIEF CAUSES OF STOCK 
DISEASES 

The chief causes of the diseases of 
stock are, probably, in their order of im- 
portance as follows: i. Unwise Feeding 
and Abuse; 2. Exposure and Neglect; 3. 
Parasites, and, 4. Contagion. As "an 
ounce of prevention is worth a pound of 
cure," any stock raiser may usually have 
sound, healthy, profitable stock by elimi- 
nating the first two sources above, by 
carefully following the rules for feeding 
and care herein before given. In severe 
cases send for a veterinary surgeon. An 
untrained person should give medicine 
cautiously, if at all. 

EXTERNAL PARASITES 

The Treatment. It is important to 
cleanse, the skin, removing crusts, etc., 
before the parasites can be effectually 
eradicated. To accomplish this purpose 
use soft soap and warm water, and give 
the animal a thorough scrubbing, by 
means of a coarse brush. The best way 
to do this is by smearing the soft soap 
over the surface of the body, and rub- 
bing well into the skin so as to cause it 
to penetrate. In about an hour after- 
ward the skin should be scrubbed, and 
warm water thrown over the body to re- 
move all the soap. 

To Kill the Mites. Apply thoroughly, 
with a brush the following mixture: 
Creolin, one ounce; oil of tar, one ounce; 
soft soap, one-half pint; sulphur, one- 
half pound; alcohol, one pint. Wash it 
off in one or two days with soap and 
warm water. Three or four days later a 
second application should be made to 
destrop all remaining acari. , It is essen- 
tial that the stable or stalls where af- 
fected horses or cattle have been, should 
be cleansed and whitewashed, or satu- 
rated with sulphuric acid, one pint to 
three gallons of water. Caution. When 
the scabies is generalized (that is, over 
the whole body), the dressing should not 
be applied to more than a third to one- 
half of the body at a time (this is an im- 
portant point, and must not be disre- 
garded), an interval of forty-eight hours 
. being allowed to elapse between the two 
applications, and then another general 
washing after about the same period. 



For Mange, the oil of tar is sometimes 
employed. Creolin or cresyl has been 
successfully used in solution, ten to fif- 
teen per cent; and it is as simple as it 
is inexpensive. 

For Ringworm the following may be 
used: Iodine, one-half dram; iodide of 
potash, one dram; cosmoline, one ounce; 
mix for an ointment. An excellent rem- 
edy is: Carbolic acid, one part; lard, ten 
parts; soft soap, ten parts. The prepara- 
tion to be applied once or twice a day 
until cured. 



DISINFECTION OF STABLES 

In Case of Parasites or Contagious 

Diseases 

Have all loose litter, hay, and rubbish 
removed and burned. 

Have all manure removed to where 
stock have no access. 

Have feed-troughs, hay-racks, and all 
woodwork thoroughly cleaned by wash- 
ing with hot water in which two ounces 
of carbolic acid to each gallon of water 
are dissolved. 

Thoroughly whitewash the whole of 
the interior of the building with a 
whitewash containing one pound of 
chloride of lime to each four gallons of 
water. Enough freshly burned quicklime 
should be added to make the wash show 
where applied. Especially should this 
be applied to the sides and front of the 
stalls, feed-troughs and hay-racks, (in- 
side and outside). 

All buckets, forks, shovels, brooms, and 
other objects used about the stable to be 
washed and covered with the same solu- 
tion. 

All drains to be thoroughly cleaned 
and disinfected with a solution of cloride 
of lime, one pound to four gallons of 
water. 

In cases of glanders, all harness, poles, 
and shafts of wagons, neck-yokes, and 
pole-straps should be thoroughly washed 
with hot water and soap, and afterwards 
oiled with carbolized oil (one part of 
carbolic acid to ten of oil). Before ap- 
plying the oil, harness should be hung 
in the open air for a few days. 

INTERNAL PARASITES 

How Introduced. The worms or ova 
are introduced into the digestive canal 
with the food and water the animal par- 
takes of. The first step is to prevent 
such results. The purity of the water 
especially, and the condition of the food 
eaten should be looked to. 

A Good Remedy: Linseed oil, one 
pint; oil of turpentine, two fluid ounces; 



THE FARM AND ITS ACTIVITIES 



371 



chloric etlier, two fluid ounces; infusion 
of quassia, one-half pint. (The ether and 
quassia may be omitted and linseed oil 
increased to one quart.) Mix, and give 
before the morning meal. Smaller ani- 
mals maj' be given one-fourth, one-sixth, 
or one-eighth dose', in proportion to their 
size. Young or one-year-old animals will 
require half the draught; calves of six 
months and upward, about one-third. 
The dose may be repeated in a week or 
ten days. Common salt should be given 
for a few days in the food, and alternat- 
ing with it a few doses of sulphafe of 
iron. 

Important Points. Assist the treat- 
ment by a special diet. Green food — in 
winter, carrots seasoned with salt. When 
the disease occurs in the horse, put him 
on bran mashes for a few days, and for 
eight or ten hours before giving medi- 
cine. Also next day, or before giving 
the medicine, clear out the bowels by 
giving oil or some other physic. To 
horses, aloes; cattle and sheep, oil and 
Glauber's salts; swine, dogs, fowl, castor 
oil. Treatment must be prompt. 

TREATMENTS FOR STOCK DIS- 
EASES AND ACCIDENTS 

Colds. The first thing to do is to place 
the animal in a comfortable, well-venti- 
lated stable, which should be done in all 
cases of aflfections of the chest. Blanket 
warmly, give tincture of aconite of ten 
to twenty drops in some water on the 
tongue. 

If serious, and not checked promptly, 
it may run into general inflammation of 
the air passages. If at all dangerous, in 
addition to comfortable clothing, hand- 
rub and bandage the legs. The clothing 
and bandages must be removed twice a 
day. and the body well rubbed. Give 
warm nourishing food. 

Cuts from Barb-wire, etc. When 
bleeding to any extent follows a wound, 
this must first be checked. A moder- 
ately tight bandage with oakum, tow,^ or 
cobwebs will usuall}' stop the bleeding 
in a short time. If the blood is bright 
red and flows in jets, apply a compress 
between the wound and the heart. If it 
,is dark and the flow regular, apply pres- 
sure between the wound and the extrem- 
ity. Cleanse the wound thoroughly with 
warm water and a soft sponge. Then 
dress with a three per cent solution of 
carbolic acid and apply a bandage so as 
to bring the edges together. If proud 
flesh appears, treat it with burnt alum. 

Diarrhea or Scours. Learn, if you can, 
tlie cause, and remove it. If too much 
green feed, correct it. If there are local 
irritants of the intestines, or Ijlood-pois- 
ons in the sj'Stem, which can be best 
thrown out by the bowels, give a mild 
cathartic, as castor-oil or linseed-oil in 
one and one-half pint doses, or tliree- 
fourths of a pounds of F.psoni salts in a 



(luart of linseed mucilage, with one ounce 
of ginger added. If griping and colic are 
manifested, one-lialf to one ounce of 
laudanum may be added, or one dram of 
powdered opium. If worms are sus- 
pected as the cause, give medicine to re- 
move them. 

Muscular Lameness, .\fter working 
an animal, see that there is no chance 
for a chill. If the animal is afifected 
cover the back and shoulders with blank-' 
ets wrung out of hot water, and repeat 
it, giving at the same time warm, stiinu- 
lating drinks, and bathe and rub the legs 
with stimulants until relieved. Bring the 
blood to the surface of the body and 
equalize the circulation. The following 
is a favorite remedy: Compound soap 
liniment, 16 ounces; liquid ammonia, 2 
ounces; tincture cantharides, 2 ounces; 
tincture opium, 2 ounces. Mix and add 
about two ounces of this preparation to 
a pint of water and one pint of extract 
of witch-hazel. This to be quickly 
poured and rubbed over the loins and 
muscles of the animal. 

Sprains. First wash with very hot 
water five or ten minutes at a time, then 
apply a mild stimulant, as spirits of cam- 
phor, arnica, etc. If the lameness per- 
sists use: .Aqua ammonia and spirits of 
turpentine, four ounces each; linseed oil, 
eight ounces, mi.xed and thoroughly ap- 
plied twice daily. Or use the following 
mixture: Two ounces tincture opium, 
one ounce chloroform, one ounce fluid 
extract aconite, seven and one-half 
ounces soap liniment. 

To be applied two or three times a 
da}', after bathing the parts with hot 
water. If constipated and feverish, give 
a cathartic. 

. Precautions Against Tuberculosis. 
"All tuberculous animals or those with 
tuberculous tendencies, must be uncon- 
ditionally excluded from breeding. All 
animals diseased with tuberculosis must 
be separated from healthy ones, and im- 
mediately killed. Suspected ones should 
l5e treated in the same manner. Stables 
in which such animals have been kept 
must be thoroughly cleansed and disin- 
fected. Everything tending to cause a 
predisposition to disease must be care- 
fully avoided, and great care given to 
ventilation, diet, exercise, and exposure. 
When any animal is suspected, do not 
let it use a drinking-trough or bucket in 
common with other animals. Don't pur- 
chase from a herd in which tuberculosis 
has appeared, or in which cattle have 
died or been killed within a year or two. 
Resort first to the tuberculin test. Don't 
take a cow with a husky or rattlin.g 
cough, wheezing, hurried breathing, dis- 
charge from the nose, fetid breath, hard 
bunches under the skin, diseased udder, 
swollen bones or joints, unthriftiness, or 
a tendency to scour or bloat. Let no 
consumptive person attend to the stock." 
( LT. S. Department of .Agriculture.) 



THE FARM AND ITS ACTIVITIES 



373 



VETERINARY MEDICINES AND 
THEIR USES 

"When not specified, the doses given 
apply to a full-grown horse of medium 
size. Dose for the ox, from i J^ to 2 
parts; sheep, '/s to yi part. Animals of 
a nervous temperament are usually more 
susceptible to the action of drugs. 

Xo agent should be given until suffi- 
ciently diluted to prevent irritation of 
the mouth, and irritants that will not 
mix with water (turpentine, etc.) should 
be given in linseed oil, milk, or eggs, 
after being thoroughly mixed. 

Raw Linseed Oil. Dose: Horse, one- 
half pint to one quart. Laxative in small 
doses, purgative in large. Not so active 
as castor oil. A valuable laxative in 
young and delicate animals. For calves 
and lambs it is more gentle and safer 
than salts. In adults it is the best laxa- 
tive to use where there is an irritable 
condition of the bowels, and in all febrile 
diseases where a laxative is needed. In 
impaction of the bowels a pint may be 
given two or three times daily until re- 
lieved, supplemented by warm-water in- 
jections every two hours. Valuable in 
cases of choking on account of its lubri- 
cating qualities. 

Castor Oil. Causes more griping and 
nausea than linseed oil and is more cer- 
tain in its action. Used chiefly as a laxa- 
tive for calves, foals, sheep, swine, and 
dogs. 

IJseful in diarrhea of calves and other 
young animals when the discharges are 
bright yellow and irritating. Dose for a 
calf, from i to 4 tablespoonfuls. 

Epsom Salts. For cattle this is the 
purgative in most frequent and general 
use. Adult cattle take from i pound to 
i!/2 pounds. In small doses in febrile 
diseases it lowers the temperature, im- 
proves the appetite, and helps to main- 
tain a healthy and regular action of the 
bowels. Epsom salts is one of the best 
antidotes for lead poisoning. When used 
as a purgative, give from i to 2 oz. ginger 
with the salts. 

Oil of Turpentine (Spts. Turpentine). 
Dose: Horse, ^'^ to i oz. Very irritating 
to the mucous membrane, and when used 
internally should be given in oil or some 
bland fluid. Stimulant and anti-spasmod- 
ic. One of the most useful remedies in 
flatulent colic in the horse, and hoven 
or bloat in the ox. Also used to kill 
and expel intestinal worms. When used 
for this purpose, it is given after fasting 
in large doses, jYz to 2 oz. for the horse, 
followed in 12 hours by a purgative. 

Applied externally it is an irritant and 
is used in many liniments. The follow- 
ing liniment may be used wliere a mild 
counter-irritant is desired: Oil of turpen- 
tine and aqua ammonia, of each 4 oz., 
linseed oil 8 oz. Mix. Tliis liniment is 
used chiefly for rheumatic swellings, 
sprains, and bruises after the active pain 



is subdued by fomentations, and for sore 
throats, as seen in distemper. 

Alcohol. Dose: ' Horse, yi oz. well 
diluted, whisky or brandy 2 to 4 oz. 
Alcohol is a narcotic poison. It first 
stimulates, then deranges, and ultimately 
depresses the functions of the brain and 
spinal cord. It kills, as a rule, %y paral- 
ysis of respiration. Medicinallj' it is a 
very valuable, diffusible stimulant, anti- 
spasmodic heart tonic and antiseptic. 
Moderate doses increase the gastric sec- 
retions and aid digestion, but large doses 
destroy pepsin, arrest secretion, and in- 
terfere with absorption. There is prob- 
ably no drug more extensively used than 
alcohol. It is useful in indigestion, spas- 
modic colic, cases of poisoning by 
aconite or tobacco. It is valuable in in- 
fluenza and debilitating disease. In 
blood-poisoning, whiskey combined with 
quinine is one of the most effective 
agents we have in controlling the tem- 
perature and keeping up tbe strength of 
the animal. 

Saltpeter (Nitrate of Potash). Dose: 
Horse, i teaspoonful to half an ounce. 
Large doses are irritant and cathartic 
and are liable to cause inflammation of 
the bowels. Medicinal doses are dis- 
cretive, alterative, antiseptic, febrifugal, 
and refrigerant. In febrile, inflamma- 
tory, and rheumatic complaints it allays 
fever, lowers excessive temperature, and 
removes by the kidneys both solid and 
fluid matters. Dissolved in water and 
applied externally it abstracts heat and 
is a useful refrigerant. Combined with 
sulphate of iron it makes an excellent 
tonic for horses recovering" from debili- 
tating disease. 

Saltpeter 2 oz., dried sulph. iron 3 oz. 
Mix. Give 2 teaspoonfuls with the feed 
2 or 3 times daily. 

Alum. Alum is an astringent. Chiefly 
used externall}'. Use a saturated solu- 
tion in hot water, .\pplied to the shoul- 
ders of horses in the spring it toughens 
the skin and prevents collar-galls. Use- 
ful in healing harness-galls. One of the 
best lotions to apply to barb-wire cuts 
and other wounds of a similar nature 
to prevent growth of proud flesh. Some- 
times dusted over the surface in the form 
of burnt alum; not so effective as the 
saturated solution. 

Ginger. DoSe: Horse, Vz \.o 1 oz. 
Ginger stimulates 'the various mucous 
membranes with which it comes in con- 
tact. Administered internally it in- 
creases the gastric secretions, facilitates 
digestion, and checks formation of gas. 
It is a useful adjunct to many medi- 
cines and is given with tonics and stimu- 
lants, Combined with purgatives it dim- 
inishes their liabilitj' to nauseate and 
gripe, and also hastens their effect. It 
is used in all domesticated animals to 
fulfill those purposes, and is especially 
adapted to cattle and sheep. 

Carbolic Acid. One of the best and 



THE FARM AND ITS ACTIVITIES 



375 



clieapest disinfectants known. For 
dressing fresh wounds it may be used 
in from 2 per cent to 5 per cent watery 
solution. In oil i part to 15. Inhalation 
of the vapor with steam is of great ser- 
vice in malignant sore throat and ab- 
scesses following strangles. Carbolic 
acid is a narcotic irritant poison, and 
considerable care must be exercised in 
its use, as it is liable to become absorbed 
and produce poisonous effects if applied 
over a large surface in a strong solution. 
It has been highly recommended in the 
treatment of hog cholera. It may be 
given to hogs in- doses of from i to s 
drops well diluted. 

Pine Tar. Not much employed inter- 
nally. It is a good dressing in thrush 
and canker of the horse's foot. It is 
also of special service in foot-rot in 
sheep. It acts as a stimulant and deodor- 
izer to foul-smelling wounds and pre- 
vents the attacks of flics. 

Lime Water. Lime water is prepared 
b\' slaking a small quantity of freshly 
burned lime with a large quantity of 
water, allowing the undissolved matter 
to settle and pouring off the clear solu- 
tion. This should be kept in tightly cork- 
ed bottles. Lime-water is an alkali and is 
used in indigestion, bloat, and diarrhea, 
especially among calves. Given with the 
milk in the proportion of 1:5. Scalds and 
burns m.ay be treated with carron oil, 
which is composed of lime water and 
linseed oil, equal parts. Fresh lime in 
powder and solution is used in cleansing 
and disinfecting stables. For this pur- 
pose a little carbolic acid may be added 
to the solution. 

Sulphur. In large doses it is an active 
irritant poison. In medicinal doses it is 
a laxative, alterative, and stimulates 
secretion. Care should be taken to pre- 
vent the animal from taking cold when 
given sulphur. It opens the pores of the 
skin and stimulates perspiration. Chiefly 
used in treating rheumatism and chronic 
skin disease. Dose: Horse, J4 oz. to 
2 oz.'' 

HEALING PREPARATIONS 
Poultices. A good poultice can be 
made by pouring boiling water on about 
a peck of bran, so as to make a very thin 
mash; or linseed meal could be added to 
it. Boiled turnips make a good poultice, 
Avhich would be also improved by the 
addition of a little linseed meal. A poul- 
tice should be made large, so as to cover 
the parts thoroughly, and keep them 
moist. 

A Standard Poultice is: One pound 
linseed meal, two quarts bran, two to 
four ounces hog's lard. 

Ointments. Two parts mutton tallow, 
two parts white resin, two parts Bar- 
badoes tar, one part yellow beeswax, one 
part castor oil. Melt the resin and bees- 
wa.x together, then add the tallow. 
When melted, add the tar and castor oil. 



then remove from the lire and stir until 
cold. This ointment is mostly used for 
diseased conditions of the feet. It will 
also be found valuable for the cure of 
many of the most troublesome skin dis- 
eases. 

Blotches and cracks of the heels, to 
which many horses are liable in winter, 
are cured by this remedy: Two and one- 
half pounds palm oil, two pounds lard, 
one-half pound gum turpentine, one- 
fourth pound beeswax, one pound cala- 
mine. Simmer all together over a slow 
fire, and it will be fit for use. Put a lit- 
tle in the wound once a day. Wash the 
wound with warm water and castile soap 
before applying the ointment, 

A Good Healing Powder for horses, 
cattle, sheep, and dogs; One-half ounce 
burnt alum, one ounce prepared chalk, 
one dram of pulverized gum camphor, 
two drams calamine, pulverized. Mix: 
sprinkle on the sore. 

HORSES 

The Common Method of Administer- 
ing Medicine to the horse is in the form 
of a drench. In drenching a horse the 
bottle should be clean, strong, and 
smooth, The head should be elevated 
just enough to prevent the horse from 
throwing the liquid from the mouth. If 
the animal refuses to swallow, tickle the 
roof of the mouth with the finger or the 
neck of the bottle. Do not rub, pinch, 
or pound the throat, nor draw the tongue 
out. These in no way aid the horse to 
swallow and often do harm. If coughing 
occurs or by any mishap the bottle is 
crushed in the mouth, lower the head at 
once. Do not attempt to pour medicine 
through the nose; it is liable to strangle 
the animal. Irritating substances, as 
turpentine, should be given in bland 
fluids, such as oil or milk. 

Warm-water injections are of great 
value in treating many bowel troubles. 
A very good injection pipe may be made 
with about 30 inches of inch rubber 
hose and an ordinary tin funnel. Oil 
the hose and insert it in the rectum from 
12 to i8 inches, and elevate the funnel 
above the back and pour in the water. 
The force of gravitation will carry it into 
the bowels. Soap and water, or salt and 
water, may be injected in this manner 
in quantities of a gallon or more. 

Symptoms of Horse Diseases 
"Refusal to Eat is the most common 

symptom of sickness. 

The Pulse in a healthy horse beats 
from 36 to 40 times a minute — the small- 
er and more nervous, the quicker; and 
the larger and colder blooded, the 
slower — and any variation from this 
number will indicate excitement, disease, 
or suffering of some kind. 

In Fever the pulse will run from 45 to 
80 a minute. If the horse becomes very 
weak, the pulse will be quick, light, and 



THE FARM AND ITS ACTIVITIES 



577 



fluttering. A clinical thermometer will 
enable one to tell exactly the degree of 
fever, 98 being the natural temperature. 
When it is 102, 103, or 104, there is a rel- 
ative degree of fever. 

In colds, catarrh, or pinkeye, the eyes 
water, and the membranes of the nose 
and eyes become red. 

The natural color of the membrane on 
the inside of the nose is a light pink. 
In fever or inflammation of any of the 
internal organs it becomes noticeably 
congested and red. 

Cold ears indicate pleurisy, inflamma- 
tion of the lungs, the bowels, bladder, 
etc. In colic the pulse at first is natural. 

Heavy, rapid breathing, as if panting, 
indicates inflammation of lungs and fever; 
deep, heavy breathing, congestion of the 
brain, or brain disease. A healthy horse 
breathes at an average of ten times in 
a minute, viz., ten inspirations and ten 
expirations; and the time occupied by 
the inspiratory movement is longer than 
the expiratory. 

Dry, rough hair, standing straight out. 
indicates indigestion, worms, skin dis- 
ease, or some cause of disturbance to the 
nutrition. 

A hot skin indicates local inflamma- 
tion. 

If the manure is very offensive, it indi- 
cates indigestion. If the balls are shiny, 
it indicates worms. 

A stoppage of the urine, or the passage 
of onl}' a small quantity at a time, at- 
tended with straining, indicates inflam- 
mation of the bladder or kidneys. An 
excessive quantity of water indicates dia- 
betes. 

If the horse lies down carefully and 
rolls, it indicates that he is suffering from 
colic. If he drops down quickly and rolls 
over rapidly several times, it indicates 
a very serious attack of colic. In in- 
flammation of the bowels he lies down 
carefully, and remains stretched out, or 
sits up like a pig. 

If a horse stands still with the nose 
poked out, like a statue, it indicates lock- 
jaw. 

Stiffness in the walk indicates founder, 
rheumatism, or contraction of the feet, 
corns, or some other cause of local diffi- 
culty. 

If a horse stands straddling, or walks 
in that way, a' weak back, or kidney or 
bladder inflammation is the cause. 

Falling Down Behind. When a horse, 
after being taken out of the stable for a 
drive, starts off in fine style, but sud- 
denly gives out — sweating, and showing 
great distress — and falls down behind, it 
is the result of improper feeding." (See 
Azoturia.) 

Treatments 

Azoturia — Black Water. Unhitch the 
animal as soon as the first symptoms are 
noticed and take the horse to the near- 
est barn. Fold a woolen blanket and 
wring out of hot water and place over 



the hips, covering with a dry blanket. 
Repeat as soon as it becomes cool, and 
continue this until the more acute symp- 
toms are relieved. Internally give 
laudanum i oz., raw linseed oil one pint, 
and repeat the laudanum in an hour if 
the pain is not relieved. If possible, the 
urine should be drawn with a catheter, 
as it is rarely passed when the animal is 
down. Give injections of soapy warm 
water at frequent intervals. 

Bots. Milk .two quarts, syrup, one 
quart: mix and give the whole, and in 
fifteen or twenty minutes after give two 
quarts of warm, strong sage tea; half an 
hour after the tea, give one quart of raw 
linseed oil, or if the oil cannot be had, 
give lard instead. 

Flatulant Colic. Usually necessary to 
puncture with a trocar and canula, which 
requires a knowledge of the anatomy of 
the parts. (See Hoven or Bloat in Cat- 
tle.) Internally give hyposulphite of 
soda 2 oz., fluid extract ginger 4 dr., 
spirits turpentine 4 dr., water i pint. Re- 
peat in half an hour, if necessary. Give 
injection of soap and warm water at 
short intervals. Blanket. 

Another formula used with success is: 
2 oz. peppermint, 2 oz. sulphuric ether, i 
pint water. 

Spasmodic Colic. Always urgent, as 
it often runs a rapid course, terminating 
fatally in a few hours. 

Give as a drench laudanum i oz., bak- 
ing-soda, one tablespoonful; sweet spirits 
of nitre, i oz.; water, one-half pint. This 
may be repeated in half an hour if not 
relieved. Always given injections of 
soap and warm water. Blanket the ani- 
mal and rub the abdomen briskly. If 
inclined to hang on, apply a paste of 
mustard to the abdomen and give raw 
linseed oil, one pint; chloral hydrate, four 
drams dissolved in warm water. 

Condition Powder. Fenugreek, cream 
of tartar, gentian, sulphur, saltpeter, 
resin, black antimony, and ginger, each 
two ounces, Cayenne pepper, one ounce. 
Pulverize and mix thoroughly. Dose, 
two teaspoonfuls once a day in feed. 

Cough. Two to three drams gum am- 
moniac, one dram powdered squills, one 
dram camphor, one dram ginger, two 
drams castile soap, twenty drops oil of 
anise seed. Syrup and flour enough to 
form a ball. Warm blankets and care- 
ful feed. 

Cuts, Wounds, and Sores. Lard, four 
ounces; beeswax, four ounces; resin two 
ounces; carbolic acid, one-quarter ounce. 
Mix the first three and melt, add carbolic 
acid, stirring until cool. This is excel- 
lent for man as well as beast. Crude 
Mecca for all sores and inflammations, is 
a valuable dressing for animals. (See 
also Ointments above.) 

Distemper — Strangles. It is not of 
much use to attempt to check the course 
of the disease; in all cases proper shelter 
and nursing are most important. 



THE FARM AND ITS ACTIVITIES 



379 



Give laxative sloppj' food and apply 
warm poultices to the throat, to hasten 
suppuration. In no case give purging 
or depressing medicines. In fact, the 
whole treatment consists in producing 
and favoring the discharge of the ab- 
scess. As soon as fluctuation can be 
detected, the abscess should be opened. 
When the disease assumes the malignant 
form or is complicated, apply to a com- 
petent veterinarian. 

Founder. Vinegar, three pints; capsi- 
cum, one-half dram; tincture of aconite 
root, fifteen drops. Mix and boil down 
to one quart; when cool give it as a 
drench. Blanket the horse well; after 
the horse has perspired for an hour or 
more, give one quart of raw linseed oil. 
This treatment will be found good for 
horses foundered by eating too much 
yrain. 

Heaves, Turning out on natural pas- 
tures, feeding corn stalks, and other 
laxative food will relieve, and even cure, 
mild and recent cases. Try a teaspoon- 
fu! of Lobelia once a day for a week; 
then once a week. Or use: One ounce 
indigo, one ounce tartar emetic, one-half 
ounce black antimony, two ounces nitrate 
potash, two ounces elecampane, two 
ounces Spanish brown. Mix and grind 
in mortar, pass through fine sieve; add 
three ounces licorice; powder. Dose, one 
teaspoonful twice a day for three days; 
then once a day for three days; then a 
dose twice a week until cured. 

Inflammation of the Bowels. Apply a 
strong rubefacient to the abdomen, of 
one pound of strong mustard, two ounces 
aqua ammonia, and water sufficient to 
make into plaster; rub in well, and cover 
with paper to keep in the heat; or apply 
hot blankets, or fomentations, extending 
around the body. If available, give the 
following medicine for inflammation of 
bowels: Four drams opium, pulverized, 
two ounces subnitrate of bismuth, four 
drams chloroform, two and one-half 
drams nux vomica, pulverized, Q. S. 
licorice root. Make into four balls, give 
one every four to six hours, according 
to the uneasiness of the patient, which 
nuis) be kept quiet, and these balls will 
<lo it. Feed soft, nutritious food, warm 
water, and no hay, for about one week. 

Lymphatic Inflammation, Clothe the 
animal warmly and give a moderate 
purge, and bathe the affected limb with 
very hot salt water, three or four times 
a day. After each bathing, apply the fol- 
lowing lotion: Two ounces tincture ar- 
nica, one pint water. Feed no stimula- 
ting food, simply bran mashes, to which 
add plenty of salt: after the third or 
fourth day feed one of the following 
powders morning and night: T%vo ounces 
iodide of potass., one and one-half ounces 
bicarbonate of potass., three ounces pow- 
dered gentian root. Mix and make into 
ten powders. In five to eight days, when 
the symptoms have disappeared, if any 



swelling remains, there being no pain, 
apply for a few times an ointment. Two 
ounces mercurial ointment, one and one- 
half ounces iodine ointment, four ounces 
vaseline. Make into a salve. Anoint 
well. 

Mange. Oil tar, one ounce; lac sul- 
phur, one and one-half ounces; whale oil, 
two ounces. Mix. Rub a little on the 
skin wherever the disease appears, and 
continue daily for a week, then wash ofif 
with castile soap and warm water. (See 
also External Parasites.) 

Poll Evil and Fistula. Tincture of 
opium, one dram: potash, two drams; 
water, one ounce. Mix, and when 
dissovled inject into the pipes with a 
small syringe, having cleansed the sore 
with soapsuds; repeat every two days 
until pipes are completely destroyed. Or 
use: Rock salt, one ounce; blue vitriol, 
one ounce; copperas, "one-half ounce. 
Pulverize and mix well. Fill a goose 
quill with the powder and push to the 
bottom of the pipe. Have a stick at the 
top of the quill and push the powder out 
of the quill, leaving it at the bottom of 
the pipe. Repeat in four days, and two 
or three da3's later you can remove the 
pipe without any trouble. 

Pneiunonia. Place in a comfortable, 
well-ventilated box-stall. Blanket warm- 
ly, rub the legs, and apply bandages. 
During the chill give large doses of stim- 
ulants, as whiskey, alcohol, ginger, etc., 
at short intervals. If the breathing is 
not relieved in a few hours, apply mus- 
tard over the ribs, just back of the shoul- 
der-blades. Give nourishing easily di- 
gested food. Keep the animal perfectly 
quiet. Give one-half ounce doses of 
nitrate of potash in the drinking water 
three times daily. After the chill is re- 
lieved keep a pail of fresh water before 
the animal at all times. 

Rheumatism (Dose for a Horse). One 
ounce salicylic acid, one ounce bicar- 
bonate of soda. Mix in a pint of water 
or gruel, and give as a drench three or 
four times a day. Or: One-half ounce of 
nitrate of potash, one dram powdered 
colchicum, one ounce oil of turpentine. 
Mixed with linseed oil and given at one 
dose, night and morning. 

One of the best simple remedies for 
rheumatism is a dose of the fever medi- 
cine, or tincture of aconite. Give thirty 
to forty drops on the tongue, or ten to 
fifteen drops tincture of aconite three or 
four times a day. 

Scratches. Sweet oil, three ounces; 
borax, one ounce; sugar of lead, one 
ounce. Mix and apply twice daily after 
washing thoroughly with castile soap, 
giving time for legs to dry. (See also 
Ointments above.) 

Spavin. The treatment for ringbone, 
splints, curbs, and spavins is practically 
the same. If there is inflammation, the 
result of recent strain, use cooling appli- 
cations, and give the horse rest until it 



THE FARM AND ITS ACTIVITIES 



381 



passes off, \yhen counter-irritation by 
blistering or firing must be resorted to 
until there is relief. Would advise in 
shoeing a ringboned horse to have the 
toe in all cases well rounded, as it will 
to that degree relieve the strain upon the 
parts, as well as aid mobility — an impor- 
tant point. A very good blister is: One 
ounce Spanish flies, one-half ounce liquid 
tar, two ounces lard. Mix, and rub on 
from five to ten minutes, putting on a 
pretty thick application, and leaving on 
about 24 to 36 hours, when wash off with 
warm water and soap. When dry, rub 
on some grease or lard, and let the ani- 
mal rest three weeks. The following will 
be found verj' good: One ounce oil of 
origanum, one ounce oil of turpentine, 
one-half ounce of alcohol. 

Sunstroke is congestion of the brain 
from overheating. Unharness, and throw 
pails of cold water over the whole body, 
especially on the back of the head, neck, 
and spine. Rub the skin energetically 
with rough cloths or bagging, or any- 
thing convenient. Then repeat the 
douching. Inject from twenty-five to 
fifty or sixty grains of quinine under the 
skin with a hypodermic syringe, if pos- 
sible. The following may be given: 
Two ounces sulphuric ether, one pint 
water. Given as a drench. Or, fifteen 
to twenty drops of tincture of aconite, 
in a pint of ale. After the attaok has 
passed off, the horse should be turned 
out where he will be well protected from 
the glare of the sun by trees, etc., and 
allowed to rest for a few weeks; he 
should not be driven afterward in hot 
sun until perfectly well. 

Sweeny. The simplest and most ef- 
fective treatment for filling up the shoul- 
der is the rubbing on thoroughly with 
the hand, of soft-soap, to which a little 
salt has been added. 

Thrush. Remove the cause, usually 
fihhy stable, muddy yard, or rough or 
muddy roads. Cut away all diseased tis- 
sue and cleanse the foot thoroughly. 
Take white vitriol one ounce, and water 
six ounces. Saturate pledgets of tow or 
cotton with the solution and crowd into 
the cleft and each side of the frog. Dress 
once daily until the discharge ceases. 
(See also Ointments above.) 

Wounds of the Foot. In all cases the 
horn around the seat of the injury should 
be thinned down and a free opening 
made for the escape of the products of 
suppuration. Cauterize the wound with 
Q5 per cent carbolic acid and apply a 
poultice. Change twice daily and dress 
the wound with the following lotion: 
Zinc sulph., one ounce: sugar lead, one 
ounce; carbolic acid, four drams: water, 
one pint. 

CATTLE 

Abortion. The most important object 
in an impending abortion is to recognize 
it as soon as possible and apply preven- 



tive measures. Place in a quiet dark stall 
and check straining by sedatives. Laud- 
anum I oz.; repeat in two hours, if neces- 
sary; or fluid extract black haw. in same 
doses. After an abortion burn the foetus 
and afterbirth and all litter that is soiled, 
or bury deeply and cover with quicklime. 
Flood the womb with a 2 per cent solu- 
tion of carbolic acid and wash the exter- 
nal organs once daily with a 5 per cent 
solution. Separate from the herd for 30 
days. In epizootic abortion material 
benefit has in manj' cases been derived 
from phosphate of lime. Small doses 
(one-half dram) may be given daily in 
the food. It may be best to send for a 
veterinarian. 

Bloat or Hoven. In urgent cases tap 
on the left side at a point equidistant 
from the point of the hip, the last rib and 
the processes of the lumbar vertebrae, 
pointing the trocar or knife downward, 
inward, and forward. It is better to 
have this done bj' the veterinary sur- 
geon. If slight, give spirits of turpen- 
tine, one ounce; raw linseed oil, one-half 
pint, and place a gag in the mouth. When 
relieved give a purgative and keep on a 
light diet for a few days. 

Choking. If in the throat remove with 
the hand. If below reach and the object 
can be located from the outside, give 
small drenches of linseed oil and manipu- 
late from the outside. Take time. Do 
not apply too much force. Usually best 
to work the object toward the throat. If 
unable to remove the object it must be 
pushed down; this may be done with a 
piece of one-inch-rubber-hose, six feet in 
length, well oiled, and inserted in the 
gullet, and gently force the object down. 

Colic. Give a mixture of milk, eggs, 
and whiskey, or one of eggs, wheat flour, 
and linseed oil. If this does not check 
the disorder, give tincture of opium 
(laudanum), two drams; essence of 
ginger, one dram. Give in wheaten 
gruel, and repeat until there is relief. 

Diarrhea or Scours in Calves. — Pre- 
vention. Feed at least three times dail)-. 
The milk should be sweet and fed at a 
temperature of 90° to 100° F. The pails 
used in feeding should be kept sweet and 
clean. 

Treatment. Cut down the ration, 
scald the milk or add lime-water in the 
proportion of one to five. If the dis- 
charges are bright yellow give castor oil 
one or two tablespoonfuls. If there is 
great weakness, give small doses of 
stimulants. 

A strong decoction of oak bark is an 
unfailing remedy for scours in calves, 
pigs, or lambs. 

Protection Against Flies. Crude cot- 
ton seed oil. or fish oil, 100 parts; crude 
carbolic acid. 3 parts. Mix and applj- 
rather li.ght to the cattle by means of a 
wide paint brush, a sponge, or even a 
woolen cloth; the combination imme- 
diately drives off the flies, and remains 



THE FARM AND ITS ACTIVITIES 



383 



on in condition to keep them off for 
about five days. A combination of kero- 
sene emulsion and tobacco decoction 
may also be used with good effect. 

Garget. Endeavor to discover the 
cause and remove it. The food should 
be devoid of milk-producing constituents. 
Draw the milk frequently, using a milk- 
ing tube, if necessary. If the weather is 
warm, bathe the udder for an hour or 
more with hot water. Take fluid extract 
belladonna I oz., glycerin 2 oz.; mix and 
apply three times daily with mild fric- 
tion. Give two tablespoonfuls fluid ex- 
tract belladonna three times daily. If 
constipated, give Epsom salts, I pound, 
ginger, t oz., water, i quart. 

Milk Fever — Prevention. Do not milk 
the udder dry at any time for the first 
few days after calving, withdrawing a 
portion of the milk at intervals of four 
to five hours to relieve distention of the 
udder. Give a spare diet for a week be- 
fore and after calving. If constipated 
after delivery, give a purgative dose of 
salts. 

Sore Eyes. Bathe the ej'es well with 
cold water, after which put a little of the 
following into the eyes with a dropper: 
Mix twenty grains acetate of lead and 
twenty drops tincture of opium with four 
ounces distilled water. When scum 
makes its appearance use the following 
instead: Mix si.xteen grains sulphate of 
copper with four ounces distilled water 
and put a little into the eyes twice a day 
with a dropper. 

Tapeworms. To expel tapeworms, 
give an ounce of oil of male-fern in a 
pint of milk three times a day for three 
days in succession, and then on the 
fourth day give a pint of castor oil. For 
round worms give two drams of sulphate 
of iron three times a day; mix in a little 
oats and middlings, and after continued 
treatment, give a pint of castor oil, as 
before described. Oil of turpentine may 
be given in doses of one ounce with milk 
or santonin in dram doses in feed, to be 
followed with an oily purgative. (See 
also Internal Parasites above.) 

SWINE 
Cholera — Prevention. If it breaks out 
in a herd, kill and bury the diseased. 
Thoroughly disinfect everything they 
have come in contact with, using one-half 
ounce of corrosive sublimate in four gal- 
lons of water. Burn all straw and litter. 
Give the health}'- ones clean, dry quar- 
ters. Clean troughs at least once a day. 
If possible, divide up the herd, placing 
a few in each pen. .\l!ow free access to 
wood or animal charcoal and give in the 
drinking-water ten drops of carbolic acid 
for each one hundred and fifty pounds 
of live weight. Take the temperature 
daily, inserting a clinical thermometer in 
the rectum, and remove every animal 
showing a temperature of I0.^° or over. 
Keep away from infected herds. 



Give the following: Sulphur, two 
pounds; sulphate o£ iron (copperas), two 
pounds; madder, 2 pounds; black anti- 
mony, one-half pound; nitrate of potash 
(saltpeter), one-half pound; arsenic, two 
ounces. Mix with twelve gallons of slop, 
and give a pint to each hog. The quan- 
tity is sufficient for one hundred hogs. 

To Test for Cholera. Pound and mix 
thoroughly the following; moisten 
enough to prevent waste, and put in a 
trough in a drj' place where the hogs 
can have access to it. If predisposed to 
cholera, they will eat it very freely: Com- 
mon salt, four pounds; black antimony, 
one pound; sulphate of iron (copperas), 
one pound; sulphur, one pound; nitrate 
of potash (saltpeter), one-quarter pound; 
wood ashes, one peck. 

For Lice. Spray the animal with kero- 
sene. (See External Parasites.) 

Paralysis. Change the food to a slop 
of milk, middlings, dried blood-meal, etc. 
Allow free range. Mix lime-water freelj' 
in all food and drink. If the pigs are 
wormy, they should be given turpentine. 
Administer the following dose twice 
daily until the animal shows proper 
spirit, or if paralysis has set in, until 
recovery: Powdered nux vomica, four 
grains; powdered anise seed, one-half 
dram; powdered ginger, one-half dram; 
follow the dose with castor oil. 

Trichinosis. Purgatives, with other 
medicines known to be poisonous to 
worms, vermifuges, should be adminis- 
tered constantly for five or six weeks 
after infection has been proved. Such 
remedies as benzine, picric acid, calomel, 
etc., may be employed. Enemas of solu- 
tions of carbolic and salicylic acids will 
be of service in killing the worms not 
dead on . arriving at the rectum. Tiie 
treatment of affected animals should be 
conducted, if possible, in a building hav- 
ing a sound floor, so as to collect readily 
the excretions, and remove them as soon 
as possible for burning to some conve- 
nient spot. Badly infected animals 
should be killed ; and the body burned. 
Thorough disinfection and cleanliness 
should be enforced. 

Worms. Give one teaspoonful of spir- 
its of turpentine for each one hundred 
and fifty pounds of live weight once daily 
in milk or oil. Place common salt where 
they can have free access to it. Give 
nutritious, easily digested food. (Sec 
also Internal Parasites above.) 

SHEEP 

Diarrhea or Scours. Good judgment 
is needed in dealing with this disorder, 
for if the evacuation is an effort of nature 
to get rid of irritants, it is evidently ad- 
visable not to do anything to check the 
flow from the bowels. In all cases the 
sheep must be taken up and sheltered 
as most convenient, and the strength 
supported by stimulant tonics and a light 



THE FARM AND ITS ACTIVITIES 



385 



diet, such as will be readilj' digested in 
the stomach. 

Foot Rot is contagious. Separate the 
sound animals from the diseased ones 
and from contaminated pastures and 
buildings. Carefully remove all diseased 
horn and foreign bodies and walk the 
sheep through a trough containing one 
pound of blue vitriol to three gallons of 
water. Place the infected flock on a dry 
upland pasture, if possible. 

The following treatment will be found 
very effective: Finely powdered blue vit- 
riol, one pound: verdigris, one-half 
pound; linseed oil, one pint; pine tar, one 
quart. The foot should be covered over 
with the ointment. (See Ointments 
above.) 

Grub in the Head. Smear the nose 
with tar, or feed salt from two-inch 
augur-holes bored in a log, the surface 
of which is smeared with tar. Have dust 
for sheep to stamp in. Place in a warm 
building and introduce into the nostrils 
snuff, a solution of tobacco, or turpentine 
and olive oil equal parts, to kill the larvae 
or cause their expulsion by sneezing: or 
place in a close room and subject to the 
fumes of burning sulphur for fifteen min- 
utes, as strong as can be endured, once 
daily for three or four days. 

Influenza. Giving salts, repeating the 
dose when necessary, will cure most 
cases when taken early. Give plenty of 
water and good care. 

Maggots. Before the ram is placed in 
the pasture, it is well to give him a 
smearing of tar close around the base 
of the horns; the fetor which prevails 
there is apt to attract flies, and maggots 
will result. These vermin will quickly 
destroy even a powerful ram if not 
promptly taken in hand. In case mag- 
gots are found, apply common crude 
petroleum, or whale oil. A sheep that 
is troubled with maggots will remain 
separate from the flock, and may be lost 
sight of unless the flock is counted at 
least once a day, and the straggler found. 

Parasites of the Lungs. The inter- 
tracheal treatment (injection into the 
windpipe) though very effectual, should 
not be attempted except by an expert. 
As a medicine the following is recom- 
mended as a dose for a lamb: Carbolic 
acid, five to ten drops; oil of turpentine, 
fifteen to thirty drops; chloroform, eight 
to fifteen drops; olive oil, one and one- 
half drams. Repeat daily for three days. 
Keep the sheep away from the wet pas- 
tures. 

The following is a favorite prescription 
used by veterinary surgeons for this pur- 
pose: Sanitas oil, fifteen to thirty drops; 
chloric ether, fifteen to thirty drops; 
olive oil or glycerin, one to two drams. 

Chloroform is known to be deadly to 
parasites. 

The treatment generally used in this 
country by sheepmen is copperas one 
part and twenty-five parts salt. 



Tapeworms. Young Iambs should be 
driven to new, uncontaminated pastures 
about the time they begin to eat grass 
and drink water, and after being weaned, 
again changed to fresh pastures and kept 
there until winter, and then kept on un- 
contaminated ground until two years 
old. Plow up or salt all infested places. 
(See also Internal Parasites above.) 

Ticks. Late in the spring, ticks ap- 
pear on lambs. Dip both sheep and 
lambs in the spring or early summer, 
and further on in the season, if occasion 
requires, in a decoction of tobacco and 
sulphur (four pounds of plug tobacco 
and one pound of flowers of sulphur to 
twenty gallons of water, brought to a 
temperature of 120 degrees). 

Scab. Take one pound of tobacco to 
each five gallons of water and boil until 
the strength is exhausted from the 
leaves. Strain and add one pound of sul- 
phur to each five gallons. Allow each 
sheep to remain in the bath for five min- 
utes, working the solution into all parts 
of the skin and breaking up the scabs. 
Place on a sloping rack and press the 
liquid out of the fleece, allowing it to 
run back into the trough. The same dip 
may be used for ticks. 

DOGS 

General Health. To maintain a dog in 
vigorous health, he must have abundant 
exercise in the open air, and be kept 
clean. Washing him keeps him in 
health, frees him from irritation of the 
skin, and destroys fleas. Every house- 
dog or lap-dog ought to be washed once 
a week with soap and water, and delicate 
dogs ought afterwards to be combed and 
brushed and dried with a hard cloth. 

A good method of washing a dog is as 
follows: Make a good lather of white 
soap with a little spirit of turpentine: 
wash the dog as quickly as possible in 
this while it is warm, but not hot, taking 
care not to let the soap lather get into 
its eyes. Have a tub with clean tepid 
water, in which a little blue has been 
dissolved, ready ; when the coat is clean 
dip the dog into the blue water and rinse 
out the soap. Then rub it well in a clean 
sheet before the fire; if the hair is long 
comb it out and brush it as it dries. 
The turpentine will kill fleas unless the 
dog is much infested with them. 

Bites and Wounds. When a dog has 
been bitten by another, wash the wound 
freely with tepid water, and press out 
any blood that will freely come, so that 
the extent of in injury may be seen. 
Stop hemorrhage, if necessarj', and leave 
no foreign matter in the wound. Most 
bites leave punctured wounds, which may 
be dressed with a lotion composed of one 
part carbolic acid and twenty parts water, 
adding a little glycerin to the acid before 
rnixing with the water. A saturated solu- 
tion of boracic acid is also useful. A few 
drops poured into the part is enougli, unless 



THE FARM AND ITS ACTIVITIES 



387 



there is a tear, in which case it may be nec- 
essary to bandage or to draw together with 
a few stitches of silk thread. If the bite 
has been inflicted by a strange dog, the 
circumstances should be inquired into. 
Keep wounds clean with mild disinfect- 
ants. For proud flesh use nitrate of sil- 
ver solution. (See Rabies; also Oint- 
ments. ) 

Bladder, Inflammation of. This is evi- 
denced by great pain on the application 
of pressure over the region of the blad- 
der; the urine is passed in small quanti- 
ties at frequent intervals and evidently 
with considerable pain. Inflammation of 
the bladder is frequently the result of a 
blow; it may be produced by prolonged 
exposure to cold and wet. Fever mix- 
ture: Take powdered nitre, one dram; 
sweet spirits of nitre, one-half ounce; 
Mindererus' spirit, one and one-half 
ounces; wine of antimony, one dram; 
tincture of digitalis, one-half dram; wa- 
ter, four ounces. Mix. Dose for a dog 
twenty pounds' to thirty pounds' weight, 
one tablespoonful every four hours in a 
little gruel. 

The patient will experience relief if 
the parts are bathed continuously with a 
warm infusion of poppy-heads, or warm 
water alone, care being taken that he is 
not afterwards exposed to cold. The 
dog's diet should be light and nourish- 
ing. 

Broken Bones. The treatment con- 
sists in adjusting the fractured parts to 
their natural form, and applying splints 
to keep the parts set. Perfect rest will 
be required, and the general health 
should be attended to. The time it will 
take for the bones to unite is uncertain. 
The amateur should only attempt to deal 
with simple fractures. Comminuted 
fractures, where the bone is broken into 
several pieces, and compound fractures, 
wherein the soft parts are torn and the 
ends of the broken bones exposed, should 
be left to the veterinary surgeon. 

Constipation. Give an injection of 
soap and water lukewarm, containing 
about one ounce of castor oil in each 
one-half pint ; must be used continuously 
till the desired object has been attained. 
It is necessary that everything should be 
done with the greatest gentleness; for 
rough handling is likely to alarm the 
patient and cause him to do himself in- 
jury. When the lower bowels have been 
emptied, follow up the treatment by giv- 
ing the dog a strong dose of castor oil 
and some warm broth or gruel. The dog 
must have daily exercise, the food must 
be varied and embrace a portion of 
boiled, chopped up green vegetables at 
least every second or third day. 

Distemper. Causes; bad sanitary con- 
ditions, crowded or poorly drained ken- 
nels, exposure to dampness, insufficient 
or overfeeding, improper diet, lack of 
fresh air and exercise, all conduce to the 
development of distemper. Tt is con- 



tagious, infectious, and will frequently 
appear spontaneously without any ap- 
parent cause, assuming an epidemic 
form. 

Symptoms. In early stages, dullness, 
loss of appetite, sneezing, chills, fever, 
undue moisture of the nose, congestion 
of the eyes, nausea, a gagging cough ac- 
companied by the act of vomiting. 

Treatment. The anmial should be 
placed in warm, dry quarters, with suf- 
ficient ventilation without draughts; with 
puppies, at the start, I would advise giv- 
ing vermifuge, as nearly all have worms, 
which add greatly to the irritatioai of 
stomach present in distemper. The bed- 
ding should be changed daily and the 
apartment disinfected two or three times 
a week. Feed frequently on easily di- 
gested, nutritious diet, such as beef-tea 
or mutton broth, thickened with rice. 
Let all food be slightly cool, and keep 
fresh, cold water at all times within 
reach of the animal. If constipation be 
present, give warm water and glycerin 
enemas, and an occasional dose of castor 
oil, if necessary. Should the bowels be- 
come too much relaxed with any ten- 
dency to inflammation, feed entirely on 
farinaceous food, arrowroot, farina, or 
corn starch with well boiled milk. A 
handful of common fine salt thrown 
down the throat and the mouth kept 
closed until it goes down, is a good rem- 
edy. One dose is enough in the early 
stage of the disease; if given later, it 
may have to be repeated. 

Fleas. Suds made from carbolic soap 
will rid a dog of fleas. Another remedy 
is to rub olive oil into the dog's coat, 
so as to saturate the hair to the surface 
of the skin; then to let it remain on for 
half an hour, and wash it well out with 
the best yellow soap and warm water. 
A small portion of any sweet oil brushed 
into the coat of a woolly dog will ef- 
fectually prevent its being infested with 
vermin. (See also External Parasites.) 

Hydrophobia, Rabies, or Canine Mad- 
ness. One of the earliest symptoms of 
rabies in the dog is restlessness. He is 
constantly running round and round be- 
fore he will lie down; his countenance 
becomes anxious; his eyes bloodshot; he 
fancies that he sees objects around him 
which have no real existence, and he 
snaps at the empty air; his fondness for 
his master increases, and with it his 
propensity to lick the liands and face — a 
filthy practice at any time, and one most 
dangerous — the appetite becomes de- 
praved, his natural food is neglected, 
and, at the same time, every sort of 
filthy trash is greedily devoured; eating 
his own excrement is an early symptom, 
and so sure a one, that the moment a dog 
is seen doing so he should be destroyed, 
or, at all events, carefully confined. For 
no curative treatment will avail, when a 
dog is seized with this terrible disease. 
(Be careful, however, not to kill the dog 



THE FARM AND ITS ACTIVITIES 



389 



for an ailment with symptoms merely 
like rabies.) 

Mange is similar to the itch in man, 
and requires the same treatment. Wash 
with soft soap and apply sulphur oint- 
ment. (See External Parasites.) 

Poisoning. — Strychnine. The animal's 
legs will stiffen out, and there will be a 
spasmodic action or twitching of the mus- 
cles, there is generally an intermission 
between the convulsions. Administer as 
an emetic, apomorphia hypodermatically 
1-16 to 1-8 grain according to the size of 
the dog, followed by 15 to 20 grains of 
bromide of potash or chloral hydrate; or 
when the animal is vomiting and these 
will not be retained by the stomach 
chloral hydrate may be given hypoder- 
matically; or if morphine is more conve- 
nient give hypodermatically % grain 
every 15 minutes until ^ grain are given. 

Arsenic. In poisoning by arsenic, 
there is intense thirst, the abdomen is 
painful to the touch, and there may be 
vomiting and purging of brown or 
bloody matter. Use the same method to 
empty the stomach as described above 
after which administer hydrated oxide of 
iron. This remedy can be quickly pre- 
pared by adding baking soda to dilute 
tincture of iron until effervescence 
ceases. This may be given freely, say, a 
teaspoonful every 15 minutes. 

Rheumatism. This is a very common 
disease in dogs ; one form of it is known 
as kennel lameness. In lumbago, an- 
other form of the disease, the back and 
hindquarters are affected; the dog drags 
his hind legs, and shows evidence of 
acute pain when touched, or even when 
an attempt is made to do so. In rheuma- 
tism there is always more or less of fever 
present; the nose is hot and dry, the 
urine scanty and more highly colored 
than usual, and generally the bowels are 
more or less costive. Keep dog warm 
and dry. Give for a twenty-pound to 
thirty-pound dog, two drams of Epsom 
salts, with twenty grains of cream of tar- 
tar, as a drench, in water. After the 
bowels have been relieved, give for a 
dog of that size ten grains of bicarbonate 
of potash daily. In many cases ten to 
thirty grains of salicylate of soda given 
in water three times a day, act as a 
specific. 

Scurf. This occurs from want of at- 
tention to the skin, but it often appears 
on the ears as a forerunner of canker, in 
which cases wash with warm water, 
anoint with olive oil, and give the dog a 
dose of physic and a light diet for a day 
or two. (See Ointments, etc., above.) 

Worms. Usually in puppies. Give 
vermifuge. (See also Internal Para- 
sites.) 

POULTRY 

Poultry, like all stock, is. liable to dis- 
eases. Every chicken-yard should have 
one pen which ma}' be used for a hospi- 



tal, and as soon as a fowl is discovered to 
be sick it should be separated from the 
other chickens and treated in the hos- 
pital. There is no need of being troubled 
with diseased poultry. Keep clean prem- 
ises, feed discreetly, give the fowls a rea- 
sonable amount of attention. 

Apoplexy. Feed bulky food, such as 
cut clover, grass, cabbage, or other green 
material, and give plenty of exercise. 

Canker is a form of sore throat, simi- 
lar to diphtheria, and contagious. The 
remedy is to swab the throat with chlori- 
nated soda, and give a one-half-grain 
quinine pill three times a day; but it is 
better to destroy such birds as soon as 
tliey are attacked and burn their bodies. 

Cholera is infectious. Force down the 
fowl's throat Eucalyptus globulus, ten 
drops of the strong tincture, four to six 
grains of common salt, and half a tea- 
spoonful of ground red pepper. One 
dose is to be given at once in a table- 
spoonful of water. If the dose takes ef- 
fect digestion is resumed, and the fowl 
in twenty-four hours is relieved or de- 
cidedly better. The drink should be 
scanty, using freely the following mix- 
ture, which is one of the best tonics for 
poultry: Copperas, eight ounces; sul- 
phuric acid, one-half fluid ounce; put 
these into a jug with a gallon of water 
and shake well. When the mixture is 
clear it is ready to be given. Use a 
tablespoonful to a quart of water. No 
other water should be given. 

Constipation. Constipation is caused 
by sameness, or excess of food and lack 
of exercise. Using green food is an 
excellent remedy, and a teaspoonful of 
linseed meal, in the food once a day, will 
prove beneficial. 

Crop Diseases. The crop may be com- 
pacted and the bird may die of starva- 
tion because the food can not pass into 
the gizzard. A piece of string, rag, long 
grass, feather, or other article picked up, 
may be responsible, in which case the 
crop must be emptied of its contents by 
drawing the outer skin aside and making 
an incision, then thoroughly cleaning the 
crop and washing it with warm water 
containing a little borax or carbonate of 
soda, sewing with silk stitches, and tying 
the ends of each stitch. The crop may 
also become baggy or inflamed, due to 
indigestion as well as overfeeding, the 
membrane at times being inflamed. 
Withhold food until the crop is com- 
pletely empty and then feed but little 
food, twice a day, for a week or two, 
giving a teaspoonful ot melted lard 
occasionally. 

Diarrhea, if the discharges are large 
and frequent, may be checked or relieved 
by giving a pill or tablet composed of a 
grain of subnitrate of bismuth, following 
with two drops of laudanum, half an hour 
later, and repeating the dose every hour 
until a change is noticed. 

Favus is a skin disease, due to parasite. 



THE FARM AND ITS ACTIVITIES 



391 



popularly known as "white head," the 
feathers coming out and the head having 
a scabby or warty appearance. Favus 
is contagious. An excellent remedy is 
to mix sulphur and carbolized vaseline, 
applying . once a day, first washing the 
head with whale-oil soapsuds, and rins- 
ing in warm water. 

Feather Pulling. Plenty of exercise 
and green bone or other animal feed 
will usually prevent feather pulling. 

Gapes attack young chicks, any indica- 
tions of gaping on the part of the adults 
being symptoms of something else, usu- 
ally of colds, catarrh, or an overfat con- 
dition. Gapes in chicks are caused by 
round, thread-like worms attached to the 
windpipe, which obstruct breathing. 
The remedy is to clean the yards, or 
keep chicks on new locations, using lime 
freely in the yards. A drop of turpentine 
on a bread crumb sometimes gives re- 
lief. Some use a horse hair, or tip of 
a small feather, in the trachea, twisting 
it, and withdrawing quickly; but such 
practice requires experience. A pill of 
garlic, asafetida, and turpentine, some- 
what soft, given every hour, is known 
to afford relief. 

Indigestion is a great bane of the poul- 
tryman, being often denominated "chol- 
era." Diarrhea, dysentery, and nearly 
all forms of bowel disease may be at- 
tributed to indigestion. It is caused by 
overfeeding, by continuous use of the 
same foods and lack of variety, by in- 
activity, and by close confinement.^ The 
remedy is to confine the fowl without 
food for 48 hours, giving one teaspoonful 
tincture of nux vomica in a quart of 
drinking water. At the expiration of the 
48 hours allow one meal a day for a 
week, giving one ounce of lean meat and 
no other food. Then give a variety, feed- 
ing sparingly. Endeavor to induce the 
fowl to scratch by scattering a little 
millet seed in litter. Green rye, early 
in the spring, exposure to storms, filthy 
quarters, and unwholesome food will also 
sometimes cause bowel disease. 

Protection Against Lice. Not only 
fumigate and renovate the houses, but 
examine the bodies of the birds. If in- 
fested, apply melted lard, but not too 
much. A good formula is, a mixture of 
a gill of lard and ten drops each of sas- 
safras, cedar, and pennyroyal oils, ap- 
plied daily until the pest disappears. See 
that the birds have boxes filled with dry 
fine dust for dust baths. If the house is 
infected, a good remedy is a gill of crude 
carbolic acid to each quart of kerosene 
applied with a brush. A carbolic acid 
and kerosene emulsion, to be applied 
with a sprayer, may be made as follows: 



Shave a pound of hard soap in half a 
gallon of water, boiling until the soap is 
in solution. While hot remove from 
the fire, adding the kerosene and acid, 
churning briskly for fifteen minutes until 
a creamj' substance results. Then add 
twenty quarts of cold or hot water, and 
spray. 

Pip is due to dryness of the mouth 
and throat, the nostrils being clogged, 
and the bird forced to breathe with the 
mouth open, which dries the tongue and 
causes the formation of a hard scab. 
The remedy is one or two drops cam- 
phorated oil in each nostril, and a few 
drops in the mouth, given with the point 
of a sewing-machine oil can, two or three 
times a day. 

Roup. The proper way always is to 
remove at once any bird that appears to 
be ailing, from the flock. Place it in a 
warm, dry coop, and give cooked food, 
hotly spiced with pepper and camphor- 
spirits. If any discharge shows itself, 
wash thoroughly with "Labaracque's so- 
lution" (procured at any drug store), 
and drop a few drops of crude petroleum 
down its throat; here let me add that 
while kerosene is one of the greatest 
known remedies for diseases of the poul- 
try yard, it is a remedy that should be 
used sparingly and with judgment. It 
may be best to kill the bird; burn the 
body and disinfect. 

Scabby Legs is the work of invisible 
mites, which form the rough scales or 
scabs. Any kind of grease frequently ap- 
plied will effect a cure. Sulphur and 
melted lard, twice a week, applied quite 
warm, is excellent. The disease spreads 
from one fowl to the others. 

Worms. There are a number of dif- 
ferent kinds of worms peculiar to poul- 
try. Filth, decayed food, and the condi- 
tion and period of occupancy of the yards 
are factors to be considered. The remedy 
is to add a teaspoonful of spirits of tur- 
pentine, and the same of sulphur, to a 
pint of corn-meal, moisten, and let the 
birds eat as much as they will, twice a 
week. 

Treatment of Pigeons. Highly-bred 
pigeons are subject to various com- 
plaints, from which the hardier kinds 
are largely free. Colds will often yield 
to a pinch of Epsom salts and shutting 
the bird up in a warm pen, bathing the 
legs in hot water and drying every night; 
diarrhoea, to a few drops of chlorodyne. 
Wing disease is somewhat frequent in 
confined birds, hard j'ellowish lumps 
showing on the joints of the wings. 
These should be painted daily with 
spirits of turpentine or tincture of iodine, 
or rubbed with iodine ointment. 



THINGS WORTH REMEMBERING 



SOCIAL CONDITIONS IN THE UNITED STATES 



\\'e have considered in tlie previous 
pages chiefly what to do in case of home 
and farm interests. The work would not 
be complete, however, without mention- 
ing certain fundamental facts about the 
tendencies of public affairs in the United 
States to-da3', that everj- intelligent citi- 
zen should know and consider. These 
facts, being brought to light (in spite of 
great difficulties) by our national, state, 
and local governments in their bulletins, 
and by countless other reliable author- 
ities, make the patriotic citizen both 
proud of his country and more deter- 
mined than ever that it shall attain its 
high mission of pre-eminent service to 
the world, that was the hope of its 
founders. 

WEALTH AND BUSINESS 
METHODS 

No country in the world has ever^ in- 
creased in v,'ealth so rapidly as the United 
States. And in no period of our history 
has the wealth increased so rapidly as in 
the last few years. It is entirely prob- 
able that in the nineteenth century alone 
the United States accumulated as much 
wealth as did the whole world besides in 
all the previous centuries since the birth 
of Christ. Eight years ago we were add- 
ing to our wealth at the rate of $7,000,000 
a day; to-day we are adding to that 
wealth at the rate of more than $14,000,- 
000 a day. In the past sixteen years our 
railroads have increased their mileage 
nearly one third, and the increase over 
previous years in their freight tonnage 
from 1900 to 1905 alone was more than 
the total tonnage in 1882; yet they are 
not nearly keeping up with the demands 
of the traffic. Of iron, we are now making 
one half of the whole world's supply; 
nur production of it has nearly doubled 
since 1900: and the other great staples 
are increasing at the same tremendous 
rate. As a nation, we could to-day buy 
up any two European nations, and have 
a surplus left. By 1950, at the present 
rate of increase of our population, wc 
shall have in the country 200.000,000 
people, who will then be able, with the 
improved machinery, to produce more 
than twice as much as that number could 
to-day. With the opening of the Panama 
Canal and of the waterway from the 
Great Lakes to the Gulf a new era will 
open for American business. 



On the other hand, there are difiiculties 
ahead. Interesting changes are coming 
in the distribution of wealth. One per cent 
cf the families of the country- now own 
more of the national wealth than do the 
other 99 per cent together. JNIore than 
;/2 of the people of this coimtry are prac- 
ticall}' propertyless; ]4, or 10,000,000, ac- 
cording to the very best authorities, are 
scarcely able, on account of poverty, to 
maintain their physical efficiency; and 4 
million of them are public dependants. 
In the main part of one of our great 
cities, for example, one-tenth of all the 
people who die, have to be buried at pub- 
lic expense. Approximately one third of 
all the farmers of the countrj' (a million 
families) hold their farms mortgaged to 
an aggregate amount of over one billion 
dollars, held chiefly by the great loan 
and trust companies: and the proportion 
of farm families owning their own farms 
is steadily decreasing (as shown by the 
census), as is also the proportion of 
families owning their own homes. About 
2,000,000 little children, under fifteen 
years of age, are employed in industry, 
often under hard conditions, decreasing 
the standards of work and wages, when 
they should still be in school. Child 
labor is undoubtedly increasing. The 
"slums" of our great cities are multiply- 
ing. The average store wage of women 
is less than $5.00 per week. 2,000.000 
workingmen are out of work from four 
to six months each year. 1,000,000 immi- 
grants are annually brought by transpor- 
tation agencies into our most congested 
centers of population. At the very least, 
600,000 workers in this countrj' are every 
year killed or injured while at work by 
accidents, of which ^4 are proven to be 
unnecessary; and which cost the nation 
annually, in lost earning capacitj' and 
damage suits alone, nearly $400,000,000. 
(This is a sum equal to the combined 
wages of all the farm laborers of the 
country.) These "accidents" cause everj^ 
year more deaths and injuries than did, 
in their average years, the Civil War, 
the Philippine War, and the Russian 
Japanese War combined. An average of 
150 new strikes and lockouts are begun 
in this country every month, at an annual 
loss of wages and profits of nearly 
$50,000,000. (This is a sum that would 
nearly, if not quite, run all of our country's 
benevolent institutions — such as hospi- 



393 



THINGS WORTH REMEMBERING 



395 



tals. orphans' and old people's homes, etc.) 
And strikes are four times as numerous 
as thirty years ago. 

POLITICS AND PUBLIC ORDER 

We are committed in America to an ef- 
fort to establish a true republic, in which 
every citizen shall have assured to him 
participation in all the great public priv- 
ileges, through equal voice in decidin.g 
how those privileges shall be conducted. 
We are proud that our nation has made 
the greatest contributions of any coun- 
try in the world to this ideal form of 
government. The nineteenth century has 
seen in America the emancipation of 
a race; the higher education of wortien; 
the popularization of electoral voting: 
and the establishment of equality of 
women before the law, in any true sense, 
for the first time in history. These are 
great achievements. But there is more 
3'et to do. 

It is not wise for us to dodge the fact 
that in many communities in the United 
States a small group of people, and not 
the whole people, is in control of public 
affairs. Neither is it wise for us to ig- 
nore the fact that there is much con- 
fusion in political party lines throughout 
the country; and a real failure, as yet, to 
attain popular government in our great 
cities. With the strenuous rnethods of 
our business and politics, it is not wise 
for us to dodge the fact that suicides and 
insanity (certainly, according to the cen- 
sus), and murders and homicides (prob- 
ably, according to reliable reports) are 
increasing proportionately faster than 
the population. It is conservatively es- 
timated that the 250,000 professional 
criminals in the country cause a loss. — 
due to thefts, gambling, burglaries, etc— 
directly and indirectly, of over $600,000,- 
000 every year. (And this sum equals 
the combined annual running expenses of 
all of our churches, benevolent institu- 
tions, public schools, institutions of high- 
er education, Y. M. C. A.'s and home mis- 
sions of every kind.) And this does not 
include what we ordinarily call "graft," 
of which we do not need to speak. The 
progressive party that understands these 
signs of the times, and is prepared with a 
constructive program of statemanship to 
meet these conditions, holds the key of the 
future. 

HOME AND HEALTH 

Every true American will believe that 
the American home life is the highest 
type of family life yet established. The 
American home, in its best examples, 
will support this belief. The American 
home needs no eulogy here. But the 
question naturally arises: is the American 
family so well "established"? 

There can be no question but that 
fam.ily life in this country is more un- 
settled, more troubled, or, at any rate, 
more disturbed in the eiifort to adjust it- 



self to new social conditions than it was 
some years ago. We have already noticed 
in the article on marriage the remarkable 
increase of divorces in the last few years. 
We have noted the effects of these con- 
ditions. What is to be the outcome? 
Let every intelligent citizen think of this. 

Another thought worth entertaining in 
this connection is: Are we a really 
healthy people? It is well known that 
if the present rate of deaths from tuber- 
culosis be maintained 10,000,000 people, 
or '^ of the population, will die of that 
disease. Exactly the same thing may be 
said of other diseases which need not 
here be mentioned. 'VVe have noted in 
previous discussions of health that prob- 
ably only one person out of ten in this 
country dies a natural death from old 
age. 

Now the point is, that by far the larger 
part of these troubles are preventable: 
and it behooves ever}' citizen and espe- 
cially every parent to ask himself: What 
can I do to prevent m}' family and mj' 
children from suffering from these dan- 
gers? The departments on Home and 
Health of this work have given an an- 
swer. Think about it. 

EDUCATION AND THE HIGHER 
LIFE 

America may justly be proud of her 
public school system. Taken as a whole, 
undoubtedly, the popular educational re- 
sources and achievements of this coun- 
try are greater than those of any other 
country the sun ever shone upon. Prob- 
ably the public school more nearly fulfills 
its function in America than any other 
institution in the country to-day. But 
when we have said all this, let us remem- 
ber there is still more to do. 

Scarcely one half of the population of 
this country of school age are in school. 
A very large proportion of those who 
have entered drop out at or before the 
age of fourteen, with only the barest 
rudiments of the culture their country 
has to give them, and with no adequate 
idea of the nature of the great domestic, 
political and industrial questions which 
they must inevitably and soon have prac- 
tically to deal with. New subjects, more- 
over, are coming into the curriculum of 
study, but have not yet become properlj- 
'related to other subjects. There is 
therefore much wasted time, much un- 
necessary repetition, and useless work. 
Again, the higher educational institutions 
have neither become adequately distri- 
buted nor properly related to each other 
in respect to their courses of study, their 
financial problems, nor their teaching 
methods. 

In the article on temperance we have 
noted another sign of the times: a re- 
markable contrast between the organ- 
ized forces of lawlessness, on the one 
hand, and the organized forces of reform, 
on the other. While we must reasonably 



THINGS WORTH REAIE.MBERING 



397 



believe from the facts of the situation 
that the victorj' will be with the latter, 
we cannot wisely shut our ej'es to the 
fact that the consumption of alcoholic 
liquors has increased at least three fold in 
the last thirt}- j'cars; nor that other 
gross, brutal habits are increasing among 
us. 

A great writer lias within the past few 
months truly said that we are in the 
midst of a moral awakening similar in 
man}' respects to the awakening toward 
higher things experienced by the world 
in the beginning and spread of the Chris- 
tian religion. This is a great and hopeful 
sign of the times. This is true, and yet 
few people understand just how it is true: 
for when we examine the situation the 
facts do not always seem to sustain this 
statement. For instance, during the 
nineteenth centurj' the churches of this 
countrj' have, it is true, been increasing 
in membership proportionately faster 
than the population has increased in 
numbers. But this increase in the church 
membership has been going on at a de- 
creasing rate until to-day the churches 
are not growing as fast as the population. 
We cannot here go into the reasons of 
this situation. The fact itself is undeni- 
able and is of very large significance. 
No one who believes in the mission of 
Christianit}' to the world will believe for 
a minute that its mission is ended or that 
its uplifting work will ever be stopped. 
The real question is as to effective 
methods, adapted to the times, for carry- 
ing out the Christian spirit in practical 
life. Just what these methods are and 
will be is not entirely clear now. But 
this much is clear: that the churches and 
societies and philanthropies, and thou- 
sands of powerful uplifting organizations 
that have sprung up in the last few }'ears, 
are successful only when they truly ex- 
press the spirit of brotherhood that min- 
isters to the needs and wants of fellow 
men, whatever those needs and wants 
may be. 

WHAT TO DO ABOUT OUR SOCIAL 
PROBLEMS 

It is not the amount of work (immense 
as that is) which we have to do now-a- 



days that seems to be making us as a 
people all too insane and disorderly: it is 
rather the awkward conditions under 
which we have to work. How can we 
better those conditions? We offer one 
point; no detailed suggestions can here 
be given, more than we have given in the 
preceding pages. We can, of course, 
make ourselves individually clean, healthy 
and honest, — if surroundings will pos- 
sibly permit. But we must acknowledge 
that practicall)' surroundings do not 
alwaj's permit. Life to-day is not under 
the control of the individual as it was in 
the good old frontier days of the past. 
The days of individual reform have gone 
with the days of homespun and tallow 
candles. What we must do to-day more 
than ever before is to get together on 
questions that affect our lives in common. 
Our fundamental difficulty is misconcep- 
tion of one another's beliefs. The great- 
est motto of this generation is: "Let us 
understand one another." Let us reason 
together; pull together; work together. 
Let us get in touch with the great public 
spirited organizations that are being 
formed to improve our country. Let us 
form our good government leagues, civic 
federations, mothers' clubs, civic beauty 
associations, and our literary and social 
clubs with the idea really to understand 
one another and to agree on practical 
methods of co-operation for the public 
welfare. 

The question is on every lip to-day: 
What is success? Let us remember: "He 
has achieved success who has lived well, 
laughed often and loved much; who has 
gained the respect of intelligent men and 
the love of little children; who has filled 
his niche and accomplished his task; who 
has left the world better than he found it, 
whether by an improved poppy, a perfect 
poem or a rescued soul: who has never 
lacked appreciation of earth's beauty or 
failed to express it; who has always 
looked for the best in others and given 
the best he had; whose life was an in- 
spiration; whose memory a benediction." 
If we live in the spirit of that, we shall 
find it easy to get together, to understand 
one another and to make our country all 
we wish it to become. 



POINTED PARAGRAPHS 



WHICH ARE YOU? 

"There are two kinds of people on earth 

to-day, 
Just two kinds of people: no more, I say. 
Not the sinner and saint, for 'tis well 

understood. 
That the good are half bad, and the bad 

are half good. 



Not the rich and the poor, for to count a 
man's wealth 

You must first know the state of his con- 
science and health. 

Not the humble and proud, for in life's 
little span, 

Who puts on vain airs is not counted a 
man. 



THINGS WORTH REMEMBERING 



399 



Xot the happy and sad, for the swift 

flying years 
Bring each man his laughter and each 

man his tears. 
No; the two kinds of people on earth that 

I mean 
Are the people who lift and the people 

who lean.. 
Wherever you go, you will find the 

world's masses 
Are always divided in just these two 

classes. 
And, oddly enough, you will find, too. 

I ween, 
There is only one lifter to twenty who 

lean. 
You may lift by a smile, or bj' tongue, 

or by pen; 
You may burden by scowls the bravest of 

men. 
In which class are you? Are you easing 

the load 
Of overtaxed lifters who toil down the 

road? 
Or are you a leaner who lets others bear 
Your portion of labor and worry and 



HAVE YOU A PURPOSE? 

Waldo P. Warren asks: "Have you a 
purpose of your own? Are you trying 
to improve something? Is it your de- 
sire to make yourself proficient in any 
line of work? Have you an idea that 
you are trying to express? Have you set 
up before you a mark that is higher than 
you can conveniently reach? Are you 
giving any thought to what you may 
be doing five years from now? Are you 
looking steadfastly in any direction with 
the determination of traveling in it? 
Have you a purpose of your own?" En- 
large the scope of to-day; do a little 
more, a little better than yesterday. The 
farmer who can plow a furrow a little 
straighter than anybody else has accom- 
plished something. The carpenter who 
planes a board a little smoother than 
anybody else has made a great improve- 
ment. Learn to do one thing a little bet- 
ter than anybody else can do it; then 
you will be a success. Don't look down, 
look up! Don't tear down, build up! 
Preserve your own health; preserve your 
own integrity; preserve your own life; 
then you will be strong enough to help 
others. Kindness is a most wonderful 
seed; it will grow in good ground, on 
the stony heart, in the desert place, and 
will blossom as the rose. If it is said of 
a builder that he is a success it doesn't 
mean the material with which he works, 
Lut the man. The man alwaj's spells 
success or failure. I would rather be- 
long to the "nobility" than the "aristo- 
cracy." There is a vast difference, figure 
it out. The so-called self-made men are 
the fellows who embraced their oppor- 
tunities as they came. 



THE SECRET OF HAPPINESS IN 
MARRIAGE 

"There is no doubt that there is far 
too great a tendency on the part of wo- 
men to let marriage be the end, instead 
of only the beginning, of a new chapter 
in the book of personal experience. A 
man of forty-five or forty is a very dif- 
ferent being from the same man at 
twenty-five. He has a very much wider 
outlook upon life, different ideas, 
thoughts and ambitions. An ordinary 
woman has quite as much intellectual 
abilitj', power of observation, and de- 
duction from the facts of life (especially 
with a husband's more logical judgment 
to aid in forming her own), and a far 
^greater amount of insight and intuitive 
perception, and there is absolutely no 
reason why she should not grow and 
expand mentally as well as physically, 
in the same interval of time as much 
as the man, or almost as much; yet noth- 
ing surprises one more than the number 
of middle-aged matrons who, mentally, 
ceased growing when they entered upon 
7-narried life! They have acquired a cer- 
tain amount of knowledge and house- 
wifely skill, founded on experience and 
practice, which they did not possess 
when they married, but practically their 
minds, intellects, interests and ideas are 
not more mature, no deeper, no wider 
than were those of the girl of twenty or 
thereabouts who blithely embarked upon 
a lifelong comradeship with the man she 
loved! Is it any wonder that in the 
course of years, with the difference be- 
tween them ever widening and widening, 
they should drift apart? There is one 
universal truth which both women and 
men are far too apt to forget or ignore 
( at any rate when young — afterward, 
when they have realized the truth of this, 
it is in nine cases out of ten too late to 
be of any use), but which is the very 
keynote of happiness in married life. It 
is that comradeship is the onlj' founda- 
tion for a happy marriage; and how can 
two people remain comrades the mind 
of one of whom remains stationary while 
that of the other evolves and develops 
through years of life, experience, thought, 
and contact with other minds? Men! 
help the women live a larger life! 

Why His Marriage Failed: "He re- 
garded children a.'i a nuisance. He did 
all his courting before marriage. He 
never talked over his affairs with his 
wife. He never had time to go any- 
where with his wife. He doled out 
money to his wife as if to a beggar. He 
looked down upon his wife as an inferior 
being. He never took time to get ac- 
quainted with his family. He thought 
of his wife only for what she coidd 
bring him. He never dreamed that there 
were two sides to marriage. He never 
dreamed that a wife needs praise or 
compliments. He liad one set of man- 



THINGS WORTH REMEMBERING 



401 



iiers for home and another for society. 
He paid ho attention to his personal ap- 
pearance after marriage. He thought his 
wife should spend all her time doing 
housework. He married an ideal, and was 
disappointed to find it had flaws. He 
treated his wife as he would not have 
dared to treat another woman." 

How to Preserve a Husband. — Be care- 
ful in your selection: do not choose too 
young, and take only such as have been 
reared in a good moral atmosphere. 
When once decided upon and selected, 
let that part remain forever settled, and 
give your entire thought to preparation 
for domestic use. Some people insist on 
keeping them in a pickle, while others are 
constantly getting them into hot water. 
This only makes them sour, hard and 
sometimes bitter. Even poor varieties 
may be made sweet, tender and good 
by garnishing them with patience, well 
sweetened with smiles and flavored with 
kisses to the taste. Then wrap well in a 
mantle of charity and keep warm with 
a steady fire of domestic devotion. When 
thus prepared will keep for years. — Se- 
lected. 

RULES FOR KILLING A CHURCH. 

"Don't come. If you do come, come 
late. Come determined to find fault. 
Don't for the world ever think of pray- 
ing for your pastor or church. Don't 
attend prayer-meeting, and if you do, 
don't take part. Don't encourage your 
pastor, but tell his faults to _ others. 
Don't come to Sabbath school; it looks 
childish. Never speak to another about 
Christ; your pastor should do all that 
kind of work. See that his salary is 
always behind. Don't take your de- 
nominational paper." 

GREAT TRUTHS. 

Genius is health and beauty is health 
and virtue is health. — Emerson. 

"The infallible receipt for happiness is 
to do good!" 

Success does not so much depend on 
external help as on self-reliance. — Lin- 
coln. 

The highest and most profitable lesson 
is the true knowledge of ourselves. — 
Thomas a Kempis. 

What a man knows should find ex- 
pression in what he does. The value of 
superior knowledge is chiefly in that it 
leads to a performing manhood. — C. N. 
Bonce. 

"Usefulness is the rent we pay for 
room on the earth." 

We judge ourselves by what we feel 
capable of doing; while others judge us 
by what we have already done. — Long- 
fellow. 

If the power to do hard work is not 
talent, it is the best possible substitute 
for it. Things don't turn up in this 



world until somebody turns them up. A 
pound of pluck is worth a ton of luck. 
— James A. Garfield. 

"There are three kinds of people in the 
world: the will's, the wont's and the 
cant's. The first accomplish everything, 
the second oppose everything, the third 
fail in everything." 

Lost, yesterday, somewhere between 
sunrise and sunset, two golden hours, 
each set with sixty diamond minutes. 
No reward is offered, for they are gone 
forever. — Horace Mann. 

There is only one real failure in life 
possible; and that is, not to be true to 
the best one knows. — Canon Farrar. 

Nothing else is so contagious as en- 
thusiasm. It is the real allegory of the 
lute of Orpheus. It moves stones. It 
charms brutes. Enthusiam is the genius 
of sincerity and truth accomplishes no 
victory without it. — Bulwer Lytton. 

We make the mind negative towards 
evil, positive towards good, by habitual 
good thinking. — Annie Besant. 

"Encourage a cheerful, healthy, opti- 
mistic mind. Love, peace, joy, gladness, 
kindness, unselfishness, contentment, ser- 
enity, are attribute s which assist in 
bringing all the bodily functions into 
harmony." 

As things of life die without food and 
exercise, so a habit will perish if you 
cease to exercise it and to feed it with 
its proper thought. — Geo. D. Tripp. 

Hold fast to the Bible as the sheet an- 
chor of your liberties; write its precepts 
in your hearts, and practice them in your 
lives. — U. S. Grant. 

If we watch the thoughts which come 
into our minds we shall find that they are 
of the same kind as those which we habi- 
tually encourage. — Annie Besant. 

Common sense in an uncommon de- 
gree is what the world calls wisdom. — 
Coleridge. 

Die when I may, I want it said of me 
by those who know me best, that I 
always plucked a thistle and planted a 
flower, where I thought a flower would 
grow. — Abraham Lincoln. 

Let us have faith that right makes 
might; and in that faith let us to the end 
dare to do our duty as we understand it. 
— Lincoln. 

Perhaps the most valuable result of 
all education is the ability to make your- 
self do the thing you have to do when 
it ought to be done, whether you like it 
or not. — Huxley. 

There never was a day that did not 
bring its own opportunity for doing good 
that never could have been done before, 
and never can be again. — William Bur- 
leigh. 

"Learn to be generous. There is no 
good fortune that counts for much unless 
someone shares it with you. Thought- 
fulness for others fills all the world witli 
friendship." 

"Stop talking about it; do it. Do not 



THINGS WORTH RE^^IEMBERIXG 



403 



depend upon someone else to do what 
3'ou ought to do yourself. If it is to read 
to an old lady, do it. If it is to send a 
bunch of flowers to that sick friend, do 
it. If it is to sajr a kind word to that 
poor, discouraged washerwoman, do it. 
If it is to send flour and groceries to that 
poor famil}', do it. "A doer of the word, 
this man shall be blessed in his deeds.' " 

"We all know that the world is plenti- 
fully supplied with exasperating indivi- 
duals. But we must remember this — that 
bitterness corrodes our own hearts and 
makes us old and ugly and unpleasant. 
We must keep sweet, in spite of the an- 
noyances, the disappointments and the 
naggers. They are such frightful exam- 
ples we should not grow like them — and 
that is what happens to the one who 
entertains hatred and anger." 

"Worry wears worse than work, and a 
morose disposition is fatal to health. 
'Laugh and grow fat,' and look upon the 
bright side of everything at all times. 
Avoid strife and passion. Anger is an 
all-consuming fire which weakens the 
seat of mental activity, and saps the 
strength from the body. Swear not at. 
all, and live peaceably with all mankind." 

People usually find in this world what 
they are looking for and are blind to 
what they are not looking for. 

"The most beautiful and wonderful gift 
in the world is that of finding happiness 
in every one and everything. There are 
wonderful souls who always see what is 
ennobling, inspiring and uplifting. They 
_seem insured against all the petty annoy- 
ances and troubles. If jou can cultivate 
such a sunny brain, you will be one of the 
elect of the world." 

"Never mind! What is the next thing 
to be done?" That is the healthy, suc- 
cessful frame of mind. 

Judge not the workings of his brain. 
And of his heart thou canst not see; 

What looks to thy dull eyes a stain, 
In God's pure light may only be 

A scar brought by some well-won field. 
Where thou wouldst only faint and 
yield. — Proctor. 

When he had become one of the great- 
est scientists of the age, Huxley looked 
back upon his early defeat and wrote: 
"It does not matter how many tum- 
bles you have in life, so long as you do 
not get dirty when you tumble. It is 
only the people who have to stop and 
be washed who must lose the race." 

Temperance puts coal on the fire, meal 
in the barrel, flour in the tub, money in 
the purse, credit in the country, con- 
tentment in the house, clothes on the 
children, vigor in the body, intelligence 
in the whole constitution. — Benjamin 
Franklin. 

The law of worthy life — is fundament- 
all}' the law of strife. It is only through 
labor and painstaking effort, by grim 



energy and resolute courage, that we 
move on to better things. — Theodore 
Roosevelt. 

If we are ever in doubt, what to do, it is 
a good rule to ask ourselves what we shall 
wish on the morrow that we had done. 
— Sir John Lubbock. 

Life is a quarry, oiit of which we are 
to mold and chisel and complete a 
chapter. — Goethe. 

Beauty of character includes every 
good of which a human heart can know. 
— Frances E. Willard. 

Culture means the perfect and equal 
development of man on all sides. — John 
Burroughs. 

Twenty people can earn monej' for 
one who can spend it; and the vital 
question for a nation is never "how much 
do they make?" but "to what purpose 
do they spend?" — Ruskin, 

QUESTIONS 

(By Henry Van Dyke") 

Are you willing to forget what you 
have done for other people, and to re- 
member what other people have done for 
you; to ignore what the world owes you, 
and to think what you owe the world; to 
put your rights in the background, and 
your duties in the middle distance, and 
your chances to do a little more than 
your duty in the foreground; to see that 
your fellow men are just as real as you 
are, and try to look behind their faces to 
their hearts, hungry for joy; to own that 
probably the only good reason for your 
existence is not what you are going to 
get out of life, but what you are going to 
give to life; to close your book of com- 
plaints against the management of the 
universe, and look around you for a place 
where you can sow a few seeds of happi- 
ness — are you willing to do these things 
even for a day ? Are you willing to 
stoop down and consider the needs and 
the desires of little children; to remember 
the weakness and the loneliness of people 
who are growing old; to stop asking how 
much your friends love you, and ask 
yourself whether j'ou love them enough; 
to bear in mind the things that other 
people have to bear in their hearts; to 
try to understand what those who live in 
the same house with you really want, 
without waiting for them to tell you; to 
trim your lamp so that it will give more 
light and less smoke, and to carry it in 
front so that your shadow will fall be- 
hind you; to make a grave for your ugly 
thoughts, and a garden for your kindly 
feelings, with the gate open — are you 
willing to do these things even for a day? 

Are you willing to believe that love 
is the strongest thing in the world — 
stronger than hate, stronger than evil, 
stronger than death — and that the blessed 
life which began in Bethlehem nineteen 
hundred years ago is the image and 
brightness of the Eternal Love? 



THINGS WORTH REMEMBERING 



405 



BUSINESS LAWS AND PUBLIC PRACTICES 



BANKS AND HOW TO DEAL WITH 
THEM 

For the sake of security. National 
Banks are required by the United States 
to deposit interest bearing bonds with 
the Treasurer at Washington in propor- 
tion to the capital stock paid in. Banks 
of "circulation and deposit" have the use 
under certain restrictions of capital paid 
in by the stockholders, the money be- 
longing to the depositors, and the notes 
of their own circulation. 

Opening the Account. Have some one 
acquainted at the bank introduce you. 
If your account is for a long time, large 
and active, frankly state to the cashier 
the exact nature of your business, the 
amount of loans you probably will need, 
and checks you will draw. Write your 
signature in the book presented for the 
purpose, with your usual freedom and 
do not vary the style of the signature 
afterward. 

Depositing Money. Every depositor 
should fill out his own deposit ticket in 
ink, as the ticket serves as a record to 
correct mistakes. Paper, gold and sil- 
ver should be entered separately. When 
depositing checks see that they are 
properly dated and that the written 
amount and figures correspond. Make 
your deposits in the bank as early in the 
day as possible, and never without your 
bank-book. 

Drawing and Endorsing Checks. Never 
send a check through the mail drawn to 
"bearer," — it is better always to make 
out check to "order." In filling up checks, 
do not leave space in which the amount 
may be raised. Every check is paid by 
the bank at its own risk. If forged the 
bank must lose the amount. .If a raised 
check is paid by the bank, it can only 
charge the depositor the amount for 
which he drew. Always keep the stub 
of your check-book, and in issuing a 
check always fill the stub out first. En- 
dorse each check by writing your name 
on the back, about one inch from the 
top. The rule to determine the proper 
end is as follows; As you read the 
check, holding one end in eacli hand, 
draw the right hand toward you and turn 
the check over: the end farthest from 
you is the top. .Always, however, write 
your name under the name of another 
endorser on the back, on whichever end 
it may be. If your name is misspelled 
on the check, endorse it misspelled, and 
then write it correctly underneath. 

Borrowing. If you intend to borrow 
a large sum, inform the bank several 
days beforehand what your needs will 
be. Make a true and fair statement re- 
garding the character of any paper of- 



fered to the bank for discount. Have 
your discounts entered to your credit 
in your bank book, and prove all cal- 
culations yourself. Discount is the 
allowance or rebate for prompt payment 
on a bill which is not yet due, or the 
sum paid by way of interest for the ad- 
vance of money on a note or draft. 

Collections. Collections or drafts on 
persons in another place may be made 
through the bank. Leave notes and 
drafts for collection at the bank some 
days before they are due to give ample 
time to notify the payer. Drafts on New 
York are worth their face value all over 
the United States. Make drafts pay- 
able to your own order and endorse 
them over to the order of the person you 
are remitting to. If they are lost or 
stolen when made out in this way they 
cannot be used by the holder; the bank 
will issue a duplicate, and the books of 
the bank or drafts themselves show proof 
of the money having been paid. Make 
your notes and accepted drafts payable 
at the bank where you do business. 
Keep a careful record of the days of ma- 
turity of all your paper. The bank is 
not under obligations to notify you of 
this. Pay notes the day they fall due 
(neither before nor after) — and early in 
the day. Have checks certified by your 
banker when rules of the bank holding 
your note require it. 

Letters of Credit. Letters of credit, 
or bills of exchange, are the most con- 
venient means of paying expenses of 
foreign travel. They are drawn on the 
banking houses where you travel. 

BUILDING AND CONSTRUCTION 
Builders' Estimating Tables. Table 
showing quantity of material in every 
four lineal feet of exterior wall in a bal- 
loon frame building, height of wall being 
given: 









- S 


bo 

c 


p 


Q 


■— 


=! 




o5 


°'v. 


(/) 


.- • 




Cfi 


Size of Studs, 


t^ 


>. rt 


a 


a?, 


►J (35 


'tn 


Braces, etc. 


n no 
CB 3 ,• 

a5l 


12 
6a 






K 


6x b 




42 


36 
44 


40 


li 
96 

112 


10 


6x S 








\t 


6x10 


1x6 ribbons 


6g 


7n 


8x10 


Studs 16 in. centers 


82 


71 


So 


r?8 


iS 


8x10 


" " " 


X7 


80 


90 


\& 


20 


8X12 


" " " 


q8 


88 


ICX3 


22 


QX12 


" " " 


109 


97 


110 


17b 


24 


10x12 




119 


]o6 


120 


192 


iH 


10x10 
10x12 


2x6 studs 


122 


80 

88 


90 


;^ 




6x6 braces 








162 


106 




176 
192 


24 


12X12 


1x6 ribbons 


TJn 


26 


10X14 


Studs 16 in. centers 


^t 


114 


no 


208 


28 


10X14 


It ii ti 


12^ 


140 


224 


;io 


12x14 


II It II 


iqH 


132 


150 


240 



THINGS WORTH REME?*IBERIXG 



407 



Table showing amount of lumber in 
rafters, collar-piece and boarding, and 
number of shingles to j'our lineal feet of 
roof measured from eave to eave over 
roof. Rafters, 16 inch centers. 



Width 
of 


Size of 
Rafters. 


Size of 
Collar- 


Quantity of 
Lumber in 


Quan- 
tity of 
Board- 


No. of 
Siiin- 
gles. 


Feet. 






Collarpiece. 


Feet. 


14 


2N4 


2x4 


39 


9t 


560 


16 


2x4 


2x4 


45 


70 


640 


18 


2x4 


2x4 


5° 


It 


720 

000 


20 


2x4 


2x4 


It 


22 


2x4 


2x4 


97 


880 


24 


2x4 


2x4 


67 


106 


960 


20 


2X6 


2x6 


84 


88 


800 


22 


2X6 


2x6 


92 


97 


880 


It 


2X6 


2x6 


lOI 


106 


g6o 


2X6 


2X6 


109 


115 


1040 


28 


2x6 


2X6 


117 


124 


1 120 


30 


2X6 


2X6 


126 


133 


1200 



Facts for Builders. — One-fifth more 
siding and flooring is needed than the 
number of square feet of surface to be 
covered, on account of the lap in siding, 
and matching of flooring. 

A cord of stone, 3 bushels of lime, and 
I cubic yard of sand will lay 100 cubic 
feet of wall. Twenty-two cubic feet of 
stone, when bitijt into the wall, is one 
perch. 

There are 20 coinmon bricks to a cubic 
foot when laid; and 15 common bricks 
to a foot of 8-inch wall when laid. Five 
courses of brick will lay one foot in 
height on a chimney; 8 bricks in a course 
will make a flue 4 inches wide and 10 
inches long. 

One cubic foot of brick-work with com- 
mon mortar weighs from 100 to no pounds. 
A cask of lime will make mortar sufficient 
for 1,000 bricks. 

Fifty feet of boards will build one rod 
of fence five boards high, first board being 
10 inches wide, second 8 inches, third 7 
inches, fourth 6 inches, fifth 5 inches. 

Cement I bushel and sand 2 bushels 
-will cover 3J4 square yards i inch thick, 
4% square yards 34 inch thick, and 654 
square j'ards 54 inch thick. One bushel 
of cement and one of sand will cover 2^4 
square yards i inch thick, 3 square yards 
fi inch thick, and 4J4 square yards }4 
inch thick. 

Six bushels of lime. 40 cubic feet* of 
sand, and iH bushels of hair will plaster 
100 square yards with two coats of mor- 
tar. 

"N. B. — There are about 1% cubic feet 
in a bushel. 

Two thousand shingles, laid 4 inches 
to the weather will cover 200 square feet 
of roof, and io54 pounds of four-penny 
nails will fasten them on. 

How to Estimate Stone-Work. Rule 
— Multiply the length in feet by the 
lieight in feet, and that by the thickness 
in feet, and divide this result by 2714 and 
tlie quotient will be the number of per- 
ches of stone in the wall. 



How to Find the Number of Common 
Brick in a Wall or Building 

A brick is 8 inches long, 4 inches wide 
and 2 inches thick, and contains 64 cubic 
inches. Twenty-seven bricks make one 
cubic foot of wall without mortar, and it 
takes from 20 to 22 bricks according to 
the amount of mortar used to make a 
cubic foot of wall with mortar. 

Rule — Multiply the length of the wall 
in feet by the height in feet, and that by 
its thickness in feet, and then multiply 
that result by 20, and the product will 
be the number of bricks in the wall. 

How to Measure Boards: Rule. — Mul- 
tiply the length (in feet) by the width 
(in inches) and divide the product by 12 
— the result will be the contents in square 
feet. 

How to Measure Scantlings, Joists, 
Planks, Sills, etc. Rule. — IMultiply the 
width, the thickness, and the length to- 
gether (the width and thickness in in- 
ches, and the length in feet), and divide 
the product by 12 — the result will be 
square feet. 

How to Find the Number of Laths for 
a Room. Laths are 4 feet long and i^ 
inches wide, and 16 laths are generally 
estimated to the square yard. 

Rule. — Find the number of square 
yards in the room and multiply by 16, 
and the result will equal the number of 
laths necessary to cover the room. 

Shingles Required in a Roof. To the 
square foot it takes 9 if exposed 4 inches; 
8 if exposed 4]/} inches, and 7 1-5 if ex- 
posed 5 inches to the weather. 

Find the number of shingles required 
to cover a roof 38 feet long, and the 
rafters on each side 14 feet. Shingles ex- 
posed 434 inches. 

28X38=1064 (sq. ft.) X8=85i2 shingles. 
.\ns. - 

To find the length of rafters, giving the 
roof one-third pitch: take three-fifths of 
the width of the building. If the build- 
ing is 30 feet wide they must be 18 feet 
long, exclusive of projection. 

How to Find the Number of Yards of 
Carpet to Cover a Floor. Rule. — Multi- 
ply the length of the room in feet by the 
width in feet, and divide the result by the 
number of square feet in one yard of car- 
peting, and the result will equal the num- 
ber of yards of carpeting it will take to 
cover the floor. 

Note. — To find the number of square 
feet in one yard of carpet, multiply the 
width of your carpet by 3 (the length of 
one yard), and the result will be the 
number of square feet in one yard. 

Or for greater accuracy, multiply the 
length of the room in inches by the 
width in inches, and divide the result by 
the number of square inches in one yard 
of your carpet. 

(Dr divide the width of your carpet in 
inches into the width of the room in in- 
ches, and the result will be the number 
of strips: multiply the number of strips 



THINGS WORTH REMEMBERING 



409 



by the length of your room in yards, and 
the result will equal the number of yards 
of carpeting to cover the floor. 

How to Find the Amount of Paper to 
Paper a Room. Each roll is lYi feet 
wide, 24 feet long and contains 36 square 
feet or 4 square yards. 

Measure the distance around the room 
in feet; deduct the width of each window 
and door; take 2-3 of the result, and it 
will equal the number of strips re- 
quired. Divide the result thus found by 
the number of strips that can be cut from 
one roll, found by dividing the length of 
each roll by the height (in feet) of the 
room. The quotient will equal the num- 
ber of rolls required to paper the room. 

Painting Rules. One coat, or priming, 
will take, per 100 yards of painting, 20 
pounds of lead and 4 gallons of oil. Two- 
coat work, 40 pounds of lead and 4 gal- 
lons of oil. Three-coat, the same quan- 
tity as two-coat; so that a fair estimate 
for 100 yards of three-coat work would 
be 100 pounds of lead and 16 gallons of 
oil. 

One gallon priming color will cover 50 
superficial yards; white zinc, 50 yards; 
white paint, 44 yards; lead color, 50 
yards; black paint, 50 yards; stone color, 
44 yards ; yellow paint, 44 yards ; blue 
color, 45 yards; green paint, 45 yards; 
bright emerald green, 25 yards; bronze 
green, 75 yards. 

One pound of paint will cover about 4 
superficial yards the first coat, and about 
6 each additional coat. One pound of 
putty, for stopping, every 20 yards. One 
gallon of tar and one pound of pitch will 
cover 12 yards, interchange the first coat, 
and 17 yards each additional coat. A 
square yard of new brick wall requires, 
for the first coat of paint in oil, Yi pound; 
for the second, 3 pounds; for the third, 
4 pounds. 

A day's work on the outside of a build- 
ing is 100 yards of the first coat, and 80 
yards of either second or third coat. An 
ordinary door, including casings, wiIl,_on 
both sides, make 8 to 10 yards of paint- 
ing, or about 5 yards to a door without 
the casings. An ordinary window makes 
about 2^ or 3 yards. 

How to Mix Paints of Various Colors. 
Buff — White, yellow ochre and red. 
Chestnut— Red, black and yellow. Choc- 
olate — Raw umber, red and black. Claret 
— Red, umber and black. Copper — Red, 
yellow and black. Dove— White, ver- 
milion, blue and yellow. Drab— White, 
yellow ochre, red and black. Fawn — 
White, yellow and red. Flesh — White, 
yellow ochre and vermilion. Freestone 
— Red, black, yellow ochre and white. 
French Grey — White. Prussian blue and 
lake. Grey — White lead and black. 
Gold — White, stone ochre and red. 
Green Bronze — Chrome green, black and 
yellow. Green Pea — White and chrome 
green. Lemon — White and chrome yel- 
low. Limestone— White , yellow ochre. 



black and red. Olive — Yellow, blue, 
black and white. Orange — Yellow and 
red. Peach — White and vermilion. Pearl 
— White, black and blue. Pink — White, 
vermilion and lake. Purple — Violet, with 
more red and white. Rose — White and 
madder lake. Sandstone — White, yellow 
ochre, black and red. Snuff — Yellow and 
Vandyke brown. Violet — Red, blue and 
white. 

The first named color is always the 
principal ingredient, and the others fol- 
low in the order of their importance. 
Thus in mixing a limestone tint, white 
is the principal ingredient, and the red 
the color of which the least is needed. 
The exact proportions of each color must 
be determined by experiment with u 
smaller quantity. It is best to have the 
principal ingredient thick, and add to it 
the other paints thinner. 

Capacity of Cisterns or Wells. Num- 
ber of barrels contained between the 
walls, for each foot in depth. 

Square Cisterns 

Barrels. 

5 feet by 5 feet S-93 

6 feet by 6 feet 8.54 

7 feet by 7 feet 1 1.63 

8 feet by 8 feet 15.19 

9 feet by 9 feet 19.23 

10 feet by 10 feet 23.74 

Circular Cisterns 

Barrels. 

5 feet in diameter 4.66 

5 feet in diameter 6.70 

7 feet in diameter 9-13 

8 feet in diameter 11.93 

9 feet in diameter 15.10 

10 feet in diameter 18.65 

Rule for Measuring the Capacity of a 
Square Cistern.. Multiply the length 
in feet by the width in feet, and multiply 
that by 1.728, then divide by 231. The 
quotient will be the number of gallons 
capacity of one foot in depth. 

Rule for Measuring the Capacity of a 
Circular Cistern. Multiply the square of 
the diameter by .7854. or the square of the 
circumference by .07958, in order to find the 
area of the cistern, then multipl}' the area 
in inches by the depth in inches, and 
divide the product by 231. The quotient 
will equal the number of gallons the cis- 
tern will contain. 

In measuring cisterns, etc., 31^ gallons 
are estimated to one barrel ; 63 gallons to 
one hogshead. 

Size of Tile Pipes required for drain- 
ing under average conditions, the drains 
being laid four feet, or more, deep, and 
laid on a well-regulated fall of three 
inches in a hundred feet: For 2 acres, 
114-inch pipes; for 8 acres, 2^-inch 
pipes; for 20 acres 3^-inch pipes; for 40 
acres, two 35/^-inch pipes; for 50 acres, 
6-inch pipes; for 100 acres, 8-inch pipes. 



THINGS WORTH REMEMBERING 



411 



Power Required to Raise Water From 
Deep Wells by Pumping 



Gallons of Wafer raised 
















200 


350 


500 


b5o 


800 








Heiglit of Lift: 

for one man, in feet.. . 














X 


SI 


■\b 


28 


22 


18 


" " donkey, in feet 


102 


72 


Sb 


4'; 


■^b 


" " liorse " 


tv 


:^=;7 


2^2 


106 


i';4 


I2b 


" " H. P. steam, 1 
in feet ] 


990 


561 


396 


.108 


242 


ig8 



Carrying Capacity of Pipes and Tile, 
Gallons per Minute 





Fall per 100 Feet 


tn.H 


I in. 


2 in. 


3 in. 


b in. 


9 in. 


12 in. 


24 in. 


36 in. 


3 


13 


10 


23 


11 


40 


46 


64 


79 


4 


27 


^8 


47 


81 


qs 


131 


ib^ 


b 


75 


105 
2ib 


129 


183 


22^ 


258 


Sb4 


450 


8 


I S3 


2bS 


.375 


ibO 

617 


527 


750 


923 


P 


20s 


200 


355 


III 


712 


1,006 


1,240 


10 


2b7 


3V8 


463 


S03 


926 


1,310 


1,613 


12 


422 


Sqb 


730 


1,033 


1,273 


1.468 


2,076 


2,554 


\l 


740 


1,021 


1,282 


1,818 


2,224 
3,So8 


2,464 


,3,bi7 


4,467 


i,ib8 


1,651 


2,022 


2,8b0 


4,045 


5,704 


7,047 


24 


2,.S9'= 


3,387 


4,iSS 


5,874 


7,202 


8.303 


11,744 
20,516 


14,46b 


30 


4,ili7 


i,y2o 


7,252 


10,557 


12,580 


14,504 


25,277 



Useful Information for Mechanics and 
Engineers. To find diameter of a circle 
multiply circumference by .31831. To 
find circumference of a circle multiply 
diameter by 3.1416. To find area of a cir- 
cle inultiply square of diameter by .7854. 
To find surface of a ball multiply square 
of diameter by 3.1416. To find side of an 
equal square multiply diameter by .8862. 
To find cubic inches in a ball multiply 
cube of diameter by .5236. Doubling the 
diameter of a pipe increases its capacity 
four times. Double riveting is from 16 
to 20 per cent stronger than single. One 
cubic foot of anthracite coal weighs about 
53 pounds. One cubic foot of bituminous 
coal weighs from 47 to 50 pounds. One 
ton of coal is equivalent to two cords of 
wood for steam purposes. A gallon of 
water (U. S. standard) weighs Sps pounds 
and contains 231 cubic inches. There are 
nine sqare feet of heating surface to each 
square foot of grate surface. A cubic 
foot of water contains 7!^ gallons, 1,728 
cubic inches, and weighs 625/2 pounds. 
Each nominal horse power of a boiler 
requires 30 to 35 pounds of water per 
hour. To sharpen dull files lay them in 
dilute sulphuric acid until they are eaten 
deep enough. A horse power is equiva- 
lent to raising 33,000 pounds one foot per 
minute, or 550 pounds one foot per sec- 
ond. The average consumption of coal 
for steam boilers is 12 pounds per hour 
for each square foot of grate surface. 
To find the pressure in pounds per 
square inch of a column of water multiply 
the height of the column in feet b>i .434. 
Steam rising from water at its boiling 
point (212 degrees) has a pressure equal 
to the atmosphere (14.7 pounds to the 
square inch). To evaporate one cubic 



foot of water requires the consumption 
of yyi pounds of ordinary coal, or about 
I pound of coal to i gallon of water. 
One-sixth of tensile strength of plate 
multiplied by thickness of plate and divi- 
ded by one-half the diameter of boiler 
gives safe working pressure for tubular 
boilers. For marine boilers add 20 per 
cent for drilled holes. No plate or bars 
of either steel or iron should be worked 
at a black or blue heat (say about Soo) ; 
the material will stand far more strain 
either red hot or cold, while at an inter- 
mediate point great risks will be run, 
and possibly strains produced which re- 
sult in rupture later on. 

BUSINESS ORGANIZATION 
Partnership. The general rule is that 
every person of sound mind, and not 
otherwise restrained by law, may enter 
into a contract of partnership. A part- 
ner may buy and sell partnership effects; 
make contracts in reference to the busi- 
ness of the firm; pay and receive money: 
draw, and indorse, and accept bills and 
notes; and all acts of such a nature, even 
though they be upon his own private ac- 
count, will bind the other partners, if 
connected with matters apparently 
having reference to the business of the 
firm, and transacted with other parties 
ignorant of the fact that such dealings 
are for the particular partner's private 
account. The representation or misrep- 
resentation of any fact made in any part- 
nership transaction by one partner, or 
the commission of any fraud in such tran- 
saction, will bind the entire firm, even 
though the other partners may have no 
connection with, or knowledge of the 
same. The death of a partner dissolves 
the partnership, unless there be an ex- 
press stipulation that, in such an event, 
the representatives of the deceased part- 
ner may continue the business in con- 
nection with the survivors, for the bene- 
fit of the widow and children. A part- 
nership is dissolved by operation of law; 
by a voluntary and bona fide assignment 
by any partner of his interest therein; 
by the bankruptcy or death of any of 
the partners; or by a war between the 
countries of which the partners are sub- 
jects. Immediately after a dissolution, 
notice of the same should be published in 
the papers, and a special notice sent to 
every person who has had dealings with 
the firm. If these precautions be not 
taken, each partner will still continue 
liable for the acts of the others to all 
persons who have had no notice of such 
dissolution. 

Don't enter into a partnership without 
carefully drawn articles, and don't sign 
tlie articles until the partnership funds 
are on deposit. Don't forget that a part- 
ner may be called upon to make good 
partnership losses with his individual 
property, and that each partner may 
be. Iield for the acts of the other 



THINGS WORTH REMEMBERING 



413 



partners as well as for his own. Don't 
enter a firm already established unless 
you are willing to become responsi- 
ble for its debts. Don't do anything 
out of the usual run of business 
without the consent of your part- 
ners. Don't mix private matters with 
partnership affairs, and don't continue in 
a partnership where trust and confidence 
are lacking. Don't continue a partner- 
sliip after expiration of articles, and do 
not make any change without due public 
notice. Don't dissolve a partnership 
without due public notice or without de- 
signating a member to settle all matters 
outstanding. 

Corporations. Several persons join- 
ing together for the accomplishment of 
any business or social purpose can legally 
organize themselves into a corporation, a 
form of partnership which combines the 
resources of all, and yet gives a limited 
pecuniary liability, amounting only to the 
amount of stock owned by each stock- 
holder. In the States, the legislature of 
each Commonwealth enjoys the power 
of regulating the corporations, and in the 
Territories this power is, of course, 
vested in the General Government. The 
actual cost of organization amounts to 
something less than $10, most of which 
is in fees to the Secretary of State. When 
the stock has been subscribed a meeting 
is called, and each shareholder casts a 
vote for every share which he owns or 
holds a proxy for, for each person who is 
to be elected director, or he may give one 
director as many votes as the number 
of shares he is voting, multiplied by 
the number of directors to be elected, 
amounts to, or distribute his votes as he 
chooses. Thus if he owns ten shares of 
stock and there are si.x directors to be 
elected, he has sixty votes, which he can 
give, either ten for each director, or 
twenty for each of three, or sixty for one, 
or in any other way he sees fit, so that 
his whole vote will not be more than sixty 
votes. These directors meet as soon 
after election as possible and choose 
a president, vice-president, secretary and 
treasurer, whereupon the corporation is 
ready for business. 

The law in all the States on the subject 
of incorporating companies is very simi- 
lar, and the necessary forms are to be 
obtained usually from the Secretary of 
State. 

Bonds. A written instrument, admit- 
ting an obligation on the part of the 
maker to pay a certain sum of money to 
another specified person at a fixer time, 
for a valuable consideration, is called a 
bond. Generally the bonds of business 
corporations are secured by mortgage, 
but some classes of bonds are dependent 
on the solvency or good faith of the com- 
pany issuing them. "The coupons attached 
to bonds represent the diflferent install- 
ments of interest, and are to be cut off 
and collected from time to time as the 



interest becomes payable. Bonds are 
sometimes issued without coupon^ and 
are then called registered bonds. Such 
bonds are payable only to the registered 
owner, and the interest on these is paid 
by check. Convertible bonds are such as 
contain provisions whereby they may be 
exchanged for stock, lands or other 
property. A bond for the payment of 
money differs from a promissory note 
only in having a seal. 

Stocks. The capital of corporations is 
always divided into shares, usually of 
$100 each. These are known as stock, 
and represent an interest in the property 
and profits of the company. A dividend 
is the distribution of the profits, pro- 
portionate to the number of shares held 
among the stockholders. Stock certifi- 
cates are written instruments, signed by 
the proper officers of the company, and 
certifying that the holder is the owner 
of a certain number of shares. These are 
transferable, and may be bought and sold 
the same as other property. The sum for 
which each share or certificate was issued 
is the par value, and the amount for 
which it can be sold the market value. 

Brokerage and Agency. A commis- 
sion merchant, or factor, is an agent in- 
trusted by his principal with goods to be 
sold, with the authority to deduct from 
the proceeds of the sales a certain sum 
agreed upon as compensation for his 
services, remitting the balance to his 
principal. 

In regard to the subject of an agency, 
the general rule is, that whatever a man 
may do in his own right he may also 
transact through another. Things of a 
personal nature, implying personal con- 
fidence on the part of the person possess- 
ing them, cannot be delegated. 

Infants, married women, lunatics, idi- 
ots, aliens, belligerents, and persons in- 
capable of making legal contracts, can- 
not act as principals in the appointment 
of agents. Infants and married women 
may, however, become principals in cer- 
tain cases. 

Don't do through another what would 
be illegal for you to do yourself. Don't 
lose any time in repudiating illegal acts 
of your agent. Don't make an illegal act 
of your agent's your own by accepting 
the benefit thereof. Don't transact busi- 
ness through an agent unless he can 
show that he stands in his principal's 
stead in the matter in hand. Don't, as 
an agent, appoint sub-agents without the 
consent of your principal. Don't go be- 
yond your authority in an agency unless 
you are willing to become personally 
responsible. Don't accept an agency, or 
act as an attorney in fact, in complicated 
matters unless your powers are clearly 
denned in writing. 

CONTRACTS 

The Law of Contracts. A contract is 
a mutual agreement between two com- 



THINGS WORTH REMEMBERING 



41S 



petent parties for a valuable considera- 
tion to do or not to do a particular thing. 
.It must have, i. Parties; 2. Subject Mat- 
ter; 3. Consideration; 4. Assent of the 
parties. There cannot be a contract 
when any of these are wanting. A con- 
sideration is the thing which induces a 
person to make a contract. An altera- 
tion of a contract in a material part, after 
its execution, renders it void. A con- 
tract the law forbids is void. Fraud ren- 
ders all contracts void. A contract made 
b)' a minor, a lunatic, or an idiot is not 
binding upon him, yet he can hold the 
party with whom he contracts, to just 
conditions of the contract. A contract 
not consistent with law or for immoral 
purposes is void. A fraudulent contract 
may be binding on the party guilty of 
fraud, although not laying any obligation 
on the part of-the party acting in good 
faith. A contract for the sale or purchase 
of personal property over a certain 
amount — ranging from $30 to $200 in 
some states — must be in writing. A con- 
tract which cannot be performed within 
a year must be in writing. A guaranty 
must be in writing. If no time of pay- 
ment is stated in the contract, payment 
must be made on the delivery of the 
goods or performance of the contract. A 
contract totally restraining the exercise 
of a man's trade or profession is void, but 
one restraining him in any particular 
place is not void. An offer or proposal, 
which includes the essential parts of a 
contract, beconie€ a contract as soon as 
accepted. A contract required by law to 
be in writing cannot be dissolved by 
verbal agreement. A contract cannot 
be partly written and partly verbal. 
It must be wholly written or wholly 
verbal. 

Don't enter into an agreement on a 
Sunday unless it is ratified on a week day. 
Don't make a contract with a person of 
unsound mind or under the influence of 
liquor, or otherwise under restraint of 
liberty, mind or body. Use caution in 
making contracts with an illiterate, blind 
or deaf and dumb person, and see to it 
that witnesses are present. Don't put a 
forced construction on a contract — the 
intent of the parties is a contract. Don]t 
suppose that you can withdraw a proposi- 
tion made in writing and sent by mail 
after the party to whom it was made has 
mailed an unconditional acceptance. 
Don't suppose that a conditional ac- 
ceptance of a proposition is binding 
on the party making the proposition. 
Don't forget that the courts will con- 
strue a contract according to the 
law prevailing where it was made. 
Don't forget that the law says "no 
consideration, no contract," and that 
the courts will not enforce a con- 
tract which is too severe in its provisions. 
Don't sign an agreement unless you have 
carefully weighed its provisions, which 
should all be fixed and certain. 



FARMING OPERATIONS 

How to Find the Number of Acres 
in a body of land. Rule. — Multiply the 
length by the width (in rods), and divide 
the product by 160 (carrying the division 
to 2 decimal places if there is a remain- 
der) : the result will be the answer in 
acres and hundredths. When the op- 
posite sides of a piece of land are of un- 
equal length, add them together and take 
one-half for the mean length or width. 

To Find Amount of Wire Fence Re- 
quired. Estimated number of pounds of 
barbed wire required to fence space or 
distance mentioned, with one, two, or 
three lines of wire, based upon each 
pound of wire measuring one rod (i65.-2 
feet): 

I Line 2 Line 3 Line 

I square acre, 50?/] lbs. ioi5^ lbs. 1S2 lbs. 

I side of a sq. acre, 12% " 25M " 38 " 

I square half-acre, 35 " 72 " 108 " 

I square mile, 1280 '" 2560 " 3840 " 

I side of square mile. 320 " 640 " g6o " 
100 rods in length, 100 " 200 " 300 " 
100 feet in length, 6,'(; " 12'a " i8i"a" 

To Determine Weights of Live Cattle. 

Measure in inches the girth around the 
breast, just behind the shoulder blade, 
and the length of the back from the tail 
to the fore part of the shoulder blade. 
Multiply the girth by the length and 
divide by 144. If the girth is less than 3 
feet, multiply the quotient by II. If be- 
tween 3 and S feet, multiply by 16. If be- 
tween s and 7 feet, multiply by 23. If 
between 7 and 9 feet, multiply by 31. If 
the animal is lean deduct i-20th from the 
result, or^ take the girth and length in 
feet, multiply the square of the girth by 
the length, and multiply the product by 
3.36. The result will be the answer in 
pounds. The live weight multiplied by 
.605, gives a near approximation to tlie 
net weight. 

To Find Gross and Net 'Weight and 
Price of Hogs. A short and simple 
method for finding the net weight or 
price of hogs, when the gross weight or 
price is given, and vice versa: 

Note. — It is generally assumed that the 
gross weight of hogs diminished by 1-5 
or 20 per cent of itself gives- the net 
weight, and the net weight increased by 
J4 or 25 per cent of itself, equals the 
gross weight. 

To find the net weight or gross price: 
Multiply the given number by .8 (tenths). 
To find the gross weight or net price: 
Divide the given number by .8 (tenths). 

To Estimate Hay in Mows or Stacks. 
Four hundred and fifty cubic feet of hay 
is roughly estimated as a ton, but there 
is great variation in the ratio of weight to 
volume, ranging from less than 400 to 
500 cu, ft., according to the kind of hay, 
time of cutting, and height of mow or 
stack. In general, the finer the stalk of 
the plant, and the larger the mow, the 
heavier the hay; also, of course, the inore 



THINGS WORTH REMEMBERING 



417 



closely packed in putting away, and the 
nearer the bottom of the mow the 
heavier. Grass allowed to stand till 
nearly ripe before cutting will .be the 
lighter, loose hay in loft will take toward 
500 cubic feet to the ton; in case of timo- 
thy hay about 420, and in case of clover 
hay, about 500 cubic feet will make a ton. 
In estimating bj' measurement, multiply 
together the figures representing the 
length, width, and height of hay, and 
divide the product by the number of feet 
in a ton. For example, if the hay is 40 ft. 
long, 16 ft. wide, and 18 ft. from the bot- 
tom to the top of the mow, and the bulk 
agreed is 450 cu. ft. to the ton, the mow 
will contain 40x16x18, which equals 11,520 
cu. ft.; 11,520 divided by 450 equals 25.6, 
or 25 3-5 tons. 

To Measure Corn on the Cob in Cribs 
When the Crib is Equilateral. Rule — 
Multiply the length in inches by the 
breadth in inches, and that again by the 
height in inches, and divide the product 
by 2,748 (the number of cubic inches in a 
heaped bushel), and the quotient will be 
the number of bushels of ears. Take two 
thirds of the quotient for the number of 
bushels of shelled corn. 

When the Crib is Flared at the Sides. 
Multiply half the sum of the top and bot- 
tom widths in inches by the perpendicu- 
lar height in inches, and that again b^' 
the length in inches, and divide the pro- 
duct by 2,748; the quotient will be the 
number of heaped bushels of ears. Take 
two thirds of the quotient for the number 
of bushels of shelled corn. 

How to Find the Contents of a Wagon 
Box. A common Wagon Box is a little 
more than ten feet long and three feet 
wide, and will hold about two bushels for 
every inch in deptli. 

Rule. — Multiplj' the depth of the wag- 
on box in inches by 2, and you have the 
number of bushels. 

If the wagon box is 11 feet long, multi- 
ply the depth in inches by 2, and add 
one-tenth of the number of bushels to it- 
self 

To Measure the Woodpile multiply the 
length by the width and height, and 
divide by 128. 

A cord of wood is 8 ft. long, 4 ft. wide 
and 4 ft. high. 

A Good Crop of Farm Products per Acre 

Alfalfa 4 tons 

Barley 50 bus. 

Beans, field 20 " 

Buckwheat 20 " 

Cabbage 3 tons 

Clover 2^ " 

Corn (shelled) 60 bus. 

Cotton I bale 

Cowpeas 15 bus. 

Field peas 20 " 

Flax 15 " 

Hay 2 tons 

Mangels 24 " 

Millet 3 " 



Oats 50 bus. 

Potatoes 200 

Rape 20 tons 

Rice 50 bus. 

Rutabagas 25 tons 

Rye 25 bus. 

Sorghum 10 tons 

Sugar beets 15 " 

Sugar-cane 20 " 

Sweet potatoes 200 bus. 

Tobacco 1,200 lbs. 

Turnips 20 tons 

Wheat (spring) 25 bus. 

Wheat (winter) 30 " 

LEGAL HOLIDAYS 

January i. New Year's: All States except 
Massachusetts, Minnesota, New Hampshire, 
and Rhode Island. January 8, Anniversary 
of Battle of New Orleans : Louisiana. Jan- 
uary 19, Lee's birthday : Florida, Georgia, 
North Carolina, and Virginia. 

February 12, Lincoln's Birthday; Illinois, 
Minnesota. New Jersey. New York, and 
Washington. February 22, Washington's 
Birthday : All States e.xcept Iowa, Miss- 
issippi, and New Mexico. 

March 2, Texan Independence Anni- 
versary: Texas. 

April, first Saturda)-, Arbor Day : Utah. 
April, first Wednesday'. Election Day : 
Rhode Island. April 19, Concord Day : 
Massachusetts. April 21, Anniversary of 
Battle of San Jacinto ; Te.xas. April 22, 
Arbor Day : Nebraska. April 26, Memorial 
Day : Alabama, Florida, Georgia, and Tenn- 
essee; 

May, first Friday Arbor Day ; Rhode Is- 
land and Idaho. Ma\' lo. Memorial Day; 
North Carolina. May 20, Mecklenburg 
Declaration of Independence ; North Caro- 
lina. May 30, Memorial Day ; All States ex- 
cept Alabama, Arkansas, Florida, Georgia, 
Kentucky, Louisiana. New Mexico, North 
Carolina, South Carolina. Texas, and Vir- 
ginia. 

June 3, Jefferson Davis' Birthday : 
Florida. 

July 4. Independence Day ; All States and 
District of Columbia. Julv 24. Pioneers' 
Day: Utah. 

August 16, Bennington Battle Day : Ver- 
mont. 

September, first Monday, Labor Day: 
."X-II States and District of Columbia. Sep- 
tember 9, Admission Day : California. 

October 15. Lincoln Day: Connecticut. 
October 31. Admission into the Union Anni- 
versary ; Nevada, 

November, General Election Day (first 
Tuesday after first Monday) ; Arizona, Cali- 
fornia, Colorado, Florida, Idaho, Indiana, 
■Illinois, Maryland, Minnesota, Missouri, 
Montana, Nevada. New Hampshire, New 
Jersey. New York, North Dakota, OhiOr 
Oregon, Pennsylvania, Rhode Island, South 
C.qrolina, South Dakota, Tennessee, Texas, 
Washington, West Virginia, Wisconsin, 
and Wyoming, November, last Thursday, 
Thanksgiving Day: In all States, though 
not a stationary holiday in some. 



THINGS WORTH REMEMBERING 



419 



December 25, Christmas Daj- : All States 
and District of Columbia. 

Special Holidays. Arbor Day is a legal 
holiday in Idaho, Kansas, Rhode Island, 
and Wyoming, the day being set by the 
governor. Mardi Gras (the last day before 
Lent) is observed as a holiday in Alabama 
and Louisiana. Good Friday is observed 
as a holiday in Alabama, Georgia, Louisiana, 
Maryland, Minnesota, Pennsylvania, and 
Tennessee. Every Saturday after 12 o'clock 
noon is a legal holiday in New York, New 
Jersey, and New Orleans ; also from June to 
September in Colorado and Pennsylvania. 

THE LAW OF HOMESTEADS 

What is a homestead? It is a farm 
given to any man or woman who lives 
on it and cultivates it for five years. We 
say "given," for the charges are only 
about ten cents an acre — that is, the cost 
of surveying and recording, amounting in 
all for one-fourth of a square mile to $18, 
at most, and $4 of this sum is not pay- 
able for five years. 

How large a farm is a homestead? It 
is a farm of 160 acres, except on tracts 
one-half of which has been granted in 
aid of railroads or other public improve- 
ments. On such tracts the homestead is 
no more than half the usual size, unless 
the homesteader has served at least 
ninety days as a soldier. In that case, 
his homestead is a quarter-section any- 
where. 

Who may become a homesteader? Any 
man or woman — that is, any native of 
legal age, and any foreigner who has de- 
clared his intention to become a citizen, 
which any immigrant may do on the 
very day he lands in America. 

How does one become a homesteader? 
He goes to any United States land office, 
where he has free access to maps show- 
ing all the vacant lots in the neighboring 
regions. He then goes and picks the 
one he likes best, returns to the land 
office, makes an application, according to 
the legal forms furnished by the officer 
there, for that lot as his homestead, and 
leaves those forms for records, pays at 
most $14, and is henceforth, monarch of 
all he surveys on the farm of his choice. 
But the homesteader is not obliged to go 
in person to the government land office. 
In most cases he can ascertain from local 
land-agents or residents what lands are 
vacant, and then make his application 
for the homestead he wishes to occupy, 
before the clerk of the court in the 
county where it lies, sending with it an 
affidavit, with his reasons for not appear- 
ing in person. 

How soon must a homesteader begin 
to occupy his land? At any time within 
six months after his application is put on 
record, and he may joitrney away from 
his land at will, if not absent more than 
half a year at once, and provided that he 
fixes his residence nowhere else. 

Can a homesteader become the full 



owner of his farm sooner than at the 
end of five years? Yes; after six months 
residence he can, at any time, purchase 
his land by paying the government price, 
the maximum of which is $2.50, and the 
minimum half that sum, per acre. 

What if a homesteader is in debt? His 
homestead is e.xempt from liabilities for 
any debt contracted previous to his per- 
fecting his claim to that land; and in 
some states it is not liable to attachment 
for any subsequent debt. 

How is a full title finally obtained? 
.After the homesteader has resided on his 
land, and tilled it for five years, if at any 
time within two years he proves that 
fact to the register of the land office 
where his application was recorded, that 
officer will obtain for him from Wash- 
ington a full title to his land, charging 
him a fee of only $4. 

POINTERS FOR LANDLORD AND 

TENANT 
"Don't occupy premises until a written 
lease is in your possession, and don't 
depend on promises of a landlord unless 
they are part of such lease. Don't accept 
a married woman as tenant unless the 
law of the State permit her to make an 
executory contract. Don't think that you 
can legally eject sub-tenants unless you 
have given them notice of the tenant's 
forfeiture of his lease. Don't make such 
improvements in premises occupied by 
you as the law would regard as immov- 
able fixtures, unless you are willing to 
turn them over to the landlord when 
your lease expires. A building erected 
on foundations sunk into the ground 
would become part of the realty and thus 
belong to the landlord. Don't think, 
however, that you have no right to re- 
move trade fixtures erected by you. 
Don't accept less than thirty days' notice 
when you rent by the month. Don't 
forget that where premises are let for 
illegal use the law will not aid you in 
collecting arrears for rent." 

LAND MEASUREMENTS IN THE 
UNITED STATES 



6 


5 


4 


3 


2 


I 


7 


8 


9 


10 ' 


II 


12 


18 


17 


16 


15 


14 


13 


■9 


20 


21 


22 


23 


24 


30 


29 


28 


27 


26 


25 


31 


32 


33 


34 


35 


36 



A Township is 6 miles square, and 
contains 36 sections, which are numbered 
from the north-east corner of the town- 
ship across to west, and back on the 
second tier to east, then west again on 
the third tier, as shown in the diagram. 
Section 16 is designated as School Land; 



THINGS WORTH REMEMBERING 



421 



also section 36, in some of the new 
States. The sections are all divided in 
quarters, which are named by the cardi- 
nal points of the compass. The quarters 
are divided in the same way. The town- 
ship lines running north and south are 
called Ranges, and are numbered east 
and west from a principal meridian. The 
townships are numbered N. and S. from 
an established Base line. The descrip- 
tion of a forty-acre lot would read; The 
south^ half of the west half of the south- 
west quarter of section i in township 24, 
north of range 7 west, or as the case 
might be; and sometimes will fall short 
and sometimes overrun the number of 
acres it is supposed to contain. 

INTEREST AND LIMITATION 
LAWS 



States and 
Territories. 



Alabama 

Arkansas 

Arizona 

California 

Colorado 

Connecticut 

Delaware 

Dist. of Columbia 

Florida 

Georgia 

Idaho 

Illinois 

Indiana 

Iowa 

Kansas 

Kentucky 

Louisiana 

Maine 

Maryland 

Massachusetts . . . 

Michigan 

Minnesota 

Mississippi 

Missouri 

Montana 

Nebraska 

Nevada 

New Hampshire. 

New Jersey 

New Mexico 

New York 

North Carolina .. 
North Dakota.... 

Ohio 

Oklahoma 

Oregon 

Pennsylvania — 
Rhode Island — 
South Carolina... 
South Dakota — 

Tennessee 

Texas 

Utah 

Vermont 

Virginia 

Washington 

West Virginia. -. 

Wisconsin 

Wyoming 



Interest 
Laws. 



Legal 
Rates 



Rate Al 
lowed by 
Contract, 



Per ct. 



Any rate. 
Any rate 
Any rate, 
.'Vny rate, 
6 
10 



Any rate. 

6 
Any rate. 



Any rate. 

10 
Any rate. 

6 

6 



6tt 
6 



Any rate. 

8 

12 

Any rate. 

ID 

Any rate. 
6 
6 



Statutes of 
Limitations 



Judg- 
m ts 
Yrs. 



5 
5 
6 
t 



6* 



5U 

6 
20 
20 

7 

20(/) 



■5K 
5 



Notes 
Yrs. 



6* 
5 

6 

M 

6 1! 
3 
5 
6 

5 



Open 

Acct's 

Yrs. 



* Under seal, 10 yrs. t If made in State; ifoutside, 
2 yrs, tNo law and no decisions regarding judg* 
ments. S Unless a different rate is expressly stipu- 
lated. 1 Under seal, 20 yrs. ft New York has by a 
recent law legalized any rate of interest on call loans 
of S5,oco or upward, on collateral security. t± Be- 
comes dormant but may be revived. §§Si>c years 
Irom last item. ((?) Negotiable notes 6 yrs.; non- 
negotiable 17 yrs.; f^)io and 15 yrs . 



Computation of Interest. To find the 
interest on any sum, multiply the prin- 
cipal by the number of days, and then 
proceed as follows: 

For four per cent divide by 90 

For five per cent divide by 72 

For six per cent divide by 60 

For eight per cent divide by 45 

For nine per cent divide by 40 

For ten per cent divide by 36 

NATURALIZATION LAWS OF THE 
UNITED STATES 

The conditions under and the manner 
in which an alien may be admitted to 
become a citizen of the United States are 
prescribed by Sections 2165-74 oi the 
Revised Statutes of the United States. 

Declaration of Intention. The alien 
must declare upon oath, before a circuit 
court of the United States, or a district, 
or supreme court of the Territories, or a 
court of record of any of the states hav- 
ing common law jurisdiction, and a seal 
and clerk, two years at least prior to his 
admission, that it is, bona fide, his in- 
tention to become a citizen of the United 
States, and to renounce forever all alle- 
giance and fidelity to any foreign prince 
or State, and particularly to the one of 
which he may be at the time a citizen or 
subject. 

To find out where the proper court is 
located or gain other important informa- 
tion, inquire of the County Clerk of your 
county. 

Oath on Application for Admission. 
He must, at the time of his application 
to be admitted, declare on oath, before 
some one of the courts above specified, 
■'that he will support the Constitution of 
the United States, and that he absolutely 
and entirely renounces and abjures all 
allegiance and fidelity to every foreign 
prince, potentate, State or sovereignty, 
and particularly, by name, to the prince, 
potentate. State or sovereignty of which 
he was before a citizen or subject," which 
proceedings must be recorded by the 
clerk of the court. 

Conditions for Citizenship. If it shall 
appear to the satisfaction of the court to 
which the alien has applied that he has 
resided continuously within the United 
States for at least five years, and within 
the State or Territory where such court 
is at the time held one year at least: and 
during that time "he has behaved as a 
man of good moral character, attached 
to the Constitution of the United States,, 
and well disposed to the good order and 
happiness of the same," he will be- 
admitted to citizenship. 

Titles of Nobility. If the applicant 
has borne any hereditary title or order 
of nobility, he must make an express 
renunciation of the same at the time of 
his application. 

Soldiers. Any alien of the age of 
twenty-one years and upward: who has 



THINGS WORTH REMEMBERING 



423 



been in the armies of the United States 
and has been honorably discharged 
therefrom, may become a citizen on his 
petition, without any previous declara- 
tion of intention, provided that he has 
resided in the United States at least one 
year previous to his application, and is 
of good moral character. 

Minors. Any alien under the age of 
twenty-one years who has resided in the 
United States three years next preceding 
his arriving at that age, and who has 
continued to reside therein to the time 
he may make application to be admitted 
a citizen thereof, may, after he arrives 
at the age of twenty-one years, and after 
he has resided five years within the 
United States, including the three years 
of his minority, be admitted a citizen; 
but he must make a declaration on oath 
and prove to the satisfaction of the court 
that for two years next preceding it has 
been his bona fide intention to become a 
citizen. 

Children of Naturalized Citizens. The 
children of persons who have been dulj' 
naturalized, being under the age of 
twent}f-one years at the time of the 
naturalization of their parents, shall, if 
dwelling in the United States, be con- 
sidered as citizens thereof. 

Citizens' Children Who Are Born 
Abroad. The children of persons who 
now are or have been citizens of the 
United States are, though born out of 
the limits and jurisdiction of the United 
States, considered as citizens thereof. 

Protection Abroad to Naturalized Citi- 
zens. Section 2,000 of the Revised Stat- 
utes of the United States declares that 
"all naturalized citizens of the United 
States while in foreign countries are 
entitled to and shall receive from this 
government the same protection of per- 
sons and property which is accorded to 
native-born citizens." 

The Right of Suffrage. The right to 
vote comes from the State, and is a State 
gift. Naturalization is a Federal right 
and is a gift of the Union, not of any one 
State. In nearly one-half of the Union 
aliens (who have declared intentions) 
vote and have the right to vote equally 
with naturalized or native-born citizens. 
In the other half only actual citizens 
may vote. The Federal naturalization 
laws apply to the whole Union alike, and 
provide that no alien may be naturalized 
until after five years' residence. Even 
after five years' residence and due natu- 
ralization he is not entitled to vote unless 
the laws of the State confer the privilege 
upon him, and in several States he maj- 
vote six months after landing, if he has 
declared his intention, under United 
States law, to become a citizen. 

OWNERSHIP AND TRANSFER 

Deeds. The acknowledgment of a 
deed can only be made before certain 



persons authorized to take the same, 
such as Justices of the Peace, Notaries, 
Masters in Chancery, Judges and Clerks 
of the Courts, Commissioners of Deeds, 
etc. A deed without consideration is 
void. Any person of legal age, com- 
petent to transact business, and owning 
real estate, may convey it by deed. The 
deed takes effect upon its delivery to the 
person authorized to receive it, and 
should be recorded at once, After the 
acknowledgment of a deed the parties 
have no right to make the slightest alter- 
ation. The person making the deed is 
called the grantor, the person to whom 
the deed is delivered is called grantee. 
A Warranty Deed. — The grantor war- 
rants the title to be good, and agrees to 
defend the same against all persons. A 
Quit Claim Deed releases only what in- 
terest the grantor has in the property. 
Never purchase real estate without a 
careful examination of the title, either by 
yourself, or a trusty attorney. ' Always 
procure an abstract of- title before ad- 
vancing money or signing contract for 
purchase of land or lots. 

Don't accept a deed unless all the fol- 
lowing conditions are complied with: I. 
It must be signed, sealed, and witnessed. 
2. Interlineations must be mentioned in 
the certificate of acknowledgment. 3. All 
the partners must join in a deed from a 
partnership. 4. A deed from a corpora- 
tion should bear the corporate seal and 
be signed by officers designated in the 
resolution of the directors authorizing it. 
5. A deed from a married woman should 
be joined in by the husband^ and a deed 
from the husband should be joined in by 
the wife. 6. A deed from an executor 
should recite his power of sale. 7. The 
consideration must be expressed. Don't 
deep property to your wife direct. A 
deed to your wife does not cut off obliga- 
tions contracted previously. Don't pay 
consideration money on a conveyance of 
real estate until the record has been 
searched to the moment of passing title, 
and unless you know of your own know- 
ledge that no judgments, mortgages, or 
tax liens are outstanding against the 
property. Don't delay in having a deed 
or mortgage recorded. Don't attempt to 
give a better title than you have your- 
self. Don't purchase real estate unless 
the records have been thoroughly 
searched for all liens known to the law, 
or until all notices of action against the 
same have been discharged. Don't think 
that you have no right to sell perishable 
property on which you have a lien. Your 
lien will attach to the proceeds. Don't 
foreclose a lien without proper notice. 
Don't make payments to a contractor be- 
fore you have full knowledge of all liens 
filed. Don't forget that liens take pre- 
cedence according to priority, and that 
interest always runs on a judgment. 

Mortgages. Mortgages are conditional 
conveyances of estate or property by way 



THINGS WORTH REMEMBERING 



425 



of pledge to secure ;i debt, and become 
void upon the satisfaction of the indebt- 
edness. All mortgages must be in writ- 
ing, and be signed and sealed. There are 
two kinds of mortgages: a real estate 
mortgage, and a chattel mortgage. The 
former is a mortgage on real estate, the 
latter a mortgage on personal property. 
A mortgagee may sell or transfer his 
mortgage to another party. Mortgages 
given with the intent to defraud credi- 
tors are void, as to all persons knowing 
of the fraudulent intent. When the debt 
is paid for which tlie mortgage was 
given, the mortgage is void. A foreclos- 
ure is the legal proceeding to sell the 
mortgaged property to satisfy the debt. 
A chattel mortgage given on personal 
property which is left in possession of 
mortgagor, is prima facie void as to cred- 
itors of mortgagor. To render it valid 
it must contain permission by mortga- 
gee that mortgagor may retain posses- 
sion of the chattels, and that mortgagor 
may take possession of them whenever 
he feels himself insecure for any reason. 
Mortgages should be recorded with 
promptness after their execution. The 
first mortgage on record is the first lien 
on the property, notwithstanding an- 
other mortgage was given first, as to 
all persons not aware of that fact. 
A mortgage on real estate is released 
by deed of relief under seal, and 
acknowledged, or receipt of satisfaction 
of the debt entered upon the mar- 
gin of the record of mortgage by 
mortgagee. Chattels must generally be 
acknowledged before a Justice of the 
Peace of the Township where tlie mort- 
gagor resides. In writing mortgages 
always insert the same description of 
land and lots as given in the deeds of 
same property. 

Don't lose any time in having a mort- 
gage properly recorded. Don't pay in- 
stallments on chattel mortgages unless 
the same are indorsed thereon. Don't 
lose sight of the fact that a chattel mort- 
gage is a conditional bill of sale. Don't 
accept a chattel mortgage the term 
whereof is for more than a year. Don't 
neglect to have a chattel mortgage 
signed, sealed and witnessed, and don't 
fail to see to it that the schedule con- ' 
tains every article embraced under it. 
Don't fail to see to it that goods or chat- 
tels mortgaged to you are properly in- 
sured. Don't suppose that a chattel 
mortgage is valid when the debt to be 
secured by it is not. Don't give a chat- 
tel mortgage payable on demand unless 
you are prepared to forfeit the chattels 
at any moment. Don't think that des- 
truction by fire or otherwise of the chat- 
tels mortgaged wipes out the debt. 
Don't forget that foreclosure in the case 
of a c'nattel mortgage is unnecessary ex- 
cept to cut off claims of other creditors. 
Notes. In giving a note remember that : 
A joint note is one signed by two or more 



persons, each becoming liable for the whole 
amount. A negotiable note must be made 
payable to bearer, or be properly indorsed 
by the person to whose order it is made. 
If the indorser wishes to avoid responsi- 
bility, he can indorse "without recourse." 
Demand notes are payable on presentation 
without grace, and bear legal interest, after 
a demand has been. made, if not so written. 
An indorser on a demand note is holden 
only for a limited time, variable in different 
States. Notes dated Sunday are void. 
.Altering a note in any manner, by the 
holder, makes it void. Notes given by 
minors are void. Notes obtained by fraud, 
or given by an intoxicated person, cannot be 
collected. The maker of a note that is lost 
or stolen is not released from payment if 
the amount and consideration can be proven. 
An indorser has a right of action against 
all whose names were previously on a note 
indorsed by him. Deposits of Money in a 
bank -placed to the credit of depositors, are 
always subject to their check for full 
amount due. 

To be on the Safe Side, see to it that 
any note offered for negotiation: is dated 
correctly; specifies the amount of money 
to be paid; names the person to whom it 
is to be paid; includes the words "or or- 
der'' after the name of the payee, if it Is 
desired to make the note negotiable; ap- 
points a place where the payment is to be 
made; states that the note is made "for 
value received;" and is signed by the 
maker or his duly authorized representa- 
tive. In some States phrases are re- 
quired in the body of the note, such as, 
"without defalcation or discount;" but, 
as a general thing, that fact is under- 
stood without the statement. 

A Guarantee for the Purchase of an 
Animal 

Chicago. Illinois, January z, 1908. 

In Consideration of Dollars, 

for a. . . .horse, I hereby guarantee. . . . to 
be only ... .years old, sound, free from 
vice, and quiet to ride or drive. N. B. 
This guaranty embraces every cause of 
unsoundness that can be detected and the 
seller will be held for all the defects in 
the animal at the time of sale. This is 
the only safe and satisfactory way for 
a man to purchase a horse who is not 
an experienced judge of horses. 

To Send Money by Mail use a Bank 
Draft, a Post Office Order, a Registered 
Letter, or an Express Order. Never send 
money by your personal check, unless you 
are rated in commercial agencies. It may 
cause much delay to have it certified. There 
is also generally expense connected with the 
cashing of the check. This may be charged 
to your account. To avoid these annoy- 
ances pay only your local bills with per- 
sonal checks. Never send cash through 
the mails, especially metal. Coins easily 
make holes in envelopes, and even bills 
are easily detected and often stolen. 



THINGS WORTH REMEMBERING 



427 



PARLIAMENTARY LAW AT A 
GLANCE 

List of Motions Arranged According to 
their Purpose and Effect 

(.Letters refer to rules below.) 

Modifying or amending. 

8. To amend or to substitute, or to 

divide the question K 

To refer to cominittee. 

7. To commit (or recommit) D 

Deferring Action. 

6. To postpone to a fixed time C 

4. To lay on the table A E G 

Suppressing or extending debate. 

5. For the previous question.. .A E M 

To limit, or close, debate A M 

To extend limits of debate A 

Suppressing the question. 

Objection to consideration of ques- 
tion A H M N 

9. To postpone indefinitely D E 

4. To lay upon the table A E G 

To bring up a question the second time. 
To reconsider debatable question 

D E F I 

To reconsider imdebatable question 

A E F I 

Concerning Orders, Rules, etc. 
3. For the orders of the day. A E H N 
To make subject a special order 

M 

To amend the rules M 

To suspend the rules A E F M 

To take up a question out of its 

proper order A E 

To take from the table. .... .A E G 

Questions touching priority of busi- 
ness . .• A 

Questions of privilege. 

Asking leave to continue speaking 

after indecorum A 

Appeal from chair's decision touch- 
ing indecorum A E H L 

Appeal from chair's decision gen- 
erally E H L 

Question upon reading of papers 

A E 

Withdrawal of a motion A E 

Closing a meeting. 
2. To adjourn (in committees, to rise), 
or to take a recess, without 

limitation A E F 

I. To fix the time to which to ad- 
journ B 

Order of Precedence. — The motions 
above numbered i to 9 take precedence 
over all others in the order given, and any 
one of them, except to amend or substitute, 
is in order while a motion of a lower rank 
is pending. 

Rule A. Undebatable, but remarks may be 
tacitly allowed. 

Rule B. Undebatable if another ques- 
is before the assembly. 

Rule C. Limited debate allowed on pro- 
priety of postponement only. 

Rule D. Opens the main question to de- 
bate. Motions not so marked do not allow 
of reference to main question. 



Rule E. Cannot be amended. Motion to 
adjourn can be amended when there is no 
other business before the house. 

Rule F. Cannot be reconsidered. 

Rule G. An affirmative vote cannot be re- 
considered. 

Rule H. In order when another has the 
floor. 

Rule L A motion to reconsider may be 
moved and entered when another has the 
floor, but the business then before the house 
may not be set aside. This motion can only 
be entertained when made b}' one who voted 
originally with the prevailing side. When 
called up it takes precedence of all others 
which may come up, excepting only motions 
relating to adjournment. 

Rule K. A motion to amend an amend- 
ment cannot be amended. 

Rule L. When an appeal from the 
chair's decision results in a tie vote, the 
chair is sustained. 

Rule M. Requires a two-thirds vote un- 
less special rules have been enacted. 

Rule N. Does not require to be seconded. 

General Rules. 

No motion is open for discussion until it 
has been stated by the chair. 

The maker of a motion cannot modify it 
or withdraw it after it has been stated by 
the chair, except by general consent. 

Only one reconsideration of a question is 
permitted. 

A motion to adjourn, to lay on the table, 
or to take from the table, cannot be renewed 
unless some other motion has been made in 
the interval. 

On motion to strike out the words, "Shall 
the words stand part of the motion ?" unless 
a majority sustains the words, they are 
struck out. 

On motion for previous question, the 
form to be observed is, "Shall the main 
question be now put?" This, if carried, ends 
debate. 

On an appeal from the chair's decision, 
"Shall the decision be sustained as the rid- 
ing of the house?" The chair is generally 
sustained. 

On motion for orders of the day, "Will 
the house now proceed to the orders of the 
day?" This, if carried, supersedes interven- 
ing motions. 

When an objection is raised to consider- 
ing questions, "Shall the question be con- 
sidered?" objections may be made by any 
member before debate has commenced, 
but not subsequently. 

PATENTS, COPYRIGHTS AND 
TRADE MARKS 
To Test a Patent. When you have 
made an invention, show a drawing or 
model of it to two friends in whom you 
have confidence, and have them sign the 
drawing or write their names on the 
model. Don't lose or destroj' the draw- 
ing or model, for some day it may be 
needed as evidence. Select a good pa- 
tent attorney, pay him $5 to find out 



THINGS WORTH REMEMBERING 



429 



whetlier your invention is new and pa- 
tentable, and have him send you copies 
of the patents which he finds most closely 
resembling j'our invention. If there are 
real differences between your invention 
and those shown in the patents sent you, 
and your invention is better than the 
others, appl)' for a patent as soon as 
possible. If, on the other hand, the dif- 
ferences are slight or superficial, and do 
not add to the commercial value of the 
article, don't waste any money in getting 
a patent. 

What is Patentable. Combinations of 
old materials and old principles to effect 
a new result is entitled to a patent. A 
combination must accomplish a new re- 
sult, or an old result by a new mode of 
action, to entitle to a patent. It is no 
objection that the separate parts of a 
machine arc old. 

Ambiguity. If the description does not 
sufficiently set forth the new and the old. 
so that the exact parts to be patented 
can be ascertained, it is void. The speci- 
fication must express in exact terms the 
particular improvement, or the patentee 
cannot recover in an action for infringe- 
ment. 

To Apply for a Patent. Write to the 
Commissioner of Patents: aijd also file 
in the Patent Office a written descrip- 
tion of the invention, and of the manner 
and process of making, constructing, 
compounding and using it. in full, clear, 
concise, and exact terms, so as to dis- 
tinguish it from other inventions; and 
particular!}' point out and distinctly 
claim the part, improvement, or com- 
bination which you claim as your in- 
vention or discovery. The specification 
and claim must be signed by the inventor 
and attested by two witnesses. When 
the nature of the case admits of draw- 
ings, furnish a drawing of the required 
size, signed by the inventor or his at- 
torney in fact, and attested .by two wit- 
nesses, which shall be filed in the Patent 
Office 

What a Patent Is. Every patent con- 
tains a short title or description of the 
invention or discovery, correctly indicat- 
ing its nature and design, and a grant 
to the patentee, his heirs or assigns, for 
the term of seventeen years of the ex- 
clusive right to make, use, and vend the 
invention or discovery throughout the 
United States and the Territories, refer- 
ring to the specification for the particu- 
lars thereof. 

A Caveat. Any citizen of the United 
States who has made a new invention 
or discovery, and desires more time to 
mature the same, may, on payment of a 
fee of ten dollars, file in the Patent Ofifice 
a caveat setting forth the object and the 
distinguishing characteristics of the in- 
vention, and praying protection of his 
right until he shall have matured his in- 
vention. Such caveats shall be filed in 
the confidential archives of the office and 



preserved in secrecy, and shall be opera- 
tive for the term of one year from the 
filing thereof. 

How to Use the Patent. After you 
have applied for a patent and made a 
model or sample, prepare either to manu- 
facture and sell your invention yourself, 
or to sell the patent to some one who 
will do so. Find out what it will cost to 
manufacture the invention in quantities, 
what such things usually sell for to job- 
bers, retailers and the public. This in- 
formation is valuable in negotiating the 
sale of the patent and should be full and 
accurate. Don't expect to make a for- 
tune from your patent at once. If you 
cannot sell for cash, sell on a royalty, 
provided the buyer is reliable and res- 
ponsible. Don't sign any contracts with- 
out first submitting them to your patent 
attorney, and be governed by his advice. 

Special Points About the Patent Laws. 
Citizens of foreign countries can obtain 
patents in the United States upon the 
same terms as our own citizens. 

Valid patents cannot be obtained in 
most foreign countries after the issuance 
of patents for the same invention in this 
country. 

Where the shape or particular form or 
contour of an article constitutes the gist 
of an invention a design "patent" af- 
fords ample protection. 

Under the laws of the United States a 
patentee is not required to introduce his 
invention upon the market or manufac- 
ture the same for sale. 

Valid patents may be obtained in 
Canada for inventions patented in the 
United States if applied for within one 
year after the date of the United States 
patent. 

A patentee who shows or describes a 
feature in his patent for which he makes 
no claim is debarred from subsequently 
securing a patent for the feature so des- 
cribed. 

Officers and employees of the United 
States patent otifice are prohibited by law 
from acquiring any interest in letters 
patent during their official connection 
with the patent office. 

Inventions of an injurious or fraudu- 
lent character, such as imitations of 
standard articles of food, inventions 
which are against public morals, as 
gambling devices, are denied protection 
by the patent office. 

In case of the death of an inventor 
the right of applying for and receiving 
a patent devolves upon his executor or 
administrator, who will be granted a 
patent as trustee for the heirs-at-law of 
the inventor. 

In case of infringement of a design 
patent the complainant can recover from 
the defendant the sum of $20, or if the 
profits of the infringer have exceeded 
this sum, the patentee is entitled to a 
judgment for the full amount of such 
profits. 



THINGS WORTH REMEMBERING 



431 



How to Apply for a Copyright. A 

copyright is the exclusive right, assured 
by the government, of printing, pub- 
lishing and vending copies of books, 
maps, charts, engravings, drawings, 
musical compositions. Address all com- 
munication to the Librarian of Con- 
gress, Washington, D. C. Applica- 
tion blanks will be sent you free of 
charge. Upon receipt, fill in, according 
to printed directions, the name of appli- 
cant, nature of article, title of work, 
name of claimant of copyright, the 
country in which the article is to be 
printed, name of author, the name and 
address to whom the reply is to be 
mailed. Send also two printed title pages 
when application is made and mail two 
full copies of the article, in best binding, 
soon as the first edition comes from 
press. (Unless the copies are sent the 
copyright becomes invalid.) 

The fee is one dollar (not payable in 
postage stamps). 

A Trademark May be Secured by 
causing to be recorded in the Patent 
Office the name, residence and place of 
business of persons desiring the trade- 
mark, the class of merchandise and de- 
scription of the same, a description of 
the trademark itself with facsimiles, 
the length of time that the said 
mark has already been used; by pay- 
ment of the required fee. $6 for labels 
and $25 for trademarks; by complying 
with such regulations as may be pres- 
cribed by the commissioner of patents. 
A lawful trademark must consist of some 
arbitrary word (not the name of a per- 
son or place), indicating or not the use 
or nature of the thing to which it is ap- 
plied; of some designation symbol, or of 
both said word and symbol. 

UNITED STATES POSTAL REGU- 
LATIONS 

Domestic mail matter includes matter 
deposited in the mails for local delivery, 
or for transmission from one place to 
another within the United States, or to 
or from or between the possessions of 
the United States. 

Porto Rico and Hawaii are included 
in the term "United States." The Phil- 
ippine Archipelago, Guam, Tutuila (in- 
cluding all adjacent islands of the Sa- 
moan group which are possessions of the 
United States), and the Canal Zone are 
included in the term "Possessions of the 
United States." The term, "Canal Zone" 
includes all the territory purchased from 
the Republic of Panama, embracing the 
"Canal Zone" proper and the islands in 
the Bay of Panama named Perico, Naos. 
Culebra, and Flamenco. 

Domestic rates of postage apply to 
mail matter sent from the United States 
to Canada, Cuba, Mexico, the Republic 
of Panama, and the United States pos- 
tal agency at Shanghai, China, and mat- 
ter addressed to officers or members of 



the crew of vessels of war of the United 
States. 

Rates of Postage 

Postal Cards. One cent each, go with- 
out further charge to all parts of the 
United States (including its possessions) 
Canada and Mexico. Cards for foreign 
countries (within the Postal Union) 2 
cents each. 

Local or "Drop" Letters, that is, for 
the city or town where deposited, 2 cents 
where the carrier system is adopted, and 
I cent where there is no carrier system. 

All Letters, to all parts of the TJnited 
States, Canada, Cuba, Republic of 
Panama, Mexico, Great Britain, Ireland 
and Germany, 2 cents for each ounce or 
fraction thereof. 

First Class. Letters and all other writ- 
ten matter, whether sealed or unsealed, 
and all other matter, sealed, nailed, 
sewed, or fastened in any manner so that 
it cannot be quickly examined, 2 cents 
for each ounce or fraction thereof. 

Second Class. Only for publishers and 
news agents, i cent per pound. News- 
papers and Periodicals (regular publica- 
tions) can be mailed by the public at 
the rate of i cent for each 4 ounces or 
fraction thereof. 

Third Class. Printed matter, in un- 
sealed wrappers only (all matter en- 
closed in notched envelopes must pay 
letter rates) i cent for eacli 2 ounces or 
fraction thereof, which must be fully pre- 
paid. This includes books, circulars, 
chromos, engravings,, handbills, litho- 
graphs, music, pamphlets, proof-sheets 
and manuscript accompanying the same, 
reproductions by the electric pen, hecto- 
graph, metallograph, papyrograph, and 
in short any reproduction upon paper, 
by any process except handwriting, the 
copying press, typewriter and the neo- 
style process. Limit of weight 4 lbs., 
except for a single book, which may 
weigh more. 

Fourth Class. All mailable matter 
not included in the three preceding 
classes which is so prepared for mailing 
as to be easily withdrawn from the wrap- 
per and examined, i cent per ounce or 
fraction thereof. Limit of weight 4 lbs. 
Full prepayment compulsory. 

Note. — Matter of a higher class in- 
closed with matter of a lower class sub- 
jects the whole package to the higher 
rate. 

Money Orders. The fees for the issue 
nf don.estic Money Orders are as fol- 
lows: Not exceeding $^..50, 3c. Exceed- 
ing $2.50 and not exceeding $5.00, Sc: 
exceeding $5, and not exceeding $10, 8c; 
exceeding $10 and not e.xceeding $20, loc; 
exceeding $20 and not e.xceeding $30, 12c: 
e.xceeding $30 and not exceeding $40, 15c: 
exceeding $40 and not exceeding $50, i8c: 
•exceeding $50 and not exceedink $60, 20c: 
e.xceeding $60 and not exceeding $75, 25c: 
exceeding $75 and not exceeding $100, 30c. 



THINGS WORTH REMEMBERING 



433 



Registration. All kinds of postal mat- 
ter (except parcels to Barbadoes, Great 
Britain, Ireland, France, Netherlands and 
Uruguay) can be registered at the rate 
of eight cents for each package, in addi- 
tion to the regular rates of postage, to 
be fully prepaid by stamps. Each pack- 
age must bear the name and address of 
the sender, and a receipt will be returned 
from the person to whom addressed. 
Mail matter can be registered at all post 
offices in the United States. For first 
class sealed, registered, domestic mail 
matter, lost while in custody of the U. 
S. Postal Service, indemnity will be paid 
not to exceed $25 in any one case. For 
registered articles lost in the interna- 
tional mails, when addressed to a coun- 
try in the Postal Union, indemnity will 
be paid not to exceed 50 francs (or 
equivalent in U. S. money) in any one 
case. 

Free Delivery. The free delivery of 
mail matter at the residences of the peo- 
ple desiring it is required by law in every 
city of 50,000 or more population, and 
may be established at every place con- 
taining not less than 5,000 inhabitants. 

Foreign Postage. The rates for letters 
are for each ounce or fraction thereof 
and those for newspapers for 2 ounces 
or fraction thereof: 

To Great Britain, Ireland and Ger- 
many, letters 2 cents. To France, 
Spain, Austria, Denmark, Switzerland, 
Italy, Russia, Norway, Sv^reden, Turkey 
(European and Asiatic), Egypt, Aus- 
tralia (all parts); letters 5 cents; news- 
papers, I cent for each two ounces or 
fraction thereof. 

China: letters via San Francisco, 5 
cents; via Brindisi, 13 cents; 4 cents for 
each paper not weighing over 4 ounces. 
British India. Italian mail: letters, 5 
cents; newspapers, i cent for two ounces. 
Japan: letters, via San Francisco, 5 cents; 
newspapers, I cent for two ounces. 

Parcels Post. Arrangements are now 
made with the following foreign coun- 
tries, among others, admitting transmis- 
sion of parcels through the international 
mails (the maximum weight of the par- 
cels varying from 4 to 11 pounds, accord- 
ing to the terms of the arrangement in 
each case). The important countries 
are: Great Britain, Ireland, France, 
German}', Austria and Italy. 

Postal Don'ts. Don't forget to put 
your name and address in upper left- 
hand corner of envelope or package, so 
that we can return it or notify you in 
case mail is not deliverable. 

Don't use poor paper, envelopes or 
wrappers. 

DonH use weak ink; have it blue-black 
if you can. 

Don't leave off the name of street, post 
office, state or country when addressing 
country mail. 

Don't say "City" or "Town" when you 
mean "Chicago." 



Don't let the address take up all the 
space; leave room for postage stamp and 
postmark. 

Don't fail to weigh your matter before 
buying stamps. 

Don't forget the slighest fraction over 
the exact weight requires another rate 
of postage. 

Don't overlook the postage rates. 

Don't overlook, either, the particulars 
of foreign and domestic classification. 

Don't buy envelopes or wrappers hav- 
ing mucilage that won't stick. 

Don't post letters on the top of a box 
or in a package box. 

Don't drop circulars in a letter box in 
large quantities; bring them to the post 
office. 

Don't overlook the time-card on boxes 
if you are in a special hurry with your 
mail. 

Don't have any hesitation in calling for 
a foreign mail schedule when you want 
to be informed on mail steamers, par- 
cels-post regulations and foreign mails 
generally. 

Don't put valuables or money in un- 
registered letters. 

Don't send money in an ordinary let- 
ter; buy a money order or register it. 

WEIGHTS AND MEASURES 

Troy Weight. 24 grains make i 
pennyweight, 20 pwts. i ounce, 12 ozs. i 
pound. By this weight gold, silver and 
jewels only are weighed. 

Apothecaries' Weight. 20 grains make 
I scruple, 3 scruples I drachm, 8 drachms 
I ounce, 12 ounces i pound. 

Avoirdupois Weight. 16 drachms 
make i ounce, 16 ounces I pound, 25 
pounds I quarter, 4 quarters 100 weight, 
2,000 pounds I short ton, 2,240 pounds i 
long ton. 

Dry Measure. 2 pts. make i qt., 8 qts. 
I pk., 4 pks. I bu. or 2,8i5J^ cu. in. nearly, 
8 bus. make l quarter, 36 bus. i chaldron. 

Liquid or Wine Measure. English pt. 
20 ozs., American pt. 16 ozs., i gill 4 ozs., 
4 gills make I pt., 2 pts. I qt., 4 qts. i 
gal., 3i;.'2 gals. I bbl., 2 bbls. i hogshead. 

Time Measure. 60 sees, make i min., 
60 mins. I hr., 24 hrs. i da}', 7 days i wk., 
4 wks., I lunar mo., 28. 29, 30 or 31 days 
I calendar mo. (30 days i month in com- 
puting interest) ; 52 wks. and i day or 12 
calendar mths. make i yr.; 365 days, 5 
hrs., 48 mins. and 48 sees, make I solar 
year. 

Circular Measure. 60 sees, make i 
min.. 60 mins. i deg., 30 degs. i sign, 90 
degs. I quadrant, 4 quadrants or 360 degs. 
I circle. 

Long Measure (Distance). 3 barley- 
corns make i in., 12 ins. i ft., 3 ft. I yd., 
5V2 yds. I rod, 40 rods I fur.. 8 furs. I 
mile, 5,280 ft. or 1.760 yds. i mile, 3 miles 
I league. 

Cloth Measure. 2^4 ins. i nail, 4 nails 
I quar., 4 quars. I yard. 



THINGS WORTH REMEMBERING 



435 



Surveyor's Measure. 7.92 ins. i Ik., 25 
Iks. I rd.. 4 rds. or 66 ft. or 100 Iks. I ch., 
So chs. I mi., i sq. ch., 16 sq. rds. or 
perches, 10 sq. chs.. or 160 sq. rds. i acre, 
640 acres i sq. mile. Measure 209 ft. on 
each side and you will have a square 
acre. 

Square Measure. T44 sq. ins. i sq. ft., 
9 sq. ft. I sq. yd., 30^4 sq. yds. I rd. or i 
perch, 40 sq. rds. i rood, 4 roods or 43,- 
560 sq. ft. I acre. An acre is 209 feet 
square. 

Cubic Measure. 1,728 cu. ins. i cu. ft., 
27 cu. ft. I cu. yd., 128 cu. ft. (4 ft. high, 

4 ft. wide, 8 ft. long.) i cord of wood, 40 
cu. ft. I ton (shipping), 2,150.42 cu. ins. i 
std. bu., 268.8 cu. ins. i std. gal., i cu. ft. 
four-fifths of a bu., 24.75 cu. ft. (16!^ ft. 
long, I ft. high, Yi ft. thick) i perch of 
stone. 

United States Land Measure. -\ twp. 
is 36 sees, each a mi. sq.: a sec. is 640 
acres. A quar. sec, Yz mi. sq., is 160 
acres. .\n eighth sec, Y2 »ni- long north 
and south, and Ya nii- wd. is 80 acres. A 
sixteenth sec. Y-\ "li- sq. is 40 acres. 

Box Measure. \ box 4 feet long, 3 feet 

5 inches wide and 2 feet 8 inches deep 
will contain i ton of coal. A box 4 
inches by 4 inches square and 4J/5 inches 
deep will contain i quart. A box 7 inches 
by 4 inches square and i^Ys inches deep 
will contain a half gallon. A box 8 inches 
by 8 inches square and ^Ys inches deep 
will contain I gallon. A box 8 inches 
by 87^ inches square and 8 inches deep 
will contain i peck. A box 16 inches by 
Sy~, inches wide and 8 inches deep will 
contain half a bushel. A bo.x 16' inches 
square and 87^ inches deep will contain 
one bushel. A box 24 inches long by 16 
inches wide and 14 inches deep will con- 
tain half a barrel. A box 24 inches long 
by 16 inches wide and 28 inches deep will 
contain a barrel. 

Standard Weights of United States Coins 

Value. Metal. Grains. 
Double Eagle . .$20.00. .. .Gold. .. .516.00 

Eagle 10.00 .... " 258.00 

Half Eagle 5.00 " ....129.00 

Quarter Eagle.. 2.50.... " .... 65.50 

Three Dollars " .... 77-40 

One Dollar " 25.80 

Trade Dollar Silver ... .420.00 

One Dollar " 412.50 

Half Dollar " 192.90 

Quarter Dollar " 96.45 

Twenty Cents " .... 7716 

Dime " .... 3858 

Five Cents Copper-nickel.... 77.16 

Three Cents " " .... 30.00 

One Cent Bronze ... . 48.00 

United States grold and silver coins are 
9-10 fine. 

Miscellaneous Table 

T2 things make I dozen. , 

12 dozen I gross. 

T2 gross I great gross. 

20 thin.gs I score 



196 lbs. of flour 1 barrel. 

200 lbs. of beef or pork.i barrel. 
135 lbs. of potatoes or 

apples . I barrel. 

280 lbs. of salt I barrel. 

400 lbs. of molasses. . . . i barrel. 

200 lbs. of sugar i barrel. 

240 lbs. of lime i barrel. 

100 lbs. of fish I quintal. 

TOO lbs. nails i keg. 

50 lbs. of soap I box. 

20 lbs. of raisins i box. 

2 lbs. of cigars I box. 

20 lbs. of soda 1 box. 

40 lbs. of cheese .1 box. 

25 lbs. of tobacco i box. 

62 lbs. of tea i box. 

60 lbs. of saleratus. . . . i box. 
25 lbs. of chocolate. .. I box. 

56 lbs. of butter i firkin, 

5 lbs. of spices i can. 

1 ,100 lbs. of rice i tierce. 

2,150.42 cubic inches. ... I bushel. 

231 cubic inches i gallon. 

14 pounds I stone. 

43,560 feet I acre. 

TOO square feet i square. 

5,280 feet I mile. 

24^ cubic feet i perch of stone. 

128 cubic feet I cord. 

140 lbs. of lime i cask. 

Table Showing Difference of Time at 12 
O'clock (Noon) at New York 

New York 12.00 N. 

Buffalo 1 1 .40 A. M. 

Cincinnati 1 1. 18 " 

Chicago 1 1 .07 

St. Louis 10.55 

San Francisco 8.45 

New Orleans 10.56 " 

Washington 1 1.48 '" 

Charleston 1 1.36 " 

Havana 11.25 " 

Boston 12.12 P. M. 

Quebec 12.12 " 

Portland, Me 12.15 

London 4.55 " 

Paris 5.05 '■ 

Rome 5.45 

Constantinople 6.41 

Vienna 6.00 

St. Petersburg 6.57 

Pekin, night 12.40 .\. ]\L 

WILLS LEGACIES AND BEQUESTS 
The Law of Wills. .Ml persons of 
sound mind and memory, of lawful age, 
freely exercising their own will, may dis- 
pose of their property by will. In some 
States a married woman cannot without 
consent of her husband. "Lawful age," 
is in most States 21 years, in both male 
and female; in many States a female is 
of lawful age wlien 18 years old, in some 
states persons may dispose of personal 
property by will at the age of 17. No 
exact form of words is necessary to 
make a will good at law. The maker of 
a will if male, is called a testator; if fe- 
male, testatrix. .\ will has no force or 



THINGS WORTH REMEMBERING 



437 



effect until after testator's death. The 
last will annuls all former wills. A wife 
cannot be deprived of her dower, which 
is a life interest in one-third of her hus- 
band's real estate by will, but in some 
States taking any interest in her hus- 
band's property by virtue of his will, bars 
her dower. Subsequent marriage by fe- 
male, revokes will made while single in 
those States where husband's consent is 
necessary. Testator's property is primari- 
ly liable for testator's debts and funeral 
expenses, which must be paid before any 
part of it can be distributed to legatees. 
A will is good, though written with a 
lead pencil. A person who is competent 
to make a will can appoint his own exec- 
utor. If the person so appointed is le- 
gally competent to transact business, the 
Probate Court will confirm the appoint- 
ment. The person so appointed is not 
obliged to serve. It is not necessary 
that the witnesses should know the con- 
tents of the will. It is generally neces- 
sary that testator acknowledge to them 
that it is his will, sign it in their pres- 
ence, or acknowledge the signature al- 
ready signed to be his, and request them 
to sign as witnesses: they should sign as 
witnesses in the presence of each other, 
and in his presence. Testator should 
write his own name in full. If unable to 
do so, his hand should be guided by an- 
other, and his name written, or a mark 
made near his name. An addition to an 
executed will is called a codicil. The 
same essentials apply to a codicil as to a 
will. Legacies to subscribing witnesses 
are generally declared void by statute. A 
legacy to an infant should not be paid 
except under order of the court, and such 
order will be governed by the laws of the 
State. Administrators are liable to ac- 
count for interest on funds in their 
hands, although no profit should have 
beeh made on them, unless the ex- 
igencies of the estate rendered it prudent 
that they should hold the funds unin- 
vested. 

Don't leave anything uncertain in a 
will, and don't neglect to declare it to be 
your last will and testament. Don't 
make a will without two (better three) 
witnesses, none of whom must be inter- 
ested in it. See that each witness writes 
his full name and address. Don't make 
a new will unless you destroy or revoke 
the old one, and don't add a codicil un- 
less it is executed in the same way as 
the original will. Don't neglect to make 
a new will if you mortage or sell prop- 
erty devised or bequeathed in a prior 
one. Don't make a will which does not 
provide for children that may be born. 
Don't will property to a corporation 
whose charter does not permit it to take 
by devise or bequest. Don't fail to say 
"bequeath" for personal and "devise" for 
real property. Don't become an execu- 
tor or administrator unless you are 
willing and have time to attend to the 



duties, and don't enter upon a trust until 
you thoroughly understand your duties 
and powers. Don't mix trust and per- 
sonal funds. Don't pay out a dollar of 
trust money without proper vouchers, 
and don't fail to keep accurate accounts. 
Don't liquidate any claim until you have 
the whole estate in hand. Don't pay a 
bequest before the time fixed in the will 
without deducting interest, Don't give a 
promissory note as executor or admin- 
istrator. Don't execute a contested will, 
or compromise a claim due an estate, 
without the advice and consent of the 
court. Don't incur any other expenses 
than those of the burial until the will is 
properly probated, but do not hesitate to 
sell perishable property. 

Form of Will. I, , of the town of 

, in the county of and state of 

, do hereby make, publish and de- 
clare this to be my last will and testa- 
ment. 

First; — I direct that all my just debts 
and funeral expenses be fully paid. 

Second: — I give, devise and bequeath 
unto (Here state property given.) 

Third: — I give, devise and bequeath 
unto , (Same form for each legacy,) 

Fourth: — I nominate and appoint 

and , executors of my last will and 

testament. 

In witness whereof, I have hereunto 

subscribed my name this day of 

...., A. D 

(Signed) 

The above and foregoing instru- 
ment was at the date thereof signed, 
sealed, published and declared by the 

said as and for his last will 

and testament, in presence of us, Avho, 
at his request, and in his presence and in 
the presence of each other, have sub- 
scribed our names as witnesses. 

Name Residence 

Name Residence 

SAFE RULES FOR BUSINESS 

"Be strict in keeping engagements. Do 
nothing carelessly or in a hurrj-. Employ 
nobody to do what you can easily do your- 
self. Keep your plans and business to your- 
self, yet be candid with all. Let dealings 
with strangers be carefully considered, and 
let tried friendship be duly appreciated. 
Never be afraid to say No, and always be 
prompt to acknowledge and rectify wrong. 
Because a friend is polite, do not think his 
time is valueless. Be clear and explicit in 
bargains, and put everything in writing. 
Always be at the head of your own busi- 
ness. Be cautious how you become security 
for any person. Be economical in expendi- 
ture, always living within your income. 
Frequently examine your books., and see 
through all affairs as far as care and atten- 
tion will enable you. Prefer short credit to 
long, cash to credit, either in buying or 
selling, and small profits with little risk, to 
the chance of better gains with more 
hazards." 



4 



i 



i 



THINGS WORTH REMEMBERING 



439 



Leave nothing to memory which 
would be more safely committed to writ- 
ing. Preserve all important letters re- 
ceived, filing them with precision and 
care. Keep copies also of the essential 
portions of your own correspondence. 
Keep a memorandum-book in your pock- 
et for current matters. All persons 
should make a memorandum of their 
verbal agreements, measures, and ad- 
dresses. Do not become security with- 
out prudent consideration of the circum- 
stances. 

"Study the economy of energy and time. 
Be systematic in everything, that you may 
save time. Learn how much easier it is to 
keep clean and orderly than it is to clean 
and bring to order after a hurry and con- 
fusion in which things are laid down at 
random. A few minutes spent in the morn- 
ing in planning and arranging the duties 
of the day will avoid all confusion later. 
Try to find the easiest and quickest way 
to do a thing, and always do it that way." 

Consult an attorney in all important 
legal transactions especially where legal 
papers are involved. Remember that 
ignorance of the law excuses no one. 

POINTS OF CRIMINAL LAW 

You cannot lawfully condone an 
offense by receiving back stolen prop- 
erty. The exemption of females from 
arrest applies only in civil, not in crim- 
inal matters. Every man is bound to 
obey the call of a sheriff or police officer 
for assistance in making an arrest. The 
rule "Every man's house is his castle" 
does not hold good when a man is ac- 
cused of crime. 

Embezzlement can be charged only 
against a clerk or servant, or the officer 
or agent of a corporation. 

Bigamy cannot be proven in law if 
one party to a marriage has been absent 
and not heard from for five years. 

Grand Larceny is wli.en the value of 
property stolen exceeds $25.00 — when 
less than that, the offense is petit larceny. 

Arson to be in the first degree must 
have been committed at night and the 
buildings fired must have been inhabited. 

Drunkenness is not a legal excuse for 
crime, but delirium tremens is considered 
by the law as a species of insanity. 

In a Case of Assault it is only neces- 
sary to prove an "offer or attempt at 
assault." Battery presumes physical 
violence. 

Mayhem, although popularly supposed 
to refer to injury to the face, lip, tongue, 
eye, or ear, applies to any injury done 
a limb. 

A Felony is a crime punishable by im- 
prisonment in a state prison; an "in- 
famous" crime is one punishable with 
death or state prison. 



A Police Officer is not authorized to 
make an arrest without a warrant unless 
he has personal knowledge of the offense 
for which the arrest is made. 

An Accident is not a crime unless 
criminal carelessness can be proven. A 
man shooting at a burglar and killing a 
member of his family is not a murderer. 

Burglary in the first degree can be 
committed only in the night time. Twi- 
light, if dark enough to prevent dis- 
tinguishing a man's face, is the same as 
"night" in law. 

Murder to be in the first degree must 
be willful, premeditated a-nd malicious, or 
committed while the murderer is engaged 
in a felonious act. The killing of a man 
in a duel is murder, and it is a misde- 
meanor to accept or give a challenge. 

False Swearing is perjury in law* only 
when willfully done, and when the oath 
has been legally administered. Such 
qualifj'ing expressions as "to the best of 
my belief," "as I am informed," may 
save an averment from being perjured. 
The law is that the false statement sworn 
to must be absolute. Subornation of 
perjury is a felony. 

WEDDING ANNIVERSARIES 

First year Cotton 

Second year Paper 

Third year Leather 

Fifth j'ear Wooden 

Seventh year Woolen 

Tenth year Tin 

Twelfth year Silk or Linen 

Fifteenth year Crystal 

Twentieth year China 

Twenty-fifth year Silver 

Thirtieth year Pearl 

Fortieth year Ruby 

Fiftieth year Golden 

Seventy-fifth j'ear '. . Diamond 

INVENTIONS AND DISCOVERIES 

The following have made the Twentieth 
Century an -age of enlightenment and in- 
dustry; Printing, 1436; America dis- 
covered, 1492; the Reformation, Copern- 
ican system introduced, 1517; the first 
English Bible, 1535; telescope, 1590; 
amestown, 1607; first newspaper, 1704; 
gravitation (Newton), 1725; electricity 
(Franklin), 1750; steam engine (Watt), 
1775; the Declaration of Independence, 
1776; the steamboat (Fulton), 1807; 
steamship, 1819; railroad (Stephenson 1, 
1830; telegraph (Morse), 1844; Atlantic 
Cable, 1857; ironclads, 1862; electric rail- 
road (Edison), 1882; wireless telegraph 
over the Atlantic, 1898; President Roose- 
velt sent a message around the world in 
five minutes, 1904; wireless telephone, 
balloons active, 1907; the acousticon 
transmits sermons, 1908; successful navi- 
gation of the air, 1908. 



MISCELLANEOUS INFORMATION 



To Get Rid of Ants. Wash your 
shelves clean, and while damp rub fine 
salt on them quite thick; let it remain 
on them for some time, and the ants will 
disappear. Another remedy for ants may 
be made of half a pound flour of sulphur 
and four ounces potash. Put them over 
the fire in an earthen pan till they dis- 
solve and unite. When cold, beat them 
to a powder, put a little of this into 
water, and sprinkle the infested places. 
Sprinkle places infested by ants with 
bora.x and 3'Ou will soon be rid of them. 
A sure way to drive ants from the prem- 
ises is to spread common salt thickly in 
their paths, in the corners of the rooms 
and, in fact, everywhere they are found. 
Get 5 cents' worth of tartar emetic: put 
a pinch of it with a small teaspoonful of 
sugar and a little water; place in shallow 
small dishes, such as "individual butters," 
and set on the shelves or other spots 
frequented. 

To Keep Apples. A correspondent 
tells how to keep apples. "In the first 
place, have well-kept trees, properly 
sprayed and varieties that are good keep- 
ers. Gather them carefully, each apple 
by hand, and never shake them down on 
the ground. Cull them carefully and put 
only sound and perfect apples in the bar- 
rel. Pack in barrels no matter whether 
to be shipped or kept, and place them in 
an out-house that is never warm. ICeep 
the house close in daytime, and open and 
ventilate at night whenever the tempera- 
ture is 20 to 25 degrees above zero, and 
shut up as soon as the sun shines to 
keep the cold night air in. Fear warmth 
more than cold, for apples packed in 
closed barrels will not be hurt by a tem- 
perature of 25 degrees, but will be 
damaged far more if it gets much above 
35 degrees." 

To Destroy Bed Bugs, Ants and Cock- 
roaches. Put a lump of alum in water 
and heat until alum is all dissolved, then 
apply with brush while hot to all cracks 
and crevices about closets, beds, etc., and 
it will kill all insects and no danger of 
poisoning. 

To Rid House of Bugs. Sulphur 
candles burned in rooms where bugs of 
any kind are found will kill them in a few 
hours. Stuff the cracks of doors and 
windows with papers and then light the 
candles. The candles can be had at any 
drug store at small cost. 

To Destroy Bedbugs. Something that 
will not stain woodwork. Dissolve cor- 
rosive sublimate in wood alcohol and 



spray freely with it. A better way is to 
sprinkle everything in the room with 
gasoline — floors, furniture, and walls. 
Shut the room up tightly and do not open 
under twenty-four hours. Open doors 
and windows in the da3' and let the air 
have free sweep. Burn the dust, but let 
no artificial light come near the room 
for fear of fire until the airing is com- 
plete. Or, take one ounce of corrosive 
sublimate with one pint of gasoline and 
use with an oil can to spray the fluid on 
all places where there are, or likely to be 
bedbugs. It is sure to destroy. 

To Destroy Bed Bugs; rub the bed- 
steads in the joints with equal parts of 
the spirits of turpentine and kerosene oil 
and also the cracks of the surface of the 
room where there are many. The bed- 
steads should be examined to kill all the 
eggs. 

Or take twent}' moth balls and pound 
them fine. Put them in a quart of gaso- 
line, and with an oil can pour it on the 
bed, in the cracks, and arovmd the floor. 
Take some paper and paste up all the 
holes in the wall. Use preparation 
sparingly, as it takes a whole da}' for the 
smell to evaporate. It takes about six 
moth balls to a pint of gasoline. Do not 
let children have this. 

To Rid the House of Bugs. If house- 
wives who move from house to house and 
are at their wits' end to learn how to rid 
themselves of bedbugs and moths will 
try equal parts gasoline and wood 
alcohol for a few times, the}' will not be 
troubled again. Be careful not to have 
any gas light or fire. Bugs are liable 
to find their way into any house or apart- 
ment, but it is the housekeeper's .fault 
if they find lodgment there. As with all 
other insects, perfect cleanliness is the 
greatest safeguard. If they are found in 
a room immediate action should be taken. 
(See Household Pests and how to Ex- 
terminate Them.) 

To Bleach Clothes. Pour boiling water 
on chloride of lime in proportion of one 
gallon to a quarter of a pound, for ■ 
bleaching purposes. 

To Clean Bathtubs, moisten a cloth 
with gasoline. It does the work well and 
it evaporates so quickly that in a few 
moments no odor can be noticed. Be 
careful not to have any fire about or 
artificial light that will ignite the gas- 
oline. 

Butter Making On The Farm. (See 
Dairying.) Cool the milk vessels by setting 
them in cold water, and have them per- 



441 



MISCELLAXEOUS INFORMATION 



443 



fectly dry when straining the milk into 
them, for if wet inside, the mill< will go into 
a state of decomposition from six to eight 
hours sooner than if dry. The milk will 
also decompose six to eight hours sooner 
if the animal heat is not taken out, than if 
cooled before straining, so j'ou will have 
gained, say, 12 hours, before it will sour, 
and lactic acid comes up in contact with the 
cream, and commences to prey upon it. 
Strain the milk into jars, say fourteen to 
sixteen inches deep and six to eight inches 
in diameter, as the milk sours at the bottom 
of the jars first, and it takes four times as 
long for the lactic acid to rise and come in 
contact with the cream in a vessel sixteen 
inches deep, as it would in a vessel four 
inches deep. Thee object is to keep milk 
from souring up to the cream ; in a word, 
skim your cream off while the milk is sweet 
under the cream. Take the cream off and 
let every drop of milk pass through the 
strainer, and place the cream gently into 
a cream pan to mature, and with a per- 
forated skimmer take off all particles of 
floating cream. When you have cream 
enough for churning, put it into a cool place, 
skim and put the cream into another pan 
and let the first remain for several days until 
the cream thickens up to the consistency 
of jelly so that when turned into a churn 
it will stand up in jelly form; then it is 
matured and ready to be made into butter; 
then churn it, which will take but a few 
minutes, say from two to five, and you 
will have from five to seven pounds of 
good, firm butter, from one gallon of 
such prepared cream. Take the butter 
out of the churn with a ladle. Place the 
butter in a wooden vessel and apply one 
and one half ounces of salt to the pound 
of butter. Work as little as possible, so 
as to mix the salt thoroughly in the but- 
ter; then wet a crash towel in cold water, 
wring partly dry and cover the butter 
with it for twelve hours, then remove the 
cloth and pour cold water on the butter 
until you cover it some two inches; 
work the butter about three minutes with 
a ladle; catch the butter with the ladle 
with one hand and with the other tilt 
tlie bowl over quickly, and by so doing 
you will remove the water, animal juices, 
fatt}' greases and glue substances, also 
the bitter water in the salt and all sur- 
plus salt. Press the butter firmly and 
drain off all drops of water. Cover the 
butter with a cloth as before, and set it 
away for the same length of time as before ; 
then remove your cloth, and with your ladle 
cut down thin slices of butter and press it 
against the side of the bowl. Continue in 
this way until you have cut down and 
pressed the whole lump or batch of butter. 
Now you will perceive that you have taken 
five qualities out of the butter, any one 
of which will cause your butter to be- 
come rancid and strong in a few days, 
in warm weather, if left to remain in 
the butter, to-wit: Animal juices, fatty 
grease, glue substances, tlie bitter water 



or alum contained in the salt, and last 
but not least, the oxygen. 

Note. You must not cover the pans 
or jars, of either milk or cream, with any 
tight cover, but let it have an opening for 
the gases to escape, and for a supply of 
pure oxygen. 

To Pack Butter. "Scald the vessel 
you desire to fill ; have it perfectly dry and 
cool inside ; then take about a pound of 
butter at a time, with a ladle and press it 
firmly into the bottom of the vessel. Con- 
tinue in this way until you have packed the 
whole batch of butter; when you get an- 
other batch, pack it in the same way, and so 
on until you get the vessel full then take 
salt, put it in a skillet and place it on the 
stove, over a moderately hot fire, stirring 
it rapidly until it quits snapping, when it 
will become crystallized and assume a 
yellowish appearance, then cool it and 
sprinkle over the top of the butter one- 
fourth of an inch such prepared salt, and 
it will form a crystal and become as hard 
as glass and exclude all air." 

To Keep Butter During Hot Weather. 
"A simple mode of keeping butter in 
warm weather is to invert a large crock of 
earthenware or a flower pot if need be 
(varying with the size, of the vessel con- 
taining the butter), over the dish or firkin 
in which the butter is held. The porousness 
of the earthenware will keep the butter 
cool, and all the more so if the pot be 
wrapped in a wet cloth, with a little water 
in the dish with the butter. Not the 
porosity of the earthenware, but the rapid 
absorption of heat by external evap- 
oration causes the butter to become 
hard." 

To Keep Butter Fresh and Solid in hot 
weather without ice. dissolve a cup of com- 
mon table salt in a gallon of water; pour 
into a crock or jar, and put the butter 
into this. Place a dish over the butter 
to keep it submerged. Butter may be 
kept thus absolutely fresh and sweet for 
an indefinite time, and does not absorb 
the salt in the least. It is well to keep 
the jar in a larger crock in which keep 
cold water. 

To Keep the Milk Free From Gases. 
Charcoal is recommended as an absorber 
of gases in the milk room where foul 
gases are present. It should be freshly 
powdered and kept there continually. The 
same holds good where butter is kept. And 
a musty cellar may be sweetened by setting 
pans of hot charcoal about the floor, 
especially in the dark corners. 

Potato Bugs. In using Paris green to 
exterminate the potato bugs, the poison 
should be mi.xed with cheap flour in the 
proportion of one pound green to ten 
pounds flour. A simple way of applying it 
is to take an old dry fruit can, melt off the 
top and put in a wooden head, in which in- 
sert a broom handle, bore a hole in this 
head through which to insert the powder ; 
then punch the bottom full of small holes 
like a pepper-box. walk along the rows of 



MISCELLANEOUS INFORMATION 



445 



vines when they are wet with clew or 
rain, and sprinkle each hill. 

To Re-enamel a Bathtub buy a proper 
bath-tub enamel. Wash the tub thor- 
oughly with hot soapy water first, rinse 
with warm water and ammonia, and rub 
all over with fine sandpaper, to make 
the surface smooth before using the 
enamel. Heat the enamel slightly by 
standing the tin in hot water. This 
thins it, and it is easier to apply it even- 
ly. It will need two or three coats, and 
each must be allowed to thoroughly dry 
before the next is applied. 

Odors in the Bathroom. If the plumb- 
ing is all right the causes of the odors in 
the bathroom ma}' be set down to the lack 
of generous flushing and thorough ventila- 
tion ; failure to rinse and dry brushes, 
sponges, washcloths, etc., every day; the 
overflowing of the basin, and, in the case of 
inclosed plumbing, allowing water to remain 
on the floor of the closet. Once a week, 
flush the pipes with boiling water in which 
half a pint of sal-soda or ammonia has been 
dissolved. Pour the hot solution through a 
funnel. 

Burglar-proof Lock. Take a piece of 
heavy copper wire six inches long. Bend 
at right angles one inch from one end. 
iVake other end into a twist and fasten to 
door with a staple at such distance from 
keyhole, that the other end can be inserted 
into handle of key after door is locked. 
The bent end should extend downwards 
through the key. It is then impossible to 
unlock door from outside, as the wire 
holds the key securely in the keyhole. 

Brine for Keeping Pork. Have as 
much water as will be required for covering 
the meat, put an egg, whole, into it and 
keep adding salt and stirring until the egg 
floats to the top of the water, when the 
right quantity of salt will have been put 
in. Take the egg out, and boil the liquid 
for ten minutes; when cold, pour it over 
the meat. 

To Soften Leather Boots. Kerosene 
will soften boots and shoes that have been 
hardened by water, rendering them 
pliable as new. 

To Make Liquid Cement. Cut gum 
shellac in 70 per cent alcohol, put it in 
vials, and it is ready for use. Apply it to 
the edge of the broken dish with a feather, 
and hold it in a spirit lamp as long as the 
cement will simmer, then join together 
evenly, and when cold the dish will break 
in another place first, and is as strong as 
new. 

Cement for Glass, Queen's & Wooden 
Ware. Dissolve 4 oz. isinglass in i lb. 
water; dissolve i oz, shellac in 8 oz. alcohol; 
mix both solutions together ; then add 2 oz. 
dry white lead. Warm the edges to be 
joined, and apply the cement. Will never 
come apart. 

To Make a Cement for Leather. India 
rubber dissolved in bisulphide of car- 
bon. Add bisulphide until of proper 
consistency to apply. After applying 



hold a moderately warm iron over the 
patch. 

Cement for China. Grind some lime 
into the finest powder; tie some in a thin 
piece of muslin, then wet the edges of the 
broken china with the white of an egg, 
dust some lime on it, and join immedi- 
ately. 

To Mend Chinaware. Into a solution 
of gum arabi(5 stir plaster of paris until 
the mixture assumes the consistency of 
cream. Apply with a brush to the 
broken edges and join together. In three 
days the article cannot be broken in the 
same place. 

To Toughen China. To toughen china 
and glass place the new china in a boiler 
full of cold water, bring to boil gradually, 
boil for four hours and leave standing in 
the water till cool. Glass or china 
toughened in this way will never crack 
with hot water. 

Cement for Mending China, Glass, or 
Woodenware. Take one pound of the 
best white glue, one-half pound dr}' 
white lead, one quart soft water, one-half 
pint alcohol. Put the first three articles 
in a dish, and that dish in a pot of boiling 
water. Let it boil until dissolved, then 
add the alcohol, and boil again until 
mixed. A little camphor should be 
added to preserve it. 

Cement for Petroleum Lamps. A 
cement particularly adapted for attaching 
the brass works to petroleum lamps 
is made by boiling three parts resin 
with one of caustic soda and five 
of w'ater. The composition is then mixed 
with half its weight of plaster of Paris 
and set firmly in half to three-quarters 
of an hour. It is said to be of great 
adhesive power, and not permeable to 
petroleum, a low conductor of heat, and 
but superficially attacked by hot water. 
Zinc white, white lead, or precipitated 
chalk may be substituted for plaster, but 
hardens more slowly. 

Glass and China Cement. Curdle a 
half pint of milk with the same quantity 
of vinegar; separate the curd from the 
whey, and mix the latter with the whites 
of four or five eggs, beating them well 
together. Add a little quicklime, tlirough 
a sieve, to make a thick paste. This 
cement dries quickly and is said to resist 
the action of fire and water. 

Cement to Join Metal. To obtain a 
cement suitable for joining metals and 
non-metallic substances, mix liquid glue 
with a sufficient quantity of wood-ashes 
to form a thick mass. The ashes should 
be added in small quantities to the glue 
while boiling, and constantly stirred. A 
sort of mastic is thus obtained, which, 
applied hot to the two surfaces that are 
to be joined, make them adhere firmly 
together. A similar substance may be 
prepared by dissolving in boiling water 
2^2 lbs. of glue and 2 ozs. of gum am- 
moniac, adding in small quantities about 
.; ozs. of sulphuric acid. 



MISCELLANEOUS INFORMATION 



447 



A Good Cement. Tlie following 
cement is said to stick on anj'thing. 
Take of clear gum arable two ounces, of 
fine starch one ounce and a half, and of 
white sugar half an ounce. Reduce the 
gum arable to powder, and dissolve it in 
as much water as a laundress would use 
to render one ounce and a half of starch 
fit for use. Dissolve the starch and sugar 
in the gum solution. Then place the mix- 
ture in a vessel and plunge the vessel its- 
self in boiling water, and let it remain 
there until the starch becomes clear. 
The tement should be as thick as tar, and 
remain so. It can be kept from spoiling 
by dropping in a lump of gum camphor, 
or a little oil of cloves or sassafras. 

Water and Fire-Proof Cement for 
Roofs. Slack stone lime in a large tub 
or barrel with boiling water, covering the 
tub or barrel to keep in the steam. 
When thus slacked pass six quarts 
through a fine sieve. It will then be in 
a state of fine flour. To this add one 
quart rock salt and one gallon of water. 
Boil the mixture and skim it clean. To 
every five gallons of this skimmed mix- 
ture add one pound of alum and one-half 
pound copperas; by slow degrees add 
three-fourths pound potash, and four 
quarts fine sand or wood ashes sifted. 
Both of the above will admit of any 
coloring j'ou please. It looks better than 
paint and is as durable as slate. 

Cement for Cisterns and Casks. An 
excellent cement for rendering cisterns 
and water-casks tight is made by incor 
porating thoroughly eight parts of 
melted glue, of the consistency used by 
carpenters, with four parts of linseed oil, 
boiled into varnish with litharge. This 
cement hardens in about forty-eight 
hours, and renders the joints of wooden 
cisterns and casks air-tight and water- 
tight. 

Non-inflammable Window Curtains. 
Window curtains may be rendered non- 
inflammable by soaking them in a satu- 
rated solution of sulphate of ammonium. 
The goods can be ironed same as any 
other fabric. 

To Properly Build Cisterns. An im- 
portant item in cistern building, consists 
in conducting the water through a filter 
instead of allowing it to pour in at the 
top. It should be built with an inner 
apartment into which the water will filter 
through, keeping out all foreign sub- 
stances. This inner part that the water 
enters is made of porous bricks so the 
water will filter through and it should 
be well supplied with chunks of charcoal 
to keep the water pure. To cleanse the 
water at any time take two oz. of 
permanganate of potassa and place in the 
cistern and it will render the water pure 
and sweet. The cistern should be sup- 
plied with a waste pipe at the top, well 
ventilated, and wire cloth placed over 
everything through which rats, mice, etc., 
could possibly enter. 



A Rat-Proof Corn Crib. The method 
of building the crib above the foundation 
is of but little importance. The building 
must be some distance from any other 
building, fence, or other object from 
which vermin might gain access to the 
crib. Then, too, nothing must be leaned 
against the building on the outside, such 
as wagon boxes, hay racks, etc., that rats 
and mice can climb and then get into the 
crib. The building should be at least 
two feet from the ground and there 
should be no steps leading into the door- 
way. Such a building may be set on 
posts and common tin pans inverted on 
top of the posts. A wall foundation may 
be put down and strips of tin placed on 
top of the wall with enough projection 
on each side of wall to protect the crib. 
Let the tin slant downward slightly from 
the sill on both sides. Keep the tin or 
pans painted to protect from rust. If 
the crib is set on posts it will be best 
to board the crib horizontally, which will 
brace it more firmly than if boarded up 
and down. It is a good idea to build 
such a crib wider at the top than at the 
bottom and put on good roof to exclude 
rain from the building. 

How to Preserve Cider. .\ pure, sweet 
cider is only obtainable from clean, 
sound fruit, and the fruit should therefore 
be carefully examined and wiped before 
grinding. In the press use haircloth or 
gunny in place of straw. As the cider 
runs from the press let it pass through 
a haircloth sieve into a large open vessel 
that will hold as much juice as can be 
expressed in one daj'. In one day, or 
sometimes less, the pomace will rise to 
the top, and in a short time grow very 
thick. When little white bubbles break 
through it, draw ofif the liquid through a 
very small spigot placed at about three 
inches from the bottom, so that the lees 
may be left behind. The cider must be 
drawn off into very clean, sweet casks, 
preferably fresh casks, and closely 
watched. The moment the white bub- 
bles before mentioned are perceived 
rising at the bunghole, rack it again. 
It is usually necessary to repeat this 
three times. Then fill up the cask with 
cider in every respect like that originally 
contained in it; add a tumbler of warm 
sweet oil, and bung up tight. For very 
fine cider add about half a pound of 
white sugar. The casks should then be 
allowed to remain in a cool place until the 
cider has acquired the desired flavor. 
In the meantime clean barrels for its 
reception should be prepared as follows: 
Some clean strips of rags are dipped in 
melted sulphur, lighted and burned in 
the bunghole, and the bung laid loosely 
on the end of the rag so as to retain the 
sulphur vapor within the barrel. Then 
tie up half a pound of mustard seed in 
a coarse muslin bag. and put it in the 
barrel, fill the barrel with cider. This 
will keep cider for a year in the same 



MISCELLANEOUS INFORM ATIOX 



449 



condition as when it «cnt into the barrel, 
if kept in a cool place. A good waj' 
to keep cider sweet is to boil, skim 
and bottle or put in jugs and then 
seal up air-tight, as }-oii would do in 
canning fruits. 

How to Preserve Corks. They can be 
made both air-tiglit and water-tight if 
plunged in melted paraffine and kept there 
for about five minutes. Thus prepared 
they can be easily cut and easily bored, 
and may be inserted iji. or withdrawn 
from bottles without any difficulty. 

Dyeing. Everything should be clean. 
The goods should be scoured in soap and 
the soap rinsed out. They are often steeped 
in soap lye over night. Dip thetn into water 
just befor putting them into preparations, 
to prevent spotting. Soft water should be 
used, sufficient to cover goods well — thi-; 
is always understood where quantity is 
not mentioned. When goods are dyed, air. 
rinse well and hang up to dry. Do not 
wring silk or merino dresses when scouring 
or dyeing them. If cotton goods are to be 
dyed a light color, they should first be 
bleached. Secure the dyes sold by drug- 
gists. Just get a package of dye and follow 
directions on package, and you will have no 
trouble. If the goods to be dyed arc 
woolen be sure you get d\-e for woolen ; if 
cotton, dye for cotton, and so on. 

Disinfectants. See the Home and 
Medical departments. 

Deodorants. See the Home and Med- 
ical departments. 

To Clean Decanters and Water-bottles. 
When these, from containing hard water 
for a considerable time, have become coated 
in the interior with a deposit of car- 
bonate of lime and other impurities, the 
easiest way is to use about a teaspoonful of 
hydrochloric acid, rinsing the bottle with it. 
It will be found that the instant the acid 
comes in contact with the deposit it removes 
it, a clear solution of chloride of calcium 
being forined. The bottle should then be 
rinsed in plenty of clean water. After a de- 
canter has held port or other wines for a 
long period, a deposit of coloring matter 
will cover the interior surface of the glass. 
This may be easily cleaned off by a little 
sulphuric acid, in the manner above de- 
scribed. 

To Preserve Fresh Eggs. "Silicate of 
soda is by experts considered the best. 
Put one part of the liquid with ten parts 
of rain or boiled water into a stone jar or 
crock and keep covereed in the dark. If 
eggs are perfectly fresh when they are put 
in they will come out fresh several month - 
later. Of course, all the eggs must be under 
the liquid. Dry what is called 'coarse fim 
salt,' or cooking salt. It is almost as fine as 
table salt, and the thorough drying is the 
secret of success. When packing eggs in 
salt, it is better to use tin cans, as these 
keep out moisture. Line with paper to 
keep the salt from the tin. Put in 
salt to the depth of a couple of inches. 
Stand the eggs close together — always 



on small end — as near each other as 
can be without touching, then cover 
with two inches more of salt. Fill 
again with eggs and cover with salt till the 
can is full. Put on tin cover and keep in a 
cool, dry place. If the salt is the least bit 
damp the eggs will absorb the salt and make 
the whites thick. Alwaj'S stand eggs on 
the small end when they come in from the 
yard or the grocer's. If they are good they 
will remain so till used up. Keep a box in 
the pantry with chaff, husk, bran or an.v- 
thing soft in which they will stand upright, 
never using sawdust, as that will cause 
tlie eggs to taste of it. 

To Keep Eggs Fresh. Many plans arc 
given for keeping eggs, but one of the safest 
is always to turn the eggs. If they are 
turned two or three times a week and kept 
in a cool place, no packing material will be 
necessary at all. The reason they should 
be turned is that when an egg remains in a 
certain position for a length of time, the 
yolk approaches and adheres to the shell. 
It is not necessary to turn each egg sepa- 
rately, but to pack them in a bo.x and turn 
the box. To keep eggs without going to the 
necessity of making any kind of composi- 
tion, use fine, clean, dry dirt or ashes, 
either from wood or coal, but they 
must be fine, or dry salt may be used. 
In a box first la}' down a layer of 
tlie dirt, salt or ashes, then a layer 
of eggs, care being taken that the eggs 
do not touch each other. Fill the spaces be- 
tween the eggs and then put on a layer of 
dirt, salt or ashes an inch thick. Repeat the 
process until the box is full, and before 
closing be sure everything is packed in a 
tight and close manner, so that the contents 
will not shake when the box is turned. 
Tiu'n at least twice a week. Be sure and 
use none but perfectly fresh eggs. No other 
kind will keep, no matter how well they 
may be packed. A single bad egg will 
sometimes spoil all. You should keep 
bens in order to succeed best in preserv- 
ing eggs. The eggs from hens not in 
company with males will keep twice as 
long. 

How To Tell Fresh Eggs. See 
Poultry section of the Farm department. 

A Good Polish for Hard Wood Floors 
is made as follows: Melt together in a 
bowl set in hot water, half a pint of turpen- 
tine, two and a half oimces of powdered 
resin, and three-quarters of a pound of 
beeswax. Do not let these ingredients come 
in contact with fire while being melted, as 
they are all inflammable When melted, 
apply with a soft cloth and polish with a 
brush. 

How to Make a Cleansing Fluid. 
Pour a quart of soft water over a quarter 
of a pound of white castile soap cut fine 
and let it stand over night. The ne.xt 
morning put on the back of the range 
where it will dissolve, but not boil. 
When this is accomplished, put four or 
five quarts of soft water in a large ves- 
sel, add to it the dissolved soap and 



MISCELLANEOUS INFORMATION 



45 1 



stir thoroughly. Then add one ounce of 
liquid ammonia, a quarter of an ounce of 
spirits of wine and an ounce of 
ether. Shake well and bottle. Always 
shake before using. A bottle of this 
should be kept on every washstand ready 
for use whenever a spot appears on a 
garment. A rubber made of a little roll 
of soft dark flannel will be found a great 
convenience to sponge with. 

To Make Furniture Polish use equal 
parts turpentine, spirits of wine, linseed 
oil and vinegar well shaken together. 
Use sparingly or the result will be extra 
work in polishing. 

Furniture Polish. Linseed oil, i ounce; 
turpentine, 2 ounces. Mix in a bottle and 
shake before using. First, well dust the 
furniture, then rub on the polish with a 
piece of flannel, doing only a small por- 
tion at a time, rubbing briskly with two 
or three soft cloths, finishing up with an 
old piece of soft silk. 

Furniture Oil for Polishing and Stain- 
ing Mahogany. Take of linseed oil, i 
gallon; alkanet root, 3 oz.; rose pink, i 
oz. Boil them together ten minutes, and 
strairf so that the oil be quite clear. The 
furniture should be well rubbed with it 
every day, until the polish is brought up, 
which will be more durable than an}' 
other. 

Polish for Furniture. For ordinary 
use the best polish for furniture is a mix- 
ture of equal quantities of turpentine and 
parafKn oil. This should be rubbed on 
with a woolen cloth, the surface being 
polished with a soft woolen cloth and 
finally with a piece of soft linen. 

To Clean Furniture. Rub with cotton 
waste, dipped in boiled linseed oil; then 
rub clean and dry with a soft flannel 
cloth. 

Spots on Furniture and Fabrics. 
These maj' be removed by a wash of four 
ounces of ammonia, one ounce each of 
glycerine, castile soap, and spirits of 
wine. The 9oap must be dissolved in 
two quarts of warm water, and the other 
ingredients added. Apply with a soft 
sponge. This wash is very good for 
silks. 

Cleaning Furniture. To clean and pol- 
ish furniture purchase a small sponge and 
a piece of common chamois skin. Wash 
them both well in soap and water, taking 
care to have the water barely warm. 
Then rinse well in cold water. This 
will remove all oil and hard particles 
liable to scratch. Dampen both, wring- 
ing out the chamois as dry as possible. 
Dust the piano or furniture first, then 
wash with the sponge and wipe dry with 
Hamp chamois. You will be surprised 
at the glow and luster it leaves, and is 
much better than a furniture polish. If 
the furniture has become sticky or 
greasy a few drops of ammonia in the 
water will cut the grease. 

To Get Rid of Flies and mosqui- 
toes the breeding places of these in- 



sects must be destroyed. Flies breed in 
stables, barnyards, and wherever there 
are messes of filth. Mosquitoes breed 
in marshes and swamps, old rain bar- 
rels, eave troughs, and wherever there is 
free from fermenting masses of decay- 
ing organic matter. The sanitary lesson 
for the homemaker'to learn is to avoid 
the marshes and drain them before build- 
ing, and keep free from all pools of stag- 
nant water, great or small, on the prem- 
ises, and keep the stables and barnyards 
free from fermenting masses of decay- 
ing organic matter. 

Keeping Flies Out of a House. Never 
allow a sp?ck of food to remain uncov- 
ered in dining-room or pantry any length 
of time after meals. Never leave rem- 
nants of food exposed that you intend for 
cat or hens. Feed at once or cover their 
food up a distance from the house. Let 
nothing decay near the house. Keep 
your dining-room and pantry windows 
open a few inches most of the time. 
Darken your pantry when not in use. 
If there should be any flies they will go 
to the window when the room is dark- 
ened, where they are easily caught, killed 
or brushed out. 

To Keep Flies From Horses. When 
passing through the country gather hand- 
fuls of smartweed — or wild peppermint 
is as good — and rub firmly over parts of 
beasts tormented, and the flies will keep 
clear of them. Both weeds are always 
in damp places or ditches. 

Also, to keep flies from horses: make 
a strong infusion of smart weed by boil- 
ing it in water a few minutes, and when 
cold apply to the animal thoroughly with 
a sponge or brush especially on the legs, 
neck and ears, and neither flies or other 
insects will trouble them. Apply every 
day or two, when flies are thick. 

To Drive Flies From Stables. Scatter 
chloride of lime on a board in a stable 
to remove all kinds of flies, but more 
especially biting flies. 

Good Fire Extinguisher. Ordinary 
baking soda, either as a powder or dis- 
solved in water, will put out a small fire 
immediately. It forms a gas, carbon 
dioxide, which smothers the fire. A 
small handful in a cup of water or by it- 
self is usually sufficient. 

Home-Made Fire Extinguisher. Resi- 
dents of country towns and villages 
whose fire-fighting facilities are limited 
may, with but little trouble, make an 
extinguisher that will put out any chance 
blaze if used at once. ."Ml the housewife 
needs to do is to put three pounds of 
salt into a gallon of water, and to this 
add one and one-half pounds of sal am- 
moniac. This liquid should be bottled, 
and in case of fire the contents of the 
bottle should be poured upon it. 

Cheap Fire Extinguisher. If' twenty 
pounds of salt and ten pounds of muri- 
ate of ammonia be dissolved in seven 
gallons of water and bottled, many fires 



MISCELLANEOUS INFORAIATION 



453 



may be prevented. By splashing and 
spraying the burning article the lire is 
soon extinguished, as an incombustible 
coating is formed. 

Fire Proofing Muslin. Carbonate of 
ammonia, 5 ozs.; sulphate of ammonia, i 
lb.; powdered borax, 4 ozs.; powdered 
boric acid, 6 ozs.; powdered starch, 4 
ozs.; water, i^ gal. Boil J 2 gallon of 
water with the starch until it is dissolved. 
Dissolve the other four ingredients in t 
gallon water, tlien mix the two solutions 
together. The fabrics are to be soaked in 
the liquid and then dried before being 
used. It will not affect any colors. 

As light muslin curtains often catch 
fire it is a good plan to put an ounce of 
alum into the last water in which they 
are rinsed. This will make them almost 
fireproof, or if they do catch they will not 
blaze up and start the woodwork. 

To render wood fireproof coat with 
a concentrated solution of aluminum sul- 
phate. 

Fire Kindler. Heat i quart of tar and 
3 pounds of resin. When cool mix with 
as much sawdust, with a little charcoal 
added, as can be worked in. Spread out 
while hot upon a board. When cold 
break up into lumps the size of a large 
hickory nut and }'Ou will have at small 
expense kindling material enough for a 
household for one year. It is easily 
ignited with a match. Ten cents' worth 
of crude oil thoroughly mixed with half 
a bushel of sawdust will supply a satis- 
factory kindling for about three months. 
Half a teacupful in a piece of newspaper 
laid on a square of tin wiil start any fii"e. 
The mixture should be kept in a tin or 
iron receptacle in a cool dark place. An 
excellent fire kindler may be made by 
dipping corn cobs in a mixture of melted 
resin and tar, and drying. 

To Get Rid of Fleas. • Scatter coarse 
salt freely on floors and carpets at night, 
sweeping it up and burning it the next 
morning. Two or three applications will 
rid the rooms of these little pests. An 
application of oil of sassafras (diluted) 
will prevent their biting the body. 

Remedies for Fleas. These insects 
hide in floors and walls, and in and under 
carpets. As a rule any of the following 
methods will eradicate them: A thor- 
ough treatment of the room with naph- 
tha; taking the carpets and upholstered 
furniture out-of-doors and saturating 
them with naphtha; cleaning the room 
with carbolic water, injecting it into all 
cracks and ledges; spraying every part 
of the room and furniture with insect 
powder. Often a thorough sweeping, 
brushing and airing are all that is re- 
quired to rid a room entirely of tliese 
pests. 

To Rid Cats and Dogs of Fleas. Upon 
four ounces of fo.x-giovc leaves, pour 
two quarts of boiling water, and with 
this wash the animal. Repeat the opera- 
tion three or four times a year. 



Unfermented Grape Juice. The Un- 
ited States Department of Agriculture 
gives a process for preserving grape-juice 
as follows: "Use only clean, sound, well- 
ripened grapes. If an ordinary cider mill 
is at hand, it may be used for crushing 
and pressing, or the grapes may be 
crushed and pressed with the hands. If 
a light-colored juice is desired, put the 
crushed grapes in a cleanly washed cloth 
flour sack and tie up securely and twist 
it, or let two persons take hold, one on 
each end of the sack, and twist, when 
the greater part of the juice will be e.x- 
pressed. Then gradually heat the juice 
in a double boiler or a large stone jar in 
a pan of hot water at a temperature of 
190 degrees to 200 degrees F. It's best 
to use the thermometer, but if there is 
none at hand, heat the juice till it steams, 
but do not allow it to boil: put it in a 
glass or enameled vessel to settle for 24 
hours; carefully drain the juice from the 
sediment and run it through several 
thicknesses of clean flannel, if no other 
filter is available. After this fill into 
clean bottles. Do not fill entirelj-, but 
leave room for the liquid to expand when 
again heated. Fit a thin board over the 
bottom of an ordinary wash boiler, set 
the filled bottles, ordinary glass fruit jars 
are just as good, in it, fill with water 
around the bottles to about an inch from 
the top of them, and gradually heat until 
it is about to simmer. Then take the 
bottles out and cork or seal immediately. 
It is a good idea to take the further pre- 
caution of sealing the corks over with 
sealing wax, to prevent mold germs from 
entering through the cork. Should it be 
desired to make a red juice, heat the 
crushed grapes to not above 200 degrees 
F., strain through a clean cloth, set away 
to cool and settle, and proceed the same 
as with light colored juice. Many people 
do not even go to the trouble of letting 
the juice settle after straining it, but 
reheat and seal it up immediately, simply 
setting the vessels away in a cool place 
in an upright position, where they will 
not be disturbed, and the juices arc 
allowed to settle, and when desired for 
use the clear juice is simply taken off 
the sediment. Any person familiar with 
the process of canning fruit can preserve 
grape juice, for the principles involved 
are identical." 

Liquid Glue. Best white glue t oz., 
dry white lead 4 oz., rain water 2 pt., 
alcohol 4 oz. With constant stirring dis- 
solve the glue and lead in the water by 
means of a water bath; that is, the ves- 
sel containing the glue in a larger vessel 
containing water and over a fire. When 
dissolved add the alcohol, and continue 
the heat for a few minutes. Bottle while 
hot. 

Glue to Mend Glassware which would 
be disfigured by common cement, use a 
mixture of five parts of gelatine to one 
of a solution of acid chromate of lime. 



MISCELLANEOUS LYFORMATION 



455 



After covering the broken edges with 
the mixture and pressing the parts firmly 
together expose the object to the sun- 
light. The junction practical!}' will be 
invisible and the solution insoluble even 
in boiling water. 

To Freshen Gilt Frames. Dust care- 
fullj-, then wash with one ounce of soda 
beaten up with the whites of three eggs. 
Where scratched, patch up with gold 
paint. To clean oil paintings use castile 
soap and water, very carefully applied 

Gilt may also be brightened bj' adding 
to a pint or two of water sufficient flour 
of sulphur to give it a golden tinge. In 
this boil four or five onions, or a quantity 
of garlic. Strain ofif the liquid, and wash 
the gilding with a soft brush. When dry 
it will look like new work. 

To Keep Grapes Fresh for Winter 
Use. Select those which are ripe, but 
still firm on the stem, cut a bit from the 
end of the stem and cover the cut with 
wax. Put a layer of cotton in a con- 
venient box, then lay in carefully a layer 
of grapes, not allowing the bunches to 
touch. Another layer of cotton, then one 
of grapes; proceed in this way until the 
box is filled. Keep in a cool place where 
they will not freeze. 

Preserving Grapes. A method of pre- 
serving grapes in something very close 
to their natural condition has some in- 
terest. Shoots of the vine bearing, say, 
two branches of sound grapes each, are 
placed in bottles or vases filled with 
water containing charcoal in solution. 
The bottles are then hung along the 
edges of notched shelves in a dry place. 
It is said that if the water be renewed 
from time to time, grapes so treated 
will keep in good condition, for months. 

How to Find a Gas Leak. ■ Never hunt 
for leak in gas pipe with a match if you 
would avoid explosions. Instead, paint 
the pipe with a thick soapsuds, and where 
there is an escape of gas it will blow up 
soap bubbles at mouth of leak. 

Opaque Glass. If 3'ou wish to shut off 
the view ' from any window you can 
easily and cheaply do it by dissolving in 
a little hot water as much epsorn salts 
as the water will absorb. Paint it over 
the window while hot, and when dry 
you will have a good imitation of ground 
glass. It is excellent for transoms, glass 
doors in cupboards, etc. 

To Clean a Panama Hat. • Of equal 
portions of precipitated sulphur and ox- 
alic acid mixed, take half a teaspoonful 
and dissolve in half a tumbler of cold 
water, then dip a clean sponge (not too 
wet) and pass over the hat until per- 
fectly clean, then place in the sun to dry, 
after which the hat will look like new. 
Ten cents will cover the entire cost. 

To Bleach Straw Hats. - Thicken the 
juice of one lemon with powdered sul- 
phur, until about the consistency of 
cream. Spread this on the straw: let it 
dry, and remove it with a stiff brush 



broom. This will not injure the finest 
straw. If necessary the sulphur may be 
removed by rinsing the straw in cold 
water, but generally it will be found to 
brush out quite well. After the dirt has 
been removed place a clean cloth over 
the hat and set flatirons (cold) on the 
brim, so that it will dry straight. 

To Remove Ink Spots. When ink is 
spilled on the carpet take up as much 
as possible with blotting paper. Applj' 
milk with a cloth, changing the milk 
often. When the ink has been removed, 
wash with ammonia and water. Should 
ink be spilled on carpet, cover the spot 
immediately with salt. Do not sweep 
this off, but as soon as it is black, add 
more. Do not sweep for at least a day, 
and when you do, not a spot will remain. 

To Remove Ink Stains. May be easily 
and quickly removed from the fingers by 
rubbing them with the head of a sulphur 
match which has been well moistened. 

To Destroy Insects in Rooms. May 
be exterminated by the use of carbolic 
water. Dissolve four ounces of the crys- 
tals and pour into a bottle containing one 
pint of cold water. To each gallon of 
cleaning water add two tablespoonfuls of 
this liquid. The water must reach every 
crack in the closet or drawer. When the 
water is prepared with the carbolic crys- 
tals the odor is not unpleasant and soon 
passes off. Ammonia rubbed on beds 
and mattresses will keep them clean and 
free from bugs. A weak solution of tur- 
pentine poured down the water pipes 
once a week will drive the water bugs 
away. 

To Prevent Jars Breaking. When can- 
ning fruit set the cold jar on a folded 
•cloth wet with cold water; then fill with 
the boiling-hot fruit. 

To Wash Lace. Cover a bottle with 
fine white flannel, and tack the edges of 
the lace upon it, being careful to fasten 
down every little point, and lay the lace 
as straight as possible. Squeeze the bot- 
tle in lukewarm soap and water till the 
lace is clean, and rinse in the same way.' 
Put it in the sun to dry, dip bottle and all 
in starch, then wrap clean cambric round 
it, and let dry in the open air. When 
quite dry, the lace inay be untacked and* 
will look as good as new, and will need 
little ironing. Black lace may be washed 
in the same way, but without soap. A 
few drops of ammonia may be used in- 
stead. Black lace never should be 
ironed. 

Lamp Hints. A good way to prevent 
lamp chimneys from cracking is to put 
them in cold water, bring it to a boil and 
let cool gently. Put a fresh wick in, 
when the light burns dim even when 
turned up to full height. Keep your oil- 
can tightly corked. Coal oil exposed to 
the air burns dimly, and forms a crust on 
the wick shortly after being lit. After 
cleaning, wipe well, first with a damp, 
then with a dry rag. Wash chimneys 



MISCELLANEOUS LNFORMATION 



457 



in hot soapsuds, wipe dry, then polish 
with a linen towel. Boil all burners 
every few months in a strong solution 
of soda or ammonia in water, and clean 
the brasswork with sapolio. A pinch of 
salt put into the lamps when they are 
filled with oil, will cause them to burn 
with more brilliance. If you burn lamps, 
keep them scrupulously clean. Wicks 
soaked in strong vinegar and dried before 
1)eing used, will not smoke. ;\Iany of 
the accidents in which lamps figure are 
the result of carelessness and ignorance. 
A lamp should never be lighted if it is 
less than three-quarters full of oil. 
When there is only a small quantity of 
oil in the lamp, an explosive gas is gen- 
crated, and, if unable to escape, it only 
awaits the lighted match or the carelessly- 
turned down wick to explode, scattering 
the oil and burning everything within 
reach. Water will not extinguish burn- 
ing oil, but dry sand will, and it is a 
wise precaution to keep a box of sand in 
some convenient place to be used in an 
emergency. Such a precaution might 
prevent a serious disaster. If this is not 
at hand, the flame should be smothered 
by throwing some heavy rug or woolen 
substance over it. 

To Press Leaves. Press the leaves 
carefully between newspapers, taking- 
care to avoid lapping one over another. 
The next day take out the leaves and 
dry the papers. Put the leaves again in 
press and the next day repeat the drying 
process. This should be done four or 
five times, until all the n-ioisture is ex- 
tracted from the leaves. This is trouble- 
some, but the result will be brilliant. If 
the face of each leaf after the first press- 
ing is brushed over with sulphuric acid 
diluted one-half with water the color will 
be still brighter. Do not wax or varnish 
the leaves, as it gives them an unnatural 
gloss. They can be made into spraj'S 
or garlands by means of fine florist's wire 
twisted tightly around their stems. 

To Clean Lavatory Basin. When a 
pipe from a lavatory basin or bath be- 
comes clogged with soap, take a handful 
each of common salt and soda, mix, and 
force down the pipe. Leave for half an 
hour or more, then pour down a kettle 
of boiling water, in which ammonia has 
been placed and flush afterward with 
plenty of hot water. 

To Make Leather Soft. For easy boot 
cleaning brush the boots free from dust, 
then with a bit of rag rub a little glycerin 
well into the leather. Let nearly dry. 
then rub with a soft brush. If rubbed 
after wearing with a velvet-covered pad 
or duster they will retain their polish, 
for days and the glycerin helps to keep 
the leather a good color and to make it 
soft and comfortable to wear. 

Keep Out Moths. .'K little camphor or 
oil of cedar with the cork left out, if 
hung on a hook in the closet, will keep 
awaj' moths. 



To Kill Moths. Put the moth-infested 
clothing into a closet and get two ounces 
of gum camphor. Put the camphor gum 
into an iron receptacle and set it in the 
closet where it cannot by any manner 
of means set fire to the clothing after it 
itself has been set burning. Close the 
closet door, and leave shut for some 
hours, when it will be found that every 
moth has been destroyed. 

Persons troubled with carpet moths 
may get rid of them by scrubbing the 
floor with strong, liot salt and water be- 
fore laying the carpet, and sprinkling the 
carpet with salt once a week before 
sweeping. 

When storing away furs or woolen 
.goods for the summer put small branches 
in- pieces of green cedar away with them. 
By placing a few camphor balls in your 
piano it is insured against rust and moth. 
The camphor balls are also good to 
place with your furs and woolens. 

Take a large mouthed bottle, half fill 
it with turpentine, tie a string around the 
neck, and hang it up in a closet or where- 
ever the moths are. This will drive them 
out and prevent their return. 

Use one-half ounce each of cloves, 
nutmeg, caraway seeds, cinnamon, and 
three ounces of orris root. Have these 
in a fine powder, and place in small bags. 
These bags, placed amid clothing, will 
impart a pleasant odor, and will keep 
moths out. 

Protection From Moths. • Mix two 
ounces each of alcohol and turpentine, 
and dissolve in the mixture half an 
ounce of camphor. Saturate with the 
solution a large piece of blotting paper 
and place it in the drawer with the furs. 
Renew occasionally. Keep the solution 
in a closely stoppered bottle. 

To Clean Marble. Rub a little naph- 
tha over white marble wash basins and it 
will remove stains and dirt as if by 
magic. This applies also to white enam- 
eled bath tubs and sinks. 

To Remove Stains From Marble. 
Take 2 parts of common soda, r part 
pumice stone, and i of finely-powdered 
chalk; sift through a fine sieve, and mix 
it witf^ water to the consistency of paste: 
then rub it well over the marble, and the 
stains will be removed. Wash the mar- 
lile afterwards with soap. Marble can be 
nicely clcined in the following manner: 
Pulverize a little bluestonc. and mix with 
four ounces of whiting: add to these four 
ounces of soft soap and one ounce of 
soda, dissolved in a very little water. 
Boil this preparation over a slow fire 
fifteen minutes, stirring all the time. 
Lay it on the marble while hot 
witli a clean brush. Let it remain 
half an hour: then wash oflf in 
clean suds, wipe dry, and polish l)y 
quick rubbing. If marble is smoked or 
soiled, either by bituminous coal or too 
free use of kindling wood, Spanish whit- 
ing with a piece of washing soda, rubbed 



AIISCELLANEOUS INFORAIATIOX 



459 



together and wet with onlj' enough 
water to moisten and make them into a 
paste, will remove the grease and smoke. 
Dip a piece of flannel in this preparation 
and rub the spots while the paste is 
quite moist. Leave the paste on for 
hours, and, if need be, remove it and re- 
new with fresh paste. When the spots 
disappear, wash the place with clean hot 
soapsuds,. wipe dr\f, and polish with cha- 
mois skin. Or, you may try a paste made 
of whiting, powdered soda, and water to 
remove the stains. You might mi.N; a lit- 
tle liquid ammonia with it if the stains 
are bad. 

A Marble Polish. A good marble pol- 
ish is the following: Melt over a slow 
fire four ounces of white wax, and, while 
still warm, stir into it an equal weight of 
oil of turpentine. When these are fully 
combined, put the compound into a bot- 
tle or other vessel, which must be kept 
well corked when not in use. A little 
of the above put upon a piece of flannel 
and well rubbed upon the marble will 
bring the surface to a fine polish. 

To Remove Iron Rust From Marble. 
Iron rust may be removed from marble 
by taking one part of nitric acid to 
twenty-five parts of water and applying 
it carefully to the spots. Rinse off with 
ammonia and water. 

Any Acid Spilled on Marble will 
quickly disfigure and finally dissolve it. 
To neutralize its effects, pour a solution 
of an alkali, such as washing or carbon- 
ate of soda, borax, or ammonia over the 
stain. The polish may be restored by 
rubbing with powdered pumice stone 
moistened with water. 

To Keep Out Mosquitoes. If a bottle 
of the oil of pennyroyal is left uncorked 
in a room at night, not a misquito, nor 
any other blood-sucker, will be found 
there in the morning. 

Moisten a piece of sponge or flannel 
with spirits camphor; fasten at the top 
of the bedstead. Rubbing the flesh with 
bruised pennyroyal leaves will effectu- 
ally keep them off. 

To get rid of these tormentors, take 
a few hot coals on a shovel, or a chafing 
dish, and burn upon them some brown 
sugar in your bedrooms and parlors, and 
you effectually banish or destroy every 
mosquito for the night. 

Take gum of camphor, a piece about 
one-third the size of an egg, and evap- 
orate it over a lamp or candle, taking 
care that it does not ignite. The smoke 
will soon fill the room and expel the 
mosquitoes. 

Commercial Mucilage. The best qual- 
ity of mucilage in the market is made by 
dissolving clear glue in equal volumes of 
water and strong vinegar, and adding 
one-fourth of an equal volume of alco- 
hol, and a small quantity of a solution of 
alum in water. 

A Transparent Mucilage of great ten- 
acity may be made by mixing rice flour 



with cold water and letting it gently sim- 
mer over the fire. It makes a fine paste 
for scrap books.. Use alcohol or alum 
to keep it from souring. 

To Make Mucilage at Home. - To 5 
cents worth of gum tragacanth, dissol- 
ved over night in a quart of warm water, 
add water until thinned to nearly the 
right consistency, then add 10 cents 
worth of alcohol. Bottle and cork well. 
This will keep a year. 

A Useful Mucilage is made bj' dissolv- 
ing equal parts of gum arable and gum 
tragacanth in .hot water. This mucilage 
is strong and will serve for all ordinary 
purposes. 

For a Liquid Mucilage use fine clean 
glue one pound, gum arable ten ounces, 
water one quart. Melt by heat in glue 
kettle or water bath; when entirely 
melted, add slowly ten ounces strong 
nitric acid, set off to cool. Then bottle, 
adding a couple of cloves to each bottle. 

A Mucilage That Will Keep and will 
remain elastic even when it has dried 
may be made by dissolving one part of 
salicylic acid in twenty parts of soft 
soap and three parts of glycerin. This 
mixture should be shaken well and then 
added to a paste of gum arable and water. 

To Detect Adulteration of Milk. "The 
milkman who waters his goods generally 
does so under the impression that the 
water poured in incorporates itself with 
the milk, and cannot be detected except 
upon chemical analysis. This shows 
gross ignorance. The milk will hold only 
its own fluid; all foreign fluid will be pre- 
cipitated if the mixture is allowed to 
stand for a couple of days. Any house- 
wife may spot a dishonest milkman with 
very little trouble. Let her take a long, 
slender bottle, cleanse it thoroughly and 
let it dry out. If then it is filled with 
milk and allowed to stand in a cool, not 
cold, place for 48 hours, all the foreign 
fluid will settle to the bottom of the bot- 
tle. The soured milk will then fill the 
middle of the bottle, and the fatty sub- 
stance will be floating on top. Some- 
times the top will be a layer of cream, 
then will come a layer of albumen, an- 
other artificial device to make the milk 
look rich; then will come the soured 
milk, and at the bottom will be the for- 
eign water. The whole scheme can be 
read by a glance at the bottle. This 
sort of work is not scientifically satis- 
factory, but it will always develop the 
fundamental fact — whether or not the 
milk is normal." 

To Preserve Milk. Provide bottles, 
which must be clean, sweet and dry. 
Draw the milk from the cow into the 
bottles, and as they are filled imme- 
diately cork them well, and wire them 
on firmly. Then put a bed of straw at 
the bottom of a boiler, on which place 
the bottles, with straw between them. 
Fill up with cold water, heat the water 
just up to the boiling point, and leave 



A'lISCELLANEOUS INFORMATION 



461 



it to get cold. Take out the bottles, pack 
them in sawdust in boxes, and store in 
the coolest part of the building. Milk 
preserved in this way is said to keep 
sweet and good over a 3-car. 

To Prevent Mold. A stnall quantity 
of carbolic acid added to paste, mucilage, 
and ink, Avill prevent mold. An ounce of 
the acid to a gallon of whitewash will 
keep cellars and dairies from the dis- 
agreeable odor which often taints milk 
and meat kept in such places. 

To Remove Mildew. Make a very 
weak solution of chloride of lime in water 
(about a heaping teaspoonful to a quart 
of water), strain it carefully, and dip the 
spot on the garment into it; and if the 
mildew does not disappear immediately, 
lay it in the sun for a few minutes, or dip 
it again into the lime water. The work 
is effectually and speedily done, and the 
chloride of lime neither rots the cloth 
nor removes delicate colors, when suffi- 
ciently diluted, and the articles are rinsed 
afterwards in clear water. 

To Take Out Mildew. Mix some soft 
soap with powdered starch, half as much 
salt, and the juice of a lemon; laj' it on 
both sides of the cloth with a brush, and 
lay it on the grass till the stain comes 
out. 

Mice. They can be kept away by gum 
camphor sprinkled around their haunts; 
water, or croton bugs, by borax and 
camphor or red pepper. Place a very 
little oil of peppermint in holes fre- 
(|uented by mice; it is perfectly harmless 
;md will drive them away. 

To Clean Mica. A good way to clean 
mica in a stove tliat has become black- 
ened with smoke, is to take it out of the 
stove and wash it with vinegar. If the 
1)lack does not come off immediately 
let it soak a little while. 

Paste for Scrap Books. Take half a 
teaspoonful of starch, same of flour, pour 
on a little boiling water, let it stand a 
minute, add more water, stir and cook 
it until it is thick enough to starch a shirt 
bosom. It spreads smooth, sticks well 
and will not mold or discolor paper. 
Starch alone will make a verj' good paste. 

Paste for Printing Office. Take two 
.ifallons of cold water and one quart 
wheat flour, rub out all the lumps, then 
add one-fourth pound of finely pulverized 
alum and boil the mixture for ten min- 
utes, or until a thick consistency is 
reached. Now add one quart of hot water 
and boil again, until the paste becomes 
a pale brown color, and thick. The paste 
should be well stirred during both pro- 
cesses of cooking. Paste thus inade will 
prove very adhesive. 

For Library Paste. Dissolve 54 oz. 
alum in i qt. water and add enough 
flour to make consistency of cream, then 
l)oil, stirring all the time. Another is to 
take: starch, 2 drams; sugar. I oz; acacia. 
2 drams; water according to consistency 
desired. Dissolve the gum in water, add 



sugar and starch and boil till starch is 
cooked; add to both of these formulas a 
little oil cloves, carbolic acid or salicylic 
acid to preserve. 

A Paste to Last. Paste which will 
give satisfaction is made as follows: Soak 
one ounce of glue for several hours in a 
half pint of cold water; place over boil- 
ing water to dissolve. Mix together until 
perfectly smooth half a pint of sifted 
flour and one pint of cold water. Grad- 
ually pour on this two pints of boiling 
water, stirring all the time. Boil a few 
minutes, then add the dissolved glue. 
Stir frequently while cooling. When 
cool press through coarse cheesecloth 
and add a few drops of oil of cloves and 
bottle. When labels are to be pasted on 
tin or glass spread a very thin layer of 
this paste on them. 

Razor Paste, Powdered emery, 2 
parts; spermatic ointment, i part. Melt 
and mix thoroughly, apply to strop. 

To Treat Pests. The New Jersey ex- 
periment station has published a bulletin 
on treating household pests, vi^hich 
sliould be in the hands of every house- 
keeper. It gives not only good advice 
about getting rid of the various insect 
pests which frequently run over the 
house, but tells how to avoid having 
them. Every one should remember that 
it is better to keep free from these pests 
than to have to get rid of them. Clean- 
liness is very essential. Avoid as many 
cracks and crevices as possible where 
dirt and dust can lodge and form hiding 
and breeding places for insects. Fill such 
cracks with putty, liquid plaster of paris 
or some of the wax preparations. Use 
cement around the chimneys and other 
places wliere brick is used. Exercise 
great care in pantries and closets. If the 
insects do not iind congenial quarters 
there will be but little difficulty in keep- 
ing rid of them. 

To Clean Paint, smear it over with 
whiting mixed to the consistency of com- 
mon paste in warm water. Rub the sur- 
face to 1)e cleaned briskly, and wash off 
with pure, cold water. Grease spots will 
in this way be almost instantly removed. 
as well as other filth, and the paint will 
retain its brilliancy and beauty unim- 
paired. 

Fire-Proof Paint. Take a sufficient 
quantity of water for use; add as much 
potash as can be dissolved therein. 
When the water will dissolve no more 
potash, stir into the solution, first, a 
quantity of flour paste of consistency of 
painter's size; second, a sufficiency of 
pure clay to render it of the consistency 
of cream. Apply with a painter's brush. 
Use any coloring. 

Painting on Glass. The difference be- 
tween ordinary painting and painting on 
glass is, that in the latter all transparent 
colors are used instead of opaque ones 
and the color is ground up with turpen- 
tine and varnish instead of oil. In paint- 



MISCELLANEOUS INFORMATION 



463 



ing upon glass it is necessary to place 
the oicture between the artist and the 
light to enable him to see the effect, the 
light having the property of casting a 
yellowish tinge upon all colors so ex- 
posed. To persons having a knowledge 
of coloring, this art is easily learned. 

To Prevent Fence Posts Rotting. The 
tar produced in coal gas works may bo 
used for painting fence posts, fences, out- 
buildings, tin-roofs, and all timber that 
is to be placed on or under the ground. 
It- never alters by exposure to the 
weather; and two good coats will last for 
many years. It is the cheapest and best 
black paint that can be used. Have a 
large iron kettle so arranged that you can 
make and keep the tar hot, then, after 
having removed the bark, if any, set the 
end of the post into the tar; and if the 
tar is not sufficiently deep to take the 
post into it as far as you wish to tar it, 
have a swab of cloth tied upon a broom- 
handle or other stick, and swab it up at 
least si.K to ten inches above the ground- 
line when the post is set; then lift up the 
post, letting it drip a moment, then lay 
it away upon rails or poles placed for 
that purpose, not allowing them to touch 
each other until dry; and one barrel of 
tar will be sufficient for five hundred 
posts. 

Preservation of Fence Posts. Take 
boiled linseed oil and stir in it pulverized 
charcoal to the consistency of paint. Put 
two coats of this over the timber, and 
they will last many years. 

Cheap Paint. Take one bushel of un- 
slaked lime and slake it with warm or 
cold water; when slaked, add to it 
twenty pounds of Spanish whiting, 
seventeen pounds of salt and twelve 
pounds of sugar; strain this mixture 
through a wire sieve, and it will be fit for 
use after reducing with cold water; thi? 
is intended for the outside of buildings, 
or where it is exposed to the weather: 
in order to give a good color, three coat^ 
are necessary on brick and two on wood; 
it may be laid on with a brush, similar to 
whitewash. Each coat must have suf- 
ficient time to dry before the next is- ap- 
plied. 

Paint for Brick Houses. To lime 
whitewash add, for a fastener. Sulphate 
of zinc, and shade with any color you 
choose, as yellow ochre, Venetian red. 
etc. It outlasts oil paint. 

Milk Paint. For barns, any color: 
Mix water lime with skim-milk to proper 
consistency to apply with brush, and it is 
ready for use. It will adhere well to 
wood, smooth or rough, to brick, mortar, 
or stone, where oil has not been used, 
and forms a very hard substance as dura- 
ble as the best oil paint. Any color may 
be had by using colors. 

To Paint an Old House. Take three 
.gallons water and one pint flaxseed; boil 
half an hour; take it off and add water 
enough to make four gallons; let it stand 



to settle; pour off the water in a pail, and 
put in enough of Spanish white to make 
it as thick as white-wash; then add one-' 
half pint linseed oil; stir it well and ap- 
ply with brush. If the whiting does not 
mix readily, add more water. Flaxseed, 
having the nature of oil, is better than 
glue, and will not wash off as readily. 

Powder for Cleaning and Polishing 
Tin, and Brassware. Take one-half 
pound ground pumice stone and one- 
quarter-pound red chalk, mix them 
evenly together. Use these articles dry 
with a piece of wash leather. 

To Remove Paint from Glass, wet 
the spot with strong liquid ammonia be- 
ing careful not to let the ammonia run 
down on the window paint or varnish. 
.After two or three applications scrape 
gently with a piece of soft wool, then 
rub with a paper wet with ammonia. 

To Take Out Paint. Mix ammonia 
and turpentine in equal parts, saturate 
the spot two or three times, and wash 
out with soapsuds. This will take out 
paint from clothing even if dry and hard. 
Paint spots on window glass can be re- 
moved with ten cents' worth of oxalic 
acid dissolved in a pint of hot water. 
While applying it to the spots, take care 
that the acid does not touch the hands. 
Brasses may be quickly cleaned with this 
wash; but it must not be kept after using, 
as it is a deadly poison. 

To Remove Paint. - Chloroform will 
remove paint. When the color of a fab- 
ric has been destroyed by an acid, am- 
monia is applied to neutralize the same; 
after which an application of chloroform .^ 
will, in almost all cases, restore the orig- 
inal color. 

How to Protect Pianos. A growing 
plant should be kept in the room with a 
piano, says a piano tuner. .As long as the 
plant thrives the piano will be in tune 
and in good condition. The reason that 
a piano is injured by a dry, over heated 
room is that all the moisture is taken 
out of the sounding board. The board 
is forced into the center, and, though the 
wood is supposed to be as dry as possible 
when this is done, it contains some moist- 
ure and gathers more on damp days. 
When this moisture is dried out the 
board flattens and finally cracks. It is 
well to have a pan of water on the radia- 
tor, the steam, or evaporation, to moisten 
the air of the room. It is good for health 
as well as for the piano. 

The Care of Pianos. Dust the piano 
dailjf with an old soft silk handkerchief. 
When the keys are soiled wipe them 
with a cloth dampened with alcohol. 
Never put water on the keys. Two or 
three times a year give the piano case a 
bath in the following manner: Make a 
mild soap suds of lukewarm soft water 
and white soap. With a piece of cheese 
cloth wash a space about a foot square, 
dry it carefully with either a large piece 
of cheesecloth or an old fine cotton 



-MISCELLANEOUS INFORMATION 



465 



stocking then polish with a clean, dry, 
soft chamois. The bath removes the 
dirt and takes away that cloudy appear- 
ance. 

To Clean an Oil Painting that is cov- 
ered with dirt and fly specks wipe all 
the dust from the painting with a soft 
cloth. Put a little linseed oil in a saucer, 
and, dipping a finger in the oil, rub the 
painting gently. It will require time and 
patience, but the effect will repay you. 
Artists sa}' that in cleaning a painting 
nothing but the fingers dipped in oil or 
in water should be used. 

To Clean Oil Paintings. First go 
over the picture with a soft cloth — an 
old handkerchief, if possible — clean, of 
course; then cut a big potato in two and 
with the flat side go over the surface care- 
fully with a light circular movement, not 
pressing the canvass too heavily. The 
potato will soon loosen the dirt and 
the colors underneath begin to show 
brighter. Do this again until everj' bit of 
dust and dirt is of¥; then use a big, soft 
sponge and tepid water lightly. Where 
there is dampness in the walls oil paint- 
ings are frequently spoiled by it. For 
this, dr3' the canvass perfectly and go 
over the back with a coat of white lead. 

To Prevent Pumps froqj Freezing. 
Take out the lower valve in the fall, and 
drive a tack under it, projecting in sucli 
a way that it cannot quite close. The 
water will then leak back mto the well or 
cistern, while the working qualities of the 
pump will not be damaged. 

To Get Rid of Rats. If you catch one 
alive bedaub him with liquid tar and let 
him go. He will clear the premises of 
his brethren. Smear the holes by which 
they enter the house and rooms with a 
mixture of tar and red pepper. Rats 
may be dealt with by mixing potash with 
meal and throwing it into their holes. If 
a rat or a mouse gets into the pantry, 
stuflf into its hole a rag saturated with 
cayenne pepper. That pathway to the 
pantry will be deserted. 

How to Get Rid of Rats. A writer in 
the Scientific American says that he 
cleared his premises of these detestable 
vermin by making whitewash yellow 
with copperas, and covering the stones 
and rafters in the cellar with it. In every 
crevice in which a rat might go, he put 
the crystals of the copperas, and scat- 
tered in the corners of the floor. The 
result was a complete disappearance of 
rats and mice. Since that time not a rat 
or a mouse has been seen near the house. 
Every spring the cellar is coated with the 
yellow wash as a purifier, and as a rat ex- 
terminator, and no typhoid, dysentery, or 
fever attacks the family. Never allow 
rats and mice to be poisoned in the 
house; they are apt to die between the 
walls, and produce much annoj^ance. 

Simple Plan for Catching Rats. Coyer 
a common barrel with stif¥ paper, tyin.ij 
the edge tightly around the barrel, place 



a board against the barrel so that the 
rats can have easy access to the top, 
sprinkle cheese or other bait on the 
paper, and allow the rats to eat there 
unmolested for three or four days. Then 
place in the bottom of the barrel a stone 
ten or fifteen inches high, and pour in 
water until the stone is covered except 
for a space large enough for a rat to 
crawl on. Now replace the paper, first 
cutting a cross in the middle. The first 
rat that climbs on the barrel top goes 
through into the water and climbs on the 
stone, the paper comes back to its origi- 
nal position, and the second rat follows 
the first. Then begins a fight for the 
possession of the dry place on the stone, 
the noise of Avhich attracts others, who 
share the same fate. 

To Destroy Rose Bugs. Rose bugs 
are hard to kill, but you can beat them 
off daily on a sheet and burn or bury 
them. Green lice, that is aphides, can be 
destroyed bj' kerosene emulsion, if you 
dip the tips of the bushes in kerosene 
emulsion, and spray the bushes with this 
emulsion. Paris green and water will 
destroy any insect that eats the foliage. 
(See Floriculture.) 

To Mend Rubbers. Rub the patch and 
the shoe thoroughly with sandpaper. 
Smear with liquid rubber about five 
times, each time letting them drj'. Do 
this once more and apply the patch with 
pressure, and it is mended. If liquid 
rubber _ cannot be obtained, make it by 
dissolving pure rubber in warm turpen- 
tine until it is as thick as sirup. 

To Remove Rust From Steel. Cover 
the rusted parts with sweet oil and let it 
remain on for forty-eight hours. Then 
sprinkle finely powdered unslaked lime 
over the oil and rub the steel briskly 
with a polishing leather until the rust 
disappears. 

To Clean Rugs. They may be made 
to look as bright and fresh as new by 
going over them, after the dust has been 
thoroughly shaken out, with a damp 
cloth, small enough to be held tightly 
in the hand. Wring it out until it leaves 
no perceptible moisture on the rug, and 
then with a steady, even motion, rub 
against the nap. It is astonishing how 
much lint and dirt will be removed that 
will not yield to a broom, with much less 
wear and tear on the rug. 

To Remove a Ring. (See Accidents 
and Emergencies.) 

To Destroy Roaches. To drive away 
cockroaches, slice and lay around the 
house poke-root (Phytolacca decandra). 
This will destroy roaches quicker than 
any other poison. It never fails. .\n- 
other way is to boil, one ounce of the 
root in one pint of water until all the 
strength is extracted, mi.x with molasses, 
and spread on plates in tlie localities 
infested by the insects. Still another 
way is to strew equal parts of powdered 
sugar and borax on ledges, behind pipes 



MISCELLANEOUS INFORMATION 



467 



and in crevices every night. In houses 
every scrap of loose wall paper should 
be torn off and burned to destroy the 
eggs. Clean the walls of the house. It 
is better to paint or calcimine than to 
paper rooms. 

Sure Death to Roaches. A strong 
decoction of common poke-root, mixed 
with an equal quantity of black mo- 
lasses, boiled to a syrup, and spread 
upon bread, is sure and present death 
to cockroaches. They eat it greedily 
and die. Try wet tea leaves as a means 
of destroying cockroaches. Just squeeze 
these with the hands and lay on sheets 
of paper where they will be found by 
the roaches, when shutting up for the 
night. They eat the leaves and the tan- 
nin kills them. 

To Drive Away Rats and Mice. - Sul- 
phur — sprinkled on shelves and about 
pantry — or in barn on floor and among 
corn and grain bags — is perfectly safe, 
injures nothing and is an effectual and 
inexpensive remedy. 

Scouring Powrder. A good scouring 
powder is made by mixing equal parts 
of powdered pumice stone and some 
good soap powder. Put in a shallow 
bowl and place in a convenient spot. 
You will find it easy to use and it gives 
good results. 

Shoe Dressing. Remove all dirt until 
your shoes are clean; then use a little 
olive oil, and rub with a flannel cloth. 
This will prevent your shoes from crack- 
ing. This dressing is good for children's 
shoes. 

To Prevent Brickwork "Streaking" or 
turning white in spots after being laid a 
few months, when making the mortar 
add linseed oil to the mortar at the rate 
of I quart to the barrel of mortar. When 
incrustations are once formed wash with 
dilute hydrochloric acid. 

Uses of Salt. Salt in solution is an 
antidote to many poisons. 

A pinch of salt added to mustard pre- 
vents it souring. 

Salt in the water cleanses glass bottles 
and chamber ware. 

Cut flowers may be kept fresh by ad- 
ding salt to the water. 

Salt hardens gums, makes leetli white 
and sweetens breath. 

Salt dissolved in alcohol or ammonia 
will remove grease spots. 

Weak and tired eyes are refreshed by 
bathing with warm water and salt. 

Salt thrown on any burning substance 
will stop the smoke and blaze. 

.Add salt to the water in which colored 
cotton goods are washed: It prevents 
fading. 

Black spots on dishes and discolora- 
tions on teacups are removed by damp 
salt. 

Hemorrhage from tooth-pulling is 
stopped by filling the mouth with salt 
and water. 

I.emon and salt also remove stains 



from the fingers. Do not use soap after- 
wards. 

Brooms soaked in hot salt water wear 
better and do not break. 

Carpets are brightened and their col- 
ors preserved if wiped with clean cloths 
wrung out of salt water. 

Ink stains from carpets and table 
cloths (if fresh) can be removed by suc- 
cessive applications of dry salt. 

Feathers uncurled by damp weather 
are quickly dried by shaking over fire, in 
which salt has been thrown. 

When the contents of pans boil over, 
salt on the range prevents odors, and the 
spot is the more easily cleaned. 

Rattan, bamboo and basket work furni- 
ture may be thoroughly cleaned by 
scrubbing with brush and salt water. 

Baths, washbasins, polished slate and 
stone slabs are quickly cleaned by rub- 
bing with dry salt before washing. 

Dyspepsia, heart burn and indiges- 
tion are relieved by a cup of hot water 
in which a small spoonful of salt has 
been melted. 

Pulverized rock salt in equal quantity 
of turpentine is excellent dressing for a 
felon. Apply a rag soaked in this every 
twenty-four hours. 

Dry rot in gate posts, outhouses, 
joists and beams may be checked bj' 
equal proportions of salt and chloride 
of zinc — 100 pounds of each to 350 
pounds of water. 

Japanese and plain straw matting 
should be washed with salt and water 
and rubbed dry. This keeps them soft 
and prevents brittle cracking where 
traffic is heavier. 

Bed room floors may be kept cool and 
very fresh in summer if wiped daily with 
cloth wrung out of strong salt water. 
All microbes, moths and pests are thus 
destroyed. 

Colored cotton materials will not fade 
by subsequent washing if soaked in 
water in which three gills of salt to 
every four quarts of water have been 
melted. 

When cabbage, onions or strong-smell- 
ing vegetables have been boiled in pans, 
to prevent odors clinging to them, place 
some salt on the stove and turn the pans 
bottom up over the salt. In a few min- 
utes the pans will smell sweet. 

If 20 pounds of salt and 10 pounds of 
muriate of ammonia be dissolved in 
seven gallons of water and bottled, many 
fires may be prevented. By splashing 
and spraying the burning articles the fire 
is soon extinguished. An incombustible 
coating is immediatel}' formed. 

(See also, What a Housewife Should 
Know.) 

Black Sealing Wax. Purchase the best 
black resin three pounds, beeswax one- 
half pound, and finely powdered ivory 
black one pound. Melt the whole to- 
gether over a slow fire, and make it 
into sticks, when it is ready for use. 



MISCELLANEOUS INFORMATION 



469 



Red Sealing Wax. - Purchase four 
pounds shellac, one and one-half pounds 
Venice turpentine, three pounds finest 
cinnabar, and four ounces Venetian; mix 
the whole well together, and melt over 
a very slow fire. Pour it on a thick, 
smooth glass, or any other, flat, smooth 
surface or run into molds to make it into 
sticks. 

Sealing Wax for Fruit Cans. • Bees- 
wax, half ounce; gum shellac, two and 
a half ounces; rosin, eight ounces. Take 
a cheap iron vessel that you can always 
keep for the purpose, and put in the rosin 
and melt it. Then add the shellac, slowly 
and stir that in, and afterwards the 
beeswax. When wanted for use- at any 
after time, set it upon a slow fire and 
melt it so you can dip bottle-nozzles in. 
For any purpose, such as an application 
to trees, when you want it tougher than 
the above preparation will make it, add 
a little more beeswax. 

To Remove Medicine Stains. ■ Stains 
made by medicine and liniments are 
among the most obstinate of removal, 
and frequently tax amateur knowledge 
to the utmost. Iodine marks may, how- 
ever, be successfully removed by means 
of liquid ammonia, a little of the spirit 
being poured into a saucer, the stained 
garment laid across it and the spot dab- 
bed repeatedly with the fingers until it 
disappears. It should then be rinsed in 
tepid water and washed with strong soap 
suds in the usual manner. Cod liver oil 
stains can likewise be eliminated by 
means of ammonia, while Fuller's earth 
made into a paste with cold water is 
usually efficacious in removing marks 
caused by linseed oil. Two or three ap- 
plications, however, are necessary. 

For Removing Stains. Take i ounce 
of oxalic acid in tine powder, mix with 
4 ounces cream tartar. This mixture will 
remove iron rust, fruit and ink stains. 

To Remove Stains From a Bathtub. 
Stains on an enamel bathtub may fre- 
quently be removed by rubbing on vine- 
gar and salt. They should remain for 
a moment and then be washed off. Any 
sort of rough sand soap is bad for a tub 
and none but a _ good laundry variety 
should be used. Once a week the en- 
amel should be gone over with kerosene 
and then thoroughly washed. 

To Remove Mud Stains. Leave mud 
stains on skirts, etc., severely alone till 
thoroughly dry and then brush with a 
stiff clothes brush. If any stain remains, 
dip a piece of flannel in strong alcohol 
and rub till the spot disappears. An- 
other plan is to rub the spot with a cut 
potato, for potato juice is very cleansing 
and is easily removed afterward with a 
cloth and a little warm water. 

Our Family Laundry Starch, i ounce 
spermaceti, i ounce of white wax. Melt 
together. Cool in pint basin and cut in 
cakes about one inch square. Dissolve 
one ounce of acacia in water, and bottle. 



For each shirt bosom or its equivalent 
use one tablespoonful of good starch. 
When boiling add one tablespoonful of 
the dissolved acacia and one cake of the 
compound. Be careful and rub the 
starch thoroughly into the linen on the 
wrong side then allow it to dry. Dip 
into boiling hot water and roll up for ten 
minutes; then iron perfectly dr}'. Then 
polish, always using a hard, smooth sur- 
face to polish over — without any padding 
— a marble slab is preferable. 

To Make Starch Enamel. - Melt five 
pounds of refined paraffine wax in a tin 
boiler or pan over a slow fire; use care 
in melting. When melted, remove the 
vessel from the fire and add 200 drops 
of oil of citronelli. Take some new 
round tin pie pans, and oil them with 
sweet oil as you would for pie baking, 
but do not use lard. Put these pans on 
a level table, and pour in enough of the 
hot wax to make a depth in each pan 
equal to about the thickness of one- 
eighth of an inch. While hot, glance 
over the pans to see that they are level. 
Then let them cool, but not too fast. 
Watch them closely, and have a tin 
stamp ready to stamp the cakes out 
about the size of an ordinary candy 
lozenge. This stamp should be about 8 
inches long, larger at the top than at 
the bottom, so that the cakes can pass 
up through the stamp as you are cut- 
ting them out of the pans. Lay the 
cakes in another pan to cool. Before 
they become very hard, separate them 
from each other. Directions for use: 
To a pint of boiling starch stir in one 
cake or tablet. This gives an excellent 
lustre to linen or muslin, and imparts a 
splendid perfume to the clothes, and 
makes the iron pass very smoothly over 
the surface. It requires but half the or- 
dinary labor to do an ironing. It is 
admired by every lady. It prevents the 
iron from adhering to the surface, and 
the clothes remain clean and neat much 
longer than by any other method. (See 
also. Laundry Suggestions.) 

To Make Sauer-Kraut. For one bar- 
rel of kraut, take about severity-five 
good sized heads of cabbage, and a quart 
of salt. Remove tlie outside leaves and 
the heart, and see that every head is 
clean, free from dirt or bugs; then cut 
it with a kraut cutter, or a spade. Put a 
sprinkle of salt on the bottom of the 
barrel, then a layer of cabbage, putting 
in salt and cabbage alternately pound- 
ing it down, until the barrel is full. Put 
a heavy weight on the top and let it 
stand two or three weeks until it has 
thoroughly worked, and froths at the 
top, when it is ready for use. Some use 
large crocks or kegs without heads, 
making a head to fit closely inside. After 
the cabbage is packed in, lay a few cab- 
bage leaves on top and the cover placed 
upon it. Then every precaution is taken 
to exclude the green fly and a heavy 



MISCELLANEOUS INFORMATION 



471 



weight is put on top the head. Tie pa- 
pers over all and let it ferment. When 
rightly made and packed, there will be no 
spoiled or slimy kraut on top. The 
main points to remember are, clean con- 
tainer, clean cabbage, finely cut and 
salted, closely packed, always covered 
an inch or two with brine, weighted and 
tightly sealed so flies cannot damage the 
contents. Let it ferment in a cool, dry 
place. 

Our Family Laundry Soap. Direc- 
tions for making: To five gallons of soft 
water add 5 pounds good bar soap; when 
dissolved add 12 ounces of borax and 16 
ounces of sal soda; stir frequently until 
thoroughly dissolved and while cooling. 
Directions for using: Heat (a little more 
than blood warm) as much water as will 
cover the white clothes, and to each pail- 
ful of water add i teaspoonful of the 
soap. Moisten the dirty streaks on the 
clothing and rub on a little of the soap. 
Push all under the water and stir up in 
IS minutes; let soak 30 minutes. Have 
the boiler ready with boiling hot water; 
add and dissolve in it Yz teaspoonful of 
soap to each pailful of water. Wring 
.j'our clothing from the soaking water, 
boiling 15 minutes, stirring frequently: 
rinse through two waters (including the 
bluing water) and hang up to Ary with- 
out rubbing. The colored clothing that 
will not stand boiling should be soaked 
same as the white and pounded in scald- 
ing hot water instead of boiling, then 
rinsed thoroughly and hung up to dry 
without rubbing. 

A Way of Making Soap. ■ Take one 
can of potash lye; dissolve in one quart 
and one gill of water. Stir this with a 
stick until dissolved. Let it stand until 
cold. While this is cooling, dissolve two 
tablespoonfuls of powdered borax and 
two tablespoonfuls of powdered am- 
monia in half a cup of water. Have 
ready five pounds and three ounces of 
strained or clear grease. Let the grease 
get cool, but not cold. When the lye is 
cold stir into the warm grease and mi.x 
thoroughly, adding borax and ammonia, 
and stir twenty minutes. Line a drip- 
ping pan with thick brown paper, grease 
it and pour the soap into it. Before it 
hardens, score into the shape of the 
bars you wish; let it stand in the pan 
until firm. Take out and put away to 
dry, and you will have hard white soap 
that will float. 

To Make Hard Soap. Sal-soda and 
lard, of each, six pounds: stone lime, 
three pounds; soft water, four gallons. 
Dissolve the lime and soda in the water, 
b}' boiling, stirring, settling and pouring 
of?; then return to the kettle (brass or 
copper) and add the lard and boil until 
it becomes soap; then pour into a dish 
or moulds, and when cold, cut it into bars 
and let it dry. 

To Make Hard Soap from Soft. Take 
7 pounds good soft soap, 4 lbs. sal soda, 



2 oz. boraz, i oz. hartshorn, Yz pound 
rosin. To be dissolved in 22 quarts of 
water and boil about 20 minutes. 

To Make Toilet Soap. • Add to one 
quart pure olive oil three pints of boil- 
ing water, in which four tablespoonfuls 
of refined potash has been dissolved. 
Have the oil at the boiling point in a 
porcelain-lined kettle before the potash 
water is added, then cook and stir with a 
wooden spoon until a little dropped on a 
cold plate will thicken like jelly. Take 
care that the soap does not boil over. 
When partly hard add a little scented oil, 
verbena, lavender or rose, then pour into 
molds to harden. When hard take out 
and pack where it will dry and season. 
The older and harder it gets the better 
its lasting qualities. 

Soap-Bark is fine for freshening up an 
old woolen skirt or suit of any dark 
color, and is much used by dyers and 
scourers as a cleaner for dusty and 
greasy clothes, especially men's. To pre- 
pare for use, pour a quart of boiling 
water over five cents worth of soap-bark; 
steep this gently over the fire for two 
hours, keeping the heat low, so that the 
water will not boil away; strain the liquid 
through a piece of cheesecloth into a 
jar. Thoroughly brush; then get a 
smooth board or a table ready and lay 
the cloth or skirt on this and sponge • 
carefully on both sides giving special at- 
tention to the very much soiled parts. 
After sponging, rinse in ammonia and 
water. 

Shaving With Vaseline. Use oil in- 
stead of soap to soften the beard. Vase- 
line is the most convenient, and should 
be rubbed in quite freely. Then with a 
keen razor, shaving can be done 
quickly and without a suspicion of pain. 
Soap is really unnecessary, and shaving 
with oil or vaseline is cleaner, as well as 
pleasanter, and what is more to the 
point, there is no irritation whatever to 
the skin. 

To Cure Stings. • For stings, from any 
kind of insect, apply dampened salt, 
bound tightly over the spot. It will re- 
lieve, and usually cure very quickly. 
Soda is good also. (See Accidents and 
Emergencies.) 

To Remove a Glass Stopper. Put a 
drop or two of glycerin or sweet oil in 
the crevice about the tight stopper. In 
an hour or two the stopper will be 
looser. 

To Mend Tinware. .Take a phial 
about two-tliirds full of muriatic acid and 
put into it little bits of sheet zinc as long 
as it dissolves them, by the heat of a 
candle; then put in a crumb of sal am- 
moniac and fill up with water, and it is 
ready to use. 

Uses for Turpentine. Turpentine and 
soap will remove ink stains from linen. 
It will exterminate roaches if sprinkled 
in their haunts. A few drops on a 
woolen cloth will clean tan shoes nicely. 



^11 SCELLANEOUS INFORMATION 



473 



An equal mixture of turpentine and lin- 
seed oil will remove white marks from 
furniture caused by hot water. 

Caring for Enamel Tubs. White 
enamel bath tubs and sinks should be 
washed daily with hot suds to keep them 
free from stains and spots. If the water 
is hard, a gray, gritty substance soon 
collects on the enamel, but this can be 
removed with a cloth which has been 
saturated with kerosene. If the stains 
are left longer than a day or two they 
will be much harder to remove. Scour- 
ing soap should not be used on enamel 
ware, as it is apt to crack the enamel 
and wear it thin. 

To Tan Sheepskin With the Wool 
On. - If you wish to tan the sheepskin 
with the wool on, stretch it to its full size 
in all directions, and nail it on a board 
to dry. Dress the flesh side with a mix- 
ture of equal parts of rock salt and alum, 
dissolved in water, with coarse flour ad- 
ded, to make it about the consistency 
of thick cream. Spread this all over the 
skin a quarter of an inch thick, or more, 
and let it dry, after which scrape off 
with a dull knife. If the skin does not 
appear to be well cleaned, repeat thv^ 
operation; then, when well cleaned, rub 
and beat the skin until it is soft and 
pliable. 

To Make Mahogany Furniture Varn- 
ish. • Take of proof alcohol one quart, 
cut therein all the gum shellac it will 
take, add two ounces of venice turpen- 
tine, and coloring to suit. This makes 
a beautiful polish and will wear for 
years. 

Common Oil Varnish. Three pounds 
resin, one-half gallon drying oil; melt to- 
gether and add, when removed from fire, 
two quarts warm oil of turpentine. 

Varnish for Harness. Take 95 per 
cent alcohol, Vz gallon; white pine tur- 
pentine, y^_ pound; gum shellac, Yi, 
pound; venice turpentine, 2 ounces. Let 
these stand in a jug in the sun or by a 
stove until the gums are dissolved, then 
add sweet oil, 2 ounces; lampblack, 1 
ounce; rub the lampblack first with a 
little of the varnish. This varnish is 
better than the old style, from the fact 
that its polish is as good, and it does not 
crack when the harness is twisted or 
knocked about. 

To Mend Umbrella Handles. Fre- 
quently umbrella handles become loos- 
ened from the steel rods. The following 
will be found an easy way of fixing 
them: Put some resin in a spoon and 
hold it over the gas or on hot stove until 
thoroughly melted; then pour into the 
cavity in the handle and put steel rod 
into it; hold until resin is cold and you 
will find your handle as strong as when 
new. 

Home-Made Vinegar. Take 6 gallons 
good cider; put this into a cask, and add 
4 gallons of rain water, I gallon of mo- 
lasses, and 4 pounds of sugar. Tear in 



small pieces a Yz sheet of brown wrap- 
ping paper to make "mother"; set the 
cask in the sun, and stick a glass bottle 
in the bung. In making jelly the rins- 
ings of the currants are poured in; apple 
parings and a few peach-parings, cher- 
ries and blackberries should be poured in 
after soaking a day or so. This is the 
foundation of the vinegar, and that vine- 
gar barrel can be kept working night and 
day by adding more cider, more water, 
molasses and sugar. 

Vinegar Made from Honey. To one 
quart of clear honey, put eight quarts of 
warm water; mix it well together; when 
it has passed through the acetous fer- 
mentation, a white vinegar will be 
formed, in many respects better than the 
ordinary vinegar. 

Home Made Water Filter. Take 
strong muslin, cut six inches square, sew 
up into a little bag, slide bag over faucet, 
and tie with a strong string. Make sev- 
eral of the bags and put a clean one on 
each morning. They are better than the 
filters you buy, as they can be washed 
and boiled. The ones you buy are hard 
to keep clean, and often the little wire 
inside turns green. With the bags you 
will always find the water clean. 

To Clean Wall Paper. The most 
satisfactory way to clean wall paper is 
with bread about a day old, but not old 
enough to crumble badly nor fresh en- 
ough to be doughy when used. If the 
paper is not very much soiled it may be 
dusted and rubbed down with a soft 
hand mop made of cotton yarn. Re- 
member in using the mop or bread to 
take even down strokes, one following 
the edge of the other so a.'^ to cover 
finally the whole. 

How to Make Boots and Shoes Water- 
proof. Mix together in a pan, over the 
fire, two parts of tallow and one part of 
resin. Warm the boots or shoes and 
apply the hot mixture with a painter's 
brush, until the leather will not absorb 
any more. If well polished before ap- 
plying the waterproof, the boots wnll take 
a good polisli afterwards, and the water- 
proofing will make no difference in their 
appearance. 

Another Way. ■ Melt together fresh 
mutton suet, one pound; yellow beeswax, 
one ounce; shellac, one-eighth ounce. 
Melt the tallow first and remove all the 
membrane from it; then add the beeswax 
in thin shavings and when it is melted 
and combined with the tallow, add the 
shellac, in powder, and stir until it is 
melted. Beeswax is one of the best 
known preservatives of leather. Apply 
warm to sole and upper with a rag or 
sponge before the fire or stove to soak 
in the compound, being careful not to 
burn the leather. If the boots are pol- 
ished before the application of this pre- 
paration they will remain black and 
shining for a long time after it is ap- 
plied. A liberal application of this every 



All SCELLAxX EO US IN FORMATION 



475 



two or three weeks during winter will 
keep boots and shoes that are worn 
daily waterproof and soft. 

To Make Whitewash. -Slake half a 
bushel of unslaked lime with boiling 
water, cover during the process to keep 
in steam, strain the liquid through a fine 
sieve or strainer, and add to it a peck 
of salt, previously dissolved in warm 
water, three pounds of ground rice boiled 
to a thin paste and stirred in while hot, 
half a pound of Spanish whiting, and 
one pound of cledr glue, previously dis- 
solved bj' soaking in cold water and then 
hanging over a slow fire in a small pot 
hung in a larger one filled with water. 
Add five gallons of hot water to the 
mixture, stir well, and let it stand a few 
days, covered from dirt. It should be 
applied hot, for which purpose it can be 
kept in a kettle or portable furnace. It 
is recommended by the government for 
whitewashing light-houses. A pint of 
this wash mixture, if properly applied, 
will cover one square yard, and will be 
almost as serviceable as paint for wood, 
brick, or stone, and is much cheaper. 
The coloring matter may be added as 
desired. For cream color add yellow 
ochre: pearl or lead, add lampblack or 
ivory-black; fawn, add proportionatelj- 
four pounds of umber to one pound of 
Indian red and one pound of common 
lampblack: common stone color, add 
proportionately four pounds raw umber 
to two pounds lampblack. 

A Cellar Whitewash. -A good agency 
for keeping the air of the cellar sweet 
and wholesome, is whitewash made of 
good white lime and water only. The 
addition of glue or size, or anything of 
this class, is only a damage by furnish- 
ing organic matter to speedily putrefy. 
The use of lime in whitewash is not 
simply to give a white color, but it 
greatly promotes the complete oxidation 
of effluvia in the cellar air. Anj' vapors 
that contain combined nitrogen in the 
unoxodized form contribute powerfully 
to the development of disease germs. 

A House Whitewash. Take care, in 
the first place, to slake the lime you are 
to use entirely under water. Dissolve 
% pound of clear glue in a gallon of 
water: add 2 gallons more, and put in 
lime enough to make it as thick as milk. 
After it has been well stirred, and the 
gritty particles have settled to the bot- 
tom, the whitewash may be poured off, 
and is ready for use. Select a clear day 
for its application to the walls, which 
must be previously wiped down and 
cleared of dust. Put the wash on two or 
three times, letting each coat become 
dry before the other is put on. The last 
coating on the ceiling should be across 
the light. Damp weather will not do 
for such work. Too generous a use of 
whitewash can not be made on the 



premises of our dwellings, where healtli 
and cleanliness are valued. 

Vaseline for Boots and Shoes. • When 
the leather in your shoes becomes old, 
you will ascertain that the feet will be 
cold. If you want to keep your shoes in 
good condition you should use vaseline 
on them. The life will be kept in the 
leather, and, if rightly applied, you can 
shine the footwear just as well as if the 
preparation had never been used. You 
can keep your boots and shoes in good 
shape, imparting much greater warmth 
to the feet than if you allow blacking 
and the like to eat up all the life in the 
leather. When blacking commences to 
cake on the shoes, wash them with plain 
water, and give them a rubbing with 
voseline, after which they can be black- 
ened again. 

To Waterproof Cloth. To one pail of 
soft water add one-half pound of sugar 
of lead, one-half pound of powdered 
alum; stir this at intervals until it is 
clear; then pour oflf into another pail. 
Put in the cloth and let it remain twent}'- 
four hours. Put a weight on the top to 
keep the cloth under water. Then hang 
out to dry without wringing. 

Burglar Ptoof Window Fastener. 
Where the sash of the upper and lower 
windows meet, drill a hole with a brace 
and bit deep enough to go completely 
through the sash of the lower window 
and half through the sash of the upper 
window. Insert a heavy nail or small 
spike of the length of the depth of the 
hole which you have drilled. This fas- 
tens the windows together so firmly that 
almost nothing can pry them apart. The 
nail is removed easily to open the win- 
dows. 

To Purify Water. If you have the 
slightest reason to suspect that the water 
supply in your home is not pure, and it 
is not practicable to make the radical 
change advised by the Board of Health, 
you may abate, if not overcome, the evil 
by boiling the drinking water. Set bot- 
tles containing the supply for the day, 
after boiling it, on the ice as soon as it 
is cool. Leave the bottles thus until the 
water is wanted. Then pour what is re- 
quired for present ixse into a pitcher 
from a height of from six to eight feet. 
This will aerate the water and take away 
the flat taste peculiar to boiled water and 
which is disagreeable to manj-. 

Red Wash for Bricks. To remove the 
green that gathers on bricks, pour over 
them boiling water in which any vege- 
tables not greasy have been boiled. Re- 
peat for a few days, and green will dis- 
appear. For the red wash melt one 
ounce glue in one gallon water; while 
hot add alum size of egg, one-half pound 
Venetian red, one pound Spanish brown. 
If too light add more red and brown. If 
too dark, w'ater. 



SUBJECT INDEX 



A 

Abscesses, (See Boils and 

Abscesses) 
Accidents and Emergencies 241 
Acetic Acid Poisoning.... 257 

Acids. Poisoning 257 

Aconite Poisoning 257 

Agricultural Papers and 

Bulletins 295 

Alcohol, in Stock Diseases. 379 
Alcoholism. ( See ' Liquor 

Habit) 

Alfalfa, Cultivation of 311 

•• For Dairy Cows 353 

Almond Meal 285 

Alum, in Stock Diseases. . . 373 

Ammonia Poisoning 257 

Ammoniacal Copper Car- 
bonate, for Spraying 

Plants 331 

Antemia 205 

Antimony Poisoning 257 

Ants To Exterminate.... 4T 

" To Get Rid of 441 

Aphis on Flowers, How to 

Destroy 71 

Apoplexy 245 

•■ Of Poultry 3S9 

Appendicitis 203 

Apple Custard 157 

" Float 125 

'■ Snow 109 

" Trees 325 

Apples, Baked 157 

" To Keep 441 

Argenti Nit. Poisoning 247 

Aqua Fortis (Poisons and 

Antidotes) 257 

Arnica Liniment 235 

Arsenic Poisoning 257 

Art Glassware, To Clean.. 55 

Artificial Respiration 243 

Asparagus. Canned 149 

" Plants, How to Plant 319 
" Seed, How to Plant.. 319 

" Stewed 109 

Asthma 205 

Asthma and Spasmodic 

Coughs 205 

Astringent Wash 285 

Artichoke. Globe, How to 

Plant 319 

" Jerusalem, How to 

Plant 319 

Atropia (Poisons and An- 
tidotes) 259 

Azoturia. in Horses 377 



B 

Baby. Care of the. Special 

Rules 27 

" Crying of 31 

" Don'ts for a Mother. . 33 

" Exercise of 31 

" Teething of 31 

Bad Breath, Treatment for 2S3 

Balsam Ointment 237 

Bananas, Baked 109 

Bandages, How to Apply.. 241 

Bandaging a Foot 243 

*' Forms of 241 

" Materials For 241 

" Two Rules for 241 

Banks. Borrowing from... 405 
" Checks. Drawing 

and Endorsing .... 405 
" Collections through . . 405 

" Depositing with 405 

" How to Deal with. . . . 405 
** Opening Account with 405 



Barley, How to Raise 307 

Barley Water (Domestic 

Remedies) 237 

Bath, Recipes for 273 

Baths, Internal 175 

" Sun and Air 175 

Bathroom. To Remove 

Odors in 445 

Bathtub, to Clean 441 

" To Re-enamel 445 

" To Remove Stains 

from 469 

Bathing and Cleanliness. . . 173 
and Cleansing the 

Sick 1S7 

" The Babv 27 

" The Children 33 

Batter Cakes 89 

Beans. Bush. How to Plant 319 
" Pole. How to Plant.. 319 

" Lima. Stewed 109 

" String, Stewed 109 

" White, How to Raise. 307 
Beauty Culture, Principles 269 
Bed Bugs. To extermi- 
nate 49, 441 

Bed Making for the Sick 185 

Bedbug Poison 259 

Bee Culture 333 

Beef Broth and Egg 157 

" Cattle, How to Judge 343 

" Liver, Fried 101 

" Loaf 99 

" Roast 99 

" Roll 99 

" Stew, with Tomatoes 99 

" Tea 89, 157 

" Tea and Oatmeal 157 

Beefsteak 99 

" and Onions 101 

" and Oysters 101 

Bees, Best Location for.,. 335 

" How to Care for 335 

" How to Manage 335 

" Best Varieties to Keep 335 
" Outfit, First Cost of. 335 

Belladonna Poisoning 259 

Beets Baked 109 

" Boiled 109 

" Cultivation of 309 

" How to Plant 319 

" Poultice 237 

Beverages 127 

Biliousness 205 

Birds, Value to the Farmer 333 

Biscuits, Graham 87 

" Baking Powder 85 

Bites, Poisonous 245 

Bites and Wounds (in 

Dogs) 385 

Bitter Almonds, Oil of 

Poisoning 259 

Black Currant Cup 129 

Black Silk, to Wash 61 

Black Spot on Flowers 71 

Blackberry Cordial 237 

" Plants 325 

Blackheads 273 

Blancmange 157 

Bleaching Blue, A 57 

Bleeding, Cuts and Wounds 245 
Bloat or Hoven, in Cattle. 381 

Blood Purifier 237 

Blue Vitriol (Poisons and 

Antidotes) 259 

Boards, How to Measure . . 407 
Body, The, to Keep Clean. 173 
Boots and Shoes, Vaseline 

for 475 

" To Make Waterproof 478 

Boils and Abscesses 205 

Boneset Tea 237 

Bonds. How to Issue 4131 

477 



Bordeaux Mixture, for 

Spraying Plants 331 

Borecole, How to Plant, . . 319 

Boric Acid 237 

Borrowing from Banks 405 

Bots (Horse Diseases) 377 

Bouillon 89 

Bran Tea 157 

Brassware. To Clean 45 

Bread Board The, Care of. 53 

Bread, Bran 85 

" Brown 85 

" Corn 87 

" Currant 85 

" Graham 85 

" Raisin 85 

" Rye 85 

" Salt-Rising 85 

" White S3 

" White with Milk 85 

" Whole Wheat 85 

Breakfast Cakes, Blueberry 87 

Breast, Hardening of " 205 

Breathing Properly 165 

" and Fresh Air 165 

Brick in Wall, How to 

Find the Number of 407 

Brickwork, To Prevent 

Discoloration 467 

Bright's Disease 205 

Brokerage and Agency ... 413 

Bronchitis 205 

Brooms, To Preserve 45 

Bruises and Bumps 247 

Brussels Sprouts, How to 

Plant 319 

Buckwheat, How to Raise, 307 
Builders' Estimating 

Tables 405 

Builders, Facts for 407 

Building and Construction 405 

Burglar-proof Lock 445 

Bunions 211 

Buns 87 

Burning Accidents, To Pre- 
vent 57 

Burns and Scalds 247 

Business Laws and Public 

Practices 405 

" Methods: Wealth and 393 

" Organization 411 

" Safe Rules for 437 

Bust Development 271 

Butter, Apple 145 

" Making 353 

on the Farm 

441, 443 

" To Pack 443 

" Plum 145 

" To Keep Fresh 443 

" To Keep in hot 

weather 443 

Butter Scotch 153 

" Tomato 145 



Cabbage, How to Plant... 319 

" How to Raise 307 

" With Bacon. Baked.. 109 
" To Counteract Odor 

of 53 

Cake. Almond 131 

' Angel 131 

' Angel's Food 131 

• Apple 131 

' Black Fruit 133 

' Blueberry 131 

' Bread 133 

• Bride's 133 



INDEX 



479 



Cake, Chocolate 133 

'• Cocoa 133 

" Cocoanut Loaf 133 

" Cocoanut Layer 133 

•' Coffee 87 

" Cornstarch 133 

" Cream 133 

" Cream Chocolate .... 133 

" Dried Apple 131 

" Fruit 133 

" Gold 133 

" Hickory Nut 135 

" Hickory Nut and Fig. 135 

" Ice Cream 135 

" Making, Principles of 131 

" Marble 135 

'* Marshmallow 135 

" Minnehaha 135 

" Orange 135 

" Pork Fruit 133 

" Pound 135 

*' Snow 135 

" Soft Ginger 135 

" Sponge 135 

" Sunshine 135 

" Walnut 137 

" Wedding 133 

" White Fruit 133 

Calomel, Poisoning 259 

Calx Powder (Disinfectant) 197 

Camphor, Uses of 237 

Canary, Care of the 77 

Cancer (External) 207 

Candied Nuts 153 

CJandv, Something for the 

Children 155 

Canker in Poultry 389 

<!;annabis Indica, Poison- 
ing 259 

Canning and Preserving . . 141 
Canning and Preserving, 

Hints on 141 

Cantharides, Poisoning . . 259 
Caramel, Maple Sugar (for 

Cake) 139 

Carbolic Acid (Disinfect- 
ant) 197 

" In Stock Diseases 373 

" Poisoning 259 

Carpet to Cover a Floor, 

Number of Yards 407 

Carriage of the Body 271 

Carrot, How to Plant 319 

Carrots, Creamed 109 

Castor Oil, in Stock Dis- 
eases 373 

Cat, Care of the 77 

Catarrh 207 

Catnip Tea 237 

Catsup, Currant or Grape. 149 

" Gooseberry 149 

" Tomato 149 

Cattle, Abortion in 381 

•■ Breeds of 343 

" Diseases of 381 

" Live. To Determine 

Weight of 415 

" How to Feed for Beet 343 
" Protection Against 

Flies 381 

Cauliflower, Cooked 109 

" How to Plant 319 

Caustic Potash, Poisoning. 259 
Caustic Soda.. Poisoning.. 259 
Caveat A, In Applying for 

Patent 429 

Celery, How to Plant 319 

Cellar, Building of 19 

■' To Clean 43 

" To Disinfect 45 

Cement, Liquid, To Make. 445 

" For China 445 

" For Cisterns and 

Casks 447 

" For Glass 445 

" For Lamps 445 

" For Leather 445 

" For Queensware 445 

" For Woodenware .... 445 

" To Join Metals 445 

" To Mend Chinaware. 445 
" Water- and Fire- 
proof for Roofs 447 

Charcoal. Pulverized (Dis- 
infectant) 197 



Charlotte Russe, Gelatine. 157 
Cheese, Made on the Farm 355 

" Balls, Fried 117 

" Cottage 117 

" Fondue 117 

" Ramekin 117 

" Recipes 117 

" Souflle 117 

" Straws 117 

Chicken Broth 91, 157 

" Broth or Jelly 157 

" Broiled 107 

" Cooked in Cream .... 107 

" Fricassee 107 

" BYied 107 

" Jelly 157 

" Pie 107 

" Premises, Keep Clean 357 

" Souffle 107 

Chickens, Room for 357 

Chicken-Pox 207 

" Symptoms of 199 

Chicory. How to Plant 319 

Chilblains 207 

Chili Sauce 149 

Cliild The, Giving the Right 

Start 27 

Children, Care of 27 

" Care of Older 33 

" Clothing of the 33 

" Diet of 33 

" Exercise and Hygiene 

of 35 

" Fi-esh Air for 33 

" Intellectual and Art 

Training of 35 

" Reading for 37 

" Sleep of 33 

" Social and Moral 

Training of 35 

Chimney Fire, to Extin- 
guish 55 

China. To Clean 55 

Chinch Bugs, To Destroy.. 331 

Ching Ching 129 

Chloral Hydrate, Poisoning 259 
Chloralum and Bromo- 

Chloralum (Disinfectant) 197 
Chlorate of Lime (Disin- 
fectant) 197 

Chloride of Lime (Disin- 
fectant) 197 

Chloride of Tin, Poison- 
ing 259 

Chloride of Zinc (Disin- 
fectant) 197 

Chloride of Zinc, Poison- 
ing 259 

Chloride Salts (Disinfect- 
ant) 197 

Chlorine Water, Poison- 
ing 259 

Chloroform Poisoning 259 

Choking 249 

■• in Cattle 3S1 

Chocolate 129 

" Caramels 151 

" Creams 151 

Cholera 207 

" in Poultry 389 

" Mode of Contagion.. 193 

■' in Swine 383 

Cliolera Infantum, Symp- 
toms of 201 

Cholera Morbus 209 

Chop Suey 105 

Chow-Chow 149 

Church, Rules for Killing, 401 
Cider, How to Preserve... 447 

Cigarette Habit, The 265 

(Cinnamon Rolls 89 

Cisterns, Circular, Capac- 
ity of 409 

" Square. Capacity of.. 409 
" Square or Circular, 
Rules for Measuring 

Capacity 409 

" To Properly Build ... 447 

" or Wells, Capacity. . 409 

Citizenship. Conditions for 421 

Citron, How to Plant 319 

Clam Chowder 91 

" Fritters 97 

" Stew 91 

Clippings. To Keep 39 



Cleansing Fluid, How to 

Make 449 

Cloth, To Waterproof 475 

Clothes, To Bleach 441 

Clothing, The Baby 29 

" The Children 33 

Clothes, Dampening and 

Folding 63 

Cobalt, Poisoning 259 

Cocoa 129 

Codfish, in Milk or Cream. 157 

" Balls 95 

" Toasted 95 

Coffee 127 

" For the Sick 159 

Coffee Pot, Care of the 53 

Coffee Stains, to Remove.. 55 

Colchicum, Poisoning 259 

Cold Cream 287 

Cold Slaw 93 

Colds 209 

• in Stock 371 

Colic 209 

" In Cattle 381 

" Flatulent in Horses. 377 
" Spasmodic in Horses. 377 

" Symptoms of 201 

Colleges, Agricultural 289 

Cologne Waters 283 

Colt, How to Train the... 343 
Combs and Brushes. Care 

of 281 

Comforter, to Wash 59 

Complexion Powder 287 

Complexion Remedy, The 

Best 273 

Complexion and Skin 271 

Condition Powder, for 

Horses 377 

Conduct 25 

" A Few Don'ts 25 

" A Rule of Three 25 

Confectionery 151 

Conlum, Poisoning 259 

Constipation 209 

" In Dogs 387 

•■ In Poultry 389 

Consumption 209 

" Mode of Contagion.. 193 
Contagion. Management of 193 

" Modes of 191 

Contagious Diseases. Care 
of Dishes and Uten- 
sils 193 

" " Discharges from 
the Mouth and 

Nose 193 

" " How to Deal with 191 
" " The Night Vessel 195 
" ** Termination of. . . 195 

Contracts. The Law of 413 

Convulsions 211 

" Symptoms of 201 

Cookies. Chocolate 137 

•• Coffee 137 

■' Molasses 137 

■• Sugar 137 

Cooking, for Invalids 155 

" General Principles . . 155 

" Recipes 157 

Cooking, General Rules for 79 
" Proportions of In- 
gredients 81 

" Time Table for 81 

" Utensils, Care of 51 

" General Recipes 83 

" Weights and Mea- 
sures for 81 

Copper, Poisoning 259 

" Sulphate Solutions, 

for Spraying Plants 331 

Copperas, Poisoning 259 

(As a Disinfectant* . 197 
Copyright. How to Apply 

for 431 

" To Obtain 427 

Corks, How to Preserve. . . 449 

Corn. Baked 109 

" Canned 151 

" Cultivation of 309 

" Evergreen for Dairy 

Cows 353 

" Fodder, Soiling 

Crops 313 

" How to Raise 307 



INDEX 



481 



Corn, On the Cob. To 

Measure in the Crib. 417 

" Fritters Ill 

" Hulled Ill 

" Salad, How to Plant. 319 
" Sweet, How to Plant 319 

" Timbales Ill 

" Oysters Ill 

Corncrib. Rat Proof. A 4-17 

Corns, Bunions and Tender 

Feet 211 

Corporations, How to Or- 
ganize 413 

Corrosive Sublimate, Poi- 
soning 259 

Corrosive Sublimate Solu- 
tion, for Spraying Plants 331 

Cotton, How to Raise 307 

Cotton Goods. Dark, To 

Wash 59 

Cough Svrup 237 

Mother's ... 239 

Cough in Horses 377 

Coughs, Colds, Hoarseness 209 
County Co-operative Ex- 
periment Stations 291 

Cowpeas, How to Raise . . . 307 

Crocuses 75 

Croton Bugs, To Extermi- 
nate 47 

Crabs, Deviled 9 

Cracker Pudding 159 

Crackerjack 153 

Cramps 211. 249 

Cranberry Juice 239 

Cream Taffy 153 

Creme Marquise 273 

Cress, Upland, How to 

Plant 319 

" Water. How to Plant 319 
Criminal Law, Points of.. 439 
Crops. For Partial Soiling 315 

Croton Oil. Poisoning 259 

Croup 211 

" Ss'mptoras of 201 

Crullers 137 

Crushing (Fingers or Toes) 249 
Cucumber. How to Plant. 319 

Cucumber Milk 275 

Culinary Art, The 79 

Cup Pudding 159 

Cupri Sulph. Poisoning. . . 259 

Currant Drops 153 

Currant Conserve (for 

Meats) 149 

Currants, To Plant 325 

Custard 123 

" Baked 159 

Cut Worms on Flowers, 

How to Destroy 71 

Cuts from Barb-wire, In 

Stock Accidents 371 

Cuts, Wounds and Sores, 

In Horses 377 

Cyanide of Potassium 
Poisoning 259 



D 

Dairy Cow, Good Points of 347 
" Methods of Judging 

Values of 349 

" Rations for 351 

" Soiling Crops for 353 

Dairy Rules 349 

Dairying 347 

" Advantages of 347 

" New Methods in 347 

Dandelion, in Domestic 

Remedies 239 

" How to Plant 319 

Dandruff. How to Remove. 3S1 

Deafness 213 

Decanters. To Clean 449 

Deeds, (Legal Transfers) 423 
Deep Wells. Power Re- 
quired to Raise Water.. 411 
Deodorants. (See the 
Home- and the Medical 

Departments) 449 

Depositing Money with 

Banks 405 

Diarrhea and Dysentery.. 213 
" in Poultry 389 



Diarrhea and Dysentery, In 

Sheep 383 

" Or Scours, in Calves. 381 

" In Stock Diseases 371 

Diet, Deleterious, for the 

Baby 31 

" For the Baby 29 

" For Children 33 

" In Old Age 179 

Digitalis, Poisoning 259 

Diphtheria 213 

" Mode of Contagion.. 191 

" Symptoms of 199 

Diseases, Common, Symp- 
toms of 199 

" Contagious, S y ra p - 

toms of 199 

" Not Contagious, 

Symptoms of 201 

Disinfectants (See the 
Home and t Ii e 
Medical D e p ar t - 

ments) 499 

" In Contagous Disease 193 

" Simple 199 

" Deodorants and An- 
tiseptics 195 

Disinfection of Clothing 
(In Contagious Disease) . 195 

Dislocations 249 

Distemper, in Dogs 387 

" In Horses S77 

Dogs, for Hunting 347 

" General Health of 385 

" Housing of 347 

" Management of 347 

" Varieties of 347 

Dogwood. Bark Remedy.. 239 
Domestic Help. How to 

Deal with 41 

" Pets 77 

" Remedies 235 

Dont's for the Housewife 41 

Doughnuts 137 

Drainage of the House... 23 

Draining the Land 297 

Dress and Temperature of 

the Body 165 

Dried Beef with Cream... 101 

Drinks for the Sick 161 

Dropsv 213 

Drowning. What to Do... 249 

Drug Habit. The 265 

Drunkard's Will. The 265 

Dry Earth (Disinfectant) . 197 
Drying Clothes in the 

House 63 

Duck. Boiled 107 

Roast 107 

Ducks, Breeds of 363 

" Care of 363 

" To Select for Cook- 
ing 105 

Dumplings. Cup 123 

Dyeing, with Best Results 449 

Dyspepsia 213 

" To Relieve (Exercises 
for Special Require- 
ments) 171 



E 

Earache 215 

Ears, Care of the 277 

Eating Properly 175 

Eczema 215 

Eggs, Baked 115 

• Boiled Hard 113 

' Boiled Soft 115 

• Fried 115 

'. Methods of Preserv- 
ing 363 

' Raw 159 

' Scalloped 117 

' Scrambled 117 

■ Stuffed 117 

■ Stuffed with Sauce.. 117 

■ How to Select Fresh. 449 

' Poached 115 

' Testing and Preserv- 
ing 361 

' To Store 363 

' To Preserve Fresh... 449 
Egg Plant. Cooked Ill 



Electric Shock 249 

Emergencies, General 

Rules for 241 

Emergencies, Particular . . 245 

Emergency Outfit 241 

Enameled Tubs. Care of. . 473 
Engineers.lnformation For 41 

Entertaining Guests 23 

Epilepsy 215, 249 

Epsom Salts, in Stock Dis- 
eases 373 

Erysipelas 215 

Essentials of Healthful 

Dress 165 

Etiquette 23 

" For Young Ladies 39 

" For Young Men 37 

" Table 27 

Exercise, and Recreation . . 167 

" Daily 167 

" For the Baby 31 

" For Children 35 

" For Special Require- 
ments 169 

" For Women 171 

" Indoor 169 

■' Out-door 169 

External Remedies. (Do- 
mestic) 235 

Education and the Higher 

Life 395 

Eye Diseases 215 

Eyebrows 279 

Eyes, Care of the 277 

" Inflamed 279 



F 

Face, Color in the 373 

Fading, To Prevent in 

Washing 61 

Fainting 249 

Farm Accounts 293 

" Crops, Enemies and 

Friends of 327 

" Legal Weights per 

Bushel 367 

" Improvement 295 

" Life, and How to 

Improve it 289 

" and Its Activities, 

The 289 

" Machinery. Care of.. 293 

" Management 293 

" Products, Marketing. 365 
"' Products per Acre. 

Good Crop 417 

" Transportation and 

Teaming 297 

Farmers, America's, Prob- 
lems of 289 

Farmer's Creed. The 291 

Farmers' Institutes 289 

" Topics to Discuss at 293 
Farmers, Three Classes of 291 
Farmhouse, Construction 

of 19 

Farming, Modern Stand- 
ard of 291 

" Operations 415 

Flatulency and Gas 217 

Favus, Disease of Poultry 389 
Feather Pulling, in Poul- 
try 389 

Feeding the Children 177 

" The Patient 185 

" The Sick 189 

Feet, Care of the 279 

" Frosted and Itching. . 279 

" Tender 279 

Felons 217 

Fence Posts, Preservation 

of 463 

Fertilizers for Flowers.... 65 

Fever 217 

Field Crops, How to Raise 307 
" Methods of Cultiva- 
tion 309 

' Important Data as to 307 

Figure, A Good 271 

Filling, Caramel (for white 

cake) 137 

' Fruit- Cream (tor 
cake) 137 



INDEX 



4^3 



Finnan Haddie, feaked.... 95 

Fire Extinguisher 47, 451 

Fire Klndler 453 

Fireless Cooker, The 161 

" Construction of 161 

" Methods of Using 161 

" Time Table for 161 

Fire Proof Muslin 453 

PUres 251 

Fish 95 

•' Baked 95 

Fits 253 

Flannels or Woolens, To 

Wash 57 

Flax, How to Raise 307 

Flaxseed Tea 239 

Fleas, on Dogs 3S7, 453 

" Remedy for 453 

Flies, To Drive from 

Stable ■, . . 451 

" To Exterminate . 47, 451 
" To Keep From Horses 451 

Floating Island 123 

Floor, of the Sick Room.. 193 

" Stain, A Cheap 45 

Floral Decorations 75 

" Rules for 75 

" Tree Blossoms for 

Christmas 75 

Floriculture 65 

Florida Water 285 

Flour, Boiled 159 

Flower Enemies, to Exter- 
minate 71 

" Garden, How to Make 65 

" " Planting the 65 

" " Plants for 67 

" " Seeds, Buying 65 

Flowers, Planting 67 

" Arranging Plants in 

Bed 65 

" Cleaning the Plants. 73 

" For Cutting 71 

" For Edging Beds 69 

" Fertilizing 67 

" Fragrant 69 

" Hardening off Plants. 69 
" Hygiene for House 

Plants 73 

" In Sick Room 193 

'* Perennials 73 

" Transplanting from 

Outdoors 67, 73 

" To Raise Indoors 73 

" Watering 67 

" Weeding 67 

" Wild, in Window Gar- 
den 75 

" Window Boxes 73 

Fomentations, To Apply.. 191 

Fondant 151 

Food Chopper 51 

Foods, Nutritive Values 

of 79 

" Poisonous 259 

" Time Required to Di- 
gest 79 

Foot Bath, To Give in the 

Sick Room 187 

" Rot in Sheep 385 

Foreign Objects in the 

Body 251 

Founder, in Horses 379 

Foxglove, Flowers for 

Christmas 75 

" Poisoning 259 

Fowler's Solution, Poison- 
ing 259 

Fowls, To Raise 355 

" To Select for Cooking 105 
Fractures, What to Do for 253 
Freckles and Sunburn.... 273 
FVeezing, What to Do for 253 

French Coffee 127 

" Mustard 149 

" Rolls 89 

" Strawberries 129 

" Toast 89 

FVesh Air, Breathing and 165 

" For the Baby 31 

" For Children 33 

Fritter Batter, Plain 87 

Fritters, Apple 87 

" Banana 87 

" Corn 87 



Fruit Cup 129 

" Jars, To Prevent 

Breaking 455 

" Trees, Distance 
Apart for 325 

Fruits, Small, Culture of,. 327 

" " Planting of 327 

" " Soil for 327 

" " Winter Care of. . . 327 

Fruit Syrup 129 

" In Tin Cans 53 

Fudges 151 

" With Nuts 151 

Furniture, Articles of (in 
Contagious D i s - 

ease) 193 

" How to Clean 451 

" Oil 451 

" Polish, How to Make 451 

Furs, Care of 45 

" To Clean 455 



G 

Galangal Root 239 

Gall Stones 217 

Games for Invalids 157 

" Out-of-Doors 169 

Gapes, in Chickens 389 

Garbage, To Burn 53 

Garden, Fertilizing the... 317 

" Flower 65 

" Hints for Each Month 321 
" Hints on Manage- 
ment 317 

" How to Plan the 315 

" Soil, Preparation of.. 317 

" Sowing the Seed 317 

Gardener's Planting Table 319 

Garget, in Cows 383 

Gas Leak, How to Find . . 455 

Geese, Breeds of 365 

■' Care of 365 

" To Select for Cook- 
ing 105 

Gems, Cornmeal 87 

" Graham 87 

Gentlemanly Manners .... 25 
German Measles, Symp- 
toms of 199 

Gestation, Periods of in 

Breeding Stock 337 

Gilt Frames, To Restore. 

45, 455 

Ginger, For Stock Dis- 
eases 373 

■• Tea 239 

Gingerbread, Soft 133 

Gingersnaps 137 

Glass, To Render Opaque. 455 

" Stopper, To Remove 471 

Glassware. To Clean 55 

Glue, A Liquid 453 

" To Mend Glassware 453 

Goitre 217 

Gold Fish, Care of the 77 

Good Cheer and Hospi- 
tality 23 

" Nurse, Qualifications 

of The 183 

" Nursing, Rules for,.. 185 
" Rules for Health and 

Beauty 287 

Gooseberry, To Plant 325 

Goose, Baked 107 

" Roast 109 

Gout 217 

Graceful Carriage 271 

Great Truths 401 

Growing Pains 217 

Grafting Wax 327 

Grape Compote 145 

" Juice, Unfermented. . 

129. 453 

Grapes. Preserving 455 

" To Keep Fresh 455 

" Spiced 147 

Grass and Clover, When 

to Cut 313 

Grasses, Pastures and Fod- 
der Crops 313 



Grease Spots, To Remove 
55, 61 

Green Worms on Flowers. 71 
Grub in the Head of Sheep 385 

Gruel, for Invalids 159 

Guarantee For PurchEise 

of an Animal 425 

Gumbo. How to Plant 319 



H 

Hands, Care of the 281 

" Chapped 217, 281 

" Complexion of the 281 

" Perspiring 283 

Hanging Basket in Turnip 75 
Hanging, What to do for.. 255 

Hair, Beautifying the 279 

" Care of the 279 

" Dressing the 281 

" Washing the 281 

Halibut, Fried 95 

Ham and Eggs 103 

■' Baked 103 

" Boiled 103 

" Toast 159 

Hamburger Steak 101 

Hartshorn Liniment 237 

Haschisch Poisoning 259 

Hash, Baked 105 

Hat, Panama, To Clean. 455 
" Straw, To Bleach... 455 
Hatching and Brooding of 

Poultry 359 

Have You a Purpose 399 

Hay, Clover, How to Raise 307 

" Fever 219 

" Timothy, How to 

Raise 307 

■' To Estimate in Mows 

or Stacks 415 

Head, To Keep Clean 175 

Headache 219 

Healing Powder, in Stock 

Diseases 375 

" Preparations in Stock 

Diseases 375 

Health and Beauty 269 

" And Beauty, Good 

Rules for 287 

" And Its Require- 
ments 163 

" Home and 395 

" Training of Children. 35 

Healthy Mind, A 165 

Heartburn 219 

Heart Disease 219 

Heaves, in Horses 379 

Hemlock Poisoning 259 

Henbane Poisoning 259 

Hermits 137 

Hiccoughs 219, 255 

Higher Life, Education 

and the 395 

Hives 219 

Hoarseness 209 

Hogs, To Find Gross and 
Net Weight and Price 

(See Also Swine) 415 

Home and Health 395 

" Tlie. and its Interests 17 

" Building of the 17 

" Care of the Sick 183 

" Decorations and Fur- 
nishings 19 

" Entertaining Guests 

in the 23 

" Establishing the 17 

" Furniture in the 21 

" Good Taste in the... 19 
" (JsTmnasium, The .... 169 
" Building. Hints on... 17 

" Made Pleasant 23 

Homestead, How Soon 

Obtained 419 

" Size of 419 

" What is a 419 

Homesteader, How to Be- 
come a 419 

" Who May Become a 419 
Homesteads, "The Law of. 419 

Hominy, Boiled Ill 

Honey. How to Extract.. 335 
Horehound Candy 153 



INDEX 



485 



Horse, Feeding the 341 

" General Care of the. 343 
" Diseases, Symptoms 

■■ of 375 

" Diseases, Treatments 

for 377 

Horses, Breeds of 341 

" For Speed 341 

" For Work 341 

" Mares for Breeding.. 341 
" Method of Adminis- 
tering Medicine to. 375 
" Stallion, For Breed- 
ing 341 

Horseradish, How to Plant 319 

•• Syrup 239 

Horticulture 323 

Hospital and Sanitarium, 

The 267 

Hospitality, Good Cheer 

and 23 

Host and Hostess, Duties 

of 25 

Hotbeds and Forcing Me- 
thods in Gardening 319 

House, Arrangement of 

Rooms 19 

" Cleaning 43 

" Excavating for 19 

" Foundation for 19 

" Heating of the 21 

" Insects, Exterminat- 
ing 441 

" Lighting of the 21 

" Old, to Paint 463 

" Plan of the 19 

•' Plans for the 17 

" Plants, Hygiene for. 73 

" Sanitation of the 21 

" Ventilation of the 21 

" Water Supply of the. 23 

Household Accounts 39 

' Housekeeping, Economies 

in 17 

Housework, System in . . 39 

How to Keep Well 163 

How to Live Long ISl 

How to Rest, in Day Time 173 
Husband, How to Pre- 
serve a 401 

Hydrocyanic Acid Poison- 
ing 259 

Hydrophobia 221. 387 

Hyocyamus Poisoning 259 

Hysteria 221 

I 

Ice Applications 191 

Ice Cream 139 

" Bisque 139 

" Caramel 139 

" Chocolate 139 

" " Cocoanut , 139 

" " Currant and 

Raspberry .... 139 

" Custard 139 

" Maple 139 

" " Orange 139 

" Peach 139 

" Strawberry .... 141 

Ice Creams and Ices 139 

Icing, Boiled 137 

" Orange 137 

Icings and Fillings 137 

Illness, Needlessness of.. 163 
Important Dont's for 

Dress and Temperature 167 

Incubation, Periods of 359 

Indelible Ink Poisoning 259 

Indian Hemp Poisoning... 259 
" Tobacco Poisoning... 259 
Indigestion (see Dyspep- 
sia) " 

" In Poultry 391 

In-Door Exercises 169 

Infectious Disease, Man- 
agement of 193 

" " Isolation in 193 

" " Disinfection in . . . 193 

Inflammation 221 

■■ Of the Bladder, in 

Dogs 387 

■' Of the Bowels, In 

Horses 379 



Influence of the Mind Over 

the Body 165 

Influenza, in sheep 385 

Ink Spots, To Remove 455 

Insomnia 221 

Insect Spray, for Flowers. 71 
Insects, Household, To De- 
stroy 49 

" In Rooms, To Destroy 455 
Insecticides, Cautions in 

Using 333 

" For Flowers 73 

" For Trees and Plants 333 
Interest and Limitation 

Laws 421 

" Computation of 421 

Internal Remedies 237 

Intestinal Obstruction .... 201 
Inventions and Discover- 
ies 439 

Iodine Poisoning 259 

Irish Stew 103 

Iron and Quinine Tonic... 239 
" Pot, New, Treatment 

of 51 

Ironing, the Right Way to 

Do 63 

Isolation, in Contagious 

Disease 193 

Itch 221 

Ivy Poisoning 259 



J 

Jam, Gooseberry and Cur- 
rant 145 

" Tomato 145 

Jardinieres 75 

Jaundice 221 

Jelly, Apple 143 

" Apple and Raspberry 143 

" Apple Spiced 143 

" Crab Apple 143 

' Cranberry 143 

" Currant and Rasp- 
berry 143 

' Lemon 143 

" Mint 143 

" Quince and Apple. . . . 143 

• Roll 135 

Jewelry, To Clean 45 

Johnny Cake 87 

Jumbles 137 



K 

Kaflir Corn, How to Raise. 307 

Kale, How to Plant 319 

Keeping Accounts on the 

Farm 293 

Kerosene Emulsion, for 

Spraying Plants . . 331 

' Uses of 47 

Kettles, Galvanized, Care 

of 53 

Kitchen, Arrangement and 

Management 49 

" Shelf 51 

" Sink, Care of the 53 

" Suggestions 49 

" Table. Cover of 49 

" Utensils 51 

Knife. Hot, for Cutting 

Bread 53 

Knives. To Clean 55 

Kidney Complaint 221 

Kohl-rabi, How to Plant.. 319 



L 

Lace, To Wash 59, 455 

Lace Curtains, Launder- 
ing 59 

" Handkerchiefs, T o 

Wash 59 

Ladyfingers 137 

La Grippe 221 

Lamb Roast 103 

Lameness 223 

Lamp Hints 455 

Lamp Chimneys, To Polish 55 

To Toughen 55 



Land, To Find Acres in 

•' Body of 415 

" Measurements in the 

United States 419 

Landlord and Tenant, 

Pointers for 419 

Laths for a Room, To Find 

Number of 407 

Laudanum Poisoning .... 259 

Laundry Enamel 63 

" Starch, Our Family. . 469 

" Suggestions 55 

Lavatory Basin, To Clean. 457 
Lavender Oil of, as a Dis- 
infectant 199 

Lavender Powder 285 

Laws of Patents, Special 

Points of 429 

Laxative Syrup 239 

Lead Poisoning 259 

" Salts Poisoning 259 

" Water Poisoning .... 259 

Leather, To Soften 457 

Leather Boots, To Soften.. 445 

Leaves, To Press 457 

Leek, How to Plant 319 

Legacies 435 

Legal Holidays 417 

Lemon Drops 153 

" Sherbet 139 

" Syrup 129 

Lemonade 129 

•• Egg 161 

Lemons, To Plant 325 

Lettuce, To Clean 53 

" How to Plant 319 

Letters of Credit 405 

Lime as a Disinfectant. . . . 197 
" For Spraying Plants . . 331 
Lime Water for Stock 

Diseases . . . 375 
" " as Domestic 

Remedy . . 239 
Lingerie Waists, To Wash 59 
Linseed Oil, Raw, in Stock 

Diseases 373 

Lips, Care of the 275 

Liquor And N a r c ot i c 

Habits 263 

Liquor Habit, The 263 

Living, A Standard of 17 

Lobelia Poisoning 259 

Lockjaw 223, 255 

London Purple (for Spray- 
ing Plants) 331 

Lotion for Burns 237 

Lunar Caustic, Poisoning. 259 

Lung Diseases 223 

Lungs. To Strengthen the. 171 

Lye Poisoning 259 

Lymphatic Inflammation, 
in Horses 379 



M 

Macaroni Ill 

" and Cheese 117 

Macaroons 137 

Maggots (in sheep) 385 

Magnetic Ointment '237 

Malaria 223 

Mange in Dogs 389 

" In Horses 379 

" Treatment for 369 

Mangels, How to Raise... 307 

Manly Man, A 39 

Manure, Amount and Use 

of 301 

" Best Methods of Ap- 
plying 303 

Maple Cream Candy 151 

Marble, To Clean 45, 457 

" To Remove Acid from 459 
" To Remove Iron Rust 

from 459 

" Polish 459 

" To Remove Stains 

from 457 

Marmalade, Apple 145 

" Mince 145 

" Orange 145 

•■ Orange Scotch 145 

Marshmallows 153 

' Compote of 123 



Marriage and Health 181 

" Conditions for Happy 17 
" The Secret of Hap- 
piness in 399 

Massage and Wrinkles . . . 275 

Matches, Poisoning by ... . 259 

Materials for Bandaging . . 241 

Mayonnaise 93 

Measles 223 

" Mode of Contagion . . 191 

" Symptoms of 199 

Measurements, Average of 

Men 271 

■' Average of Women... 269 

Meat, Pressed 103 

Meats, Rules for Cooking. 97 
Mechanics and Engineers, 

Useful Information for.. 411 

Medical Hints 261 

" Recipes 203 

" Treatments for Com- 
mon Diseases 201 

Medicine Chest, The 203 

Medicines, Rules for Giv- 
ing 201 

Medicine Stains, To Re- 
move 469 

Meningitis, Symptoms of. . 201 

Mercury Poisoning 259 

Mica, To Clean 461 

Mice, To Drive Away 461 

Mildew, To Remove 461 

" On Flowers 71 

Milk, Adulteration of 459 

" And Albumen 159 

" Baked 161 

" Care of 55 

" Fever, in Cows S3 

" Sago 161 

" Soup 159 

" Sterilizing and Pas- 
teurizing 155 

" To Keep Free from 

Gases • 443 

Millet, Soiling Crops' '.'.'.'.'.'. 313 

Mincemeat 121 

Mineral Acids, Poisoning. . 259 

Mint Sauce 103 

Miscellaneous Information 441 
Mistakes, from a Health 

Standpoint 163 

Mites, To Kill 369 

Mocking Bird, Care of the 77 

Molasses Candy 153 

Mold, To Prevent 461 

Money Orders, Postal 431 

Morphine Poisoning 259 

Mortgages 423 

Mosquitoes, To Drive Away 

47. 459 

Mother, Care of the 1S9 

Moths, To Exterminate 47. 457 

Mouth and Teeth, Care of. 2S7 

Mouth Sores 223 

Mucilage, Commercial .... 459 

" That Will Keep 459 

" Transparent 459 

" Useful 459 

Mud Stains, To Remove... 469 

Muffins, Berry 87 

" Breakfast 87 

" Corn 87 

Mumps 223 

" Mode of Contagion . . 193 

" Symptoms of 199 

Muriatic Acid Poisoning. . . 259 
Muscular Lameness in 

Stock 371 

Mushrooms, To Test 55 

Musical Instruments, Care 

of 41 

Muslins, Laces, etc.. To 

Starch 63 

Muskmelon. How to Plant . 319 

Mustard, How to Plant... 319 

Plasters 191 

Mutton Broth 159 

" Cutlets 103 

" Roast 101 



N 

Nails. Finger. Care of 2S3 

" Ingrowing, etc 225 



INDEX 



Naturalization Laws 421 

Nausea 225 

Nervousness 225 

Neuralgia 225 

Nickel, to Clean 55 

Nipple Sores 225 

Nitrate of Lead (Deodor- 
ant) 197 

Nitrate of Silver, Poison- 
ing 259, 261 

Nitre Poisoning 259 

Nitric Acid Poisoning 259 

Notes, Promissory 425 

Nourishing Drink for the 

Sick 161 

Nourishment for the Baby. 29 

Nurse, Qualifications of a. 1S3 

Nurse's Record, The 1S9 

Nursing in Contagious Dis- 
eases 195 

" Rules for 185 

Nutrition. Principles of. . . 79 
Nutritive Ratio, in Feed- 
ing Stock 337 

Nux Vomica, Poisoning . . . 259 



Oats, How to Raise 307 

" For Soiling Crops ... 313 

Obesity 225 

Odors. To Remove 45 

Oil Paintings, To Clean... 465 
Ointment, in Stock Dis- 
eases 375 

" Stramonium 237 

Okra, How to plant 319 

Omelet 159 

" Chicken 115 

" Ham 115 

" Orange 115 

" Plain 115 

" Veal 115 

Onions, Seed, How to 

Plant 319 

" Sets, How to Plant.. 319 

" Cultivation of 309 

" How to Raise 307 

" Fried Ill 

" Pickled 149 

•• Stewed Ill 

Opening an Account with 

a Bank 405 

Opium, Poisoning 259 

Orange Peel, Candied 147 

" Peel, Deodorant 199 

" Flower Skin Food ... 287 

'■ Whey 161 

Oranges. To Plant 325 

Orchard, Budding of the.. 325 
" Cultivation and Care 

of the 327 

" Grafting the 325 

" Location of the 323 

" Old. To Renovate the 327 

" Planting the 325 

" Plants or Trees to the 

Acre 325 

" Pruning the 325 

" Soil and Preparation 

for Planting 323 

" Spraying Outfit 331 

" Thinning the Fruit.. 327 

Out-Door Exercise 167 

Ownership and Transfer.. 423 

Oxalic Acid Poisoning 259 

Oysters, Creamed 95 

Escalloped 93 

Fried 97 

Fritters 97 

Patties 97 

Relish 97 

with Macaroni 97 



487 



P 

Paint for Brick Houses... 463 

" To Clean 461 

" Cheap 463 

" Fire-Proof 461 

" Milk 463 

" To Remove 463 

" To Remove from 

Glass 463 



Painting on Glass 461 

" Rules for 409 

Paints, How to Mix 409 

Palpitation of the Heart.. 225 

Panochie Candy 151 

Pansies 69 

Paper, To Find Amount 

for a Room 409 

Paralysis 225 

" in Swine 383 

Parasites, External in 

Stock 369 

" Internal in Stock 369 

" of the Lungs in Sheep 385 

Parcels Post 433 

Paregoric Poisoning 259 

Paris Green, Poisoning . . . 259 

Parliamentary Law 427 

Parrot, Care of the 77 

Parsley, How to Plant 319 

Parsley Root as Medicine. 239 

Parsnips, Boiled Ill 

" Fried 113 

" How to Plant 319 

Partnership 411 

Paste, Library 461 

*' Printing Office 461 

" Razor 461 

" that will Keep 461 

Pastry 117 

Pasture, To get the Quick- 
est 313 

Patent, How to Apply for, 429 

" To Obtain 427 

" What is a 429 

" What is Patentable.. 429 

Patient's Mouth 187 

Patient, when Convales- 
cent 187 

Peaches or Other Fruits 

Frozen 139 

" or Pears, Pickled . . 149 

" To Plant 325 

Spiced 147 

Peanut Candy 153 

Pears. To Plant 325 

Peas and Oats for Dairy 

Cows 353 

Peas Canned 151 

" Green, Stewed 113 

" To Plant 319 

" Soiling Crops of ...'.. 313 

Perfumes 283 

" Rules for Using 285 

Permanganate of Potash 

(Disinfectant) 199 

Peroxide of Hydrogen 

(Antiseptic) 199 

Pests Household, To Ex- 
terminate 47, 461 

Peppermint Drops 153 

Peppermint Tea 239 

Peppers, Baked Stuffed... 113 

" To Plant 319 

Persimmons, To Plant ... 325 
Phosphorus. Poisoning . . . 261 

Piano, Care of the 41. 463 

Picalilll 149 

Pickerel, Cream Baked ... 95 

Pickles. Congress 147 

" Cucumber 147 

" Melon Rind, Sweet... 147 

Pie Crust. Plain 117 

Pies. Apple 119 

" Cream 119 

■' Cherry 119 

" Chocolate 119 

" Cocoanut 119 

'■ Custard 119 

" (jrooseberry 119 

" How to Make 119 

" Huckleberry 119 

" Lemon Cream 119 

" Lemon with Raisins. 119 

" Molasses 121 

" Orange 121 

" Pie Plant 121 

•' Pumpkin 121 

" Rhubarb 121 

" Squash 121 

" Strawberry 121 

•' Sweet Potato 121 

Pigeons. Breeds of 365 

" Care of 365 

" Treatments for 391 



INDEX 



489 



Piles 225 

Pimples 227 

" and Other Blemishes. 277 
Pine Tar in Stock Diseases 375 

Pineapple Ice 139 

" Lemonade 129 

" Sherbet 139 

" Slicing of 53 

Pip in Poultry 391 

Pipes and Tile, Carrying 

Capacity of 411 

Plant Food for Crops 301 

Plums, To Plant 325 

Pneumonia 227 

" Mode of Contagion . . 193 

" in Horses 379 

" Symptoms of 201 

Pointed Paragraphs 397 

Poisoning of Dogs 389 

Poisons and Antidotes . . 257 
Polish for Hard Wood 

Floors 45. 449 

Politics and Public Order. 395 
Poll Evil and Fistula in 

Horses 379 

Pongee Waists, To Laun- 
der 61 

Pop-Corn Balls 153 

Popping Corn 153 

Pores, Enlarged 227 

Pork and Beans, Baked 

103. 105 

Pork, Brine for Keeping.. 445 

" Chops, Broiled 103 

" Steaks 103 

" Tenderloin, Roast ... 103 

Postage, Foreign 433 

" Rates of 431 

Postal Don'ts 433 

'* Free Delivery 433 

" Regulations of the 

United States 431 

Potash, Poisoning 261 

Potassium Sulphide Solu- 
tion tor Spraying Plants 331 
Potato Bugs, To Destroy.. 443 

" Chips 113 

" Scab, Treatment for. 331 

Potatoes and Cream 113 

" And Turnips Mashed 113 

■' Cultivation of 309 

" How to Raise 307 

•' In the Half Shell... 113 
" Irish, How to Plant.. 319 

" Mashed 113 

" Sweet, How to Plant. 319 
Poultry, Breeds and Choice 

of 355 

" Cooking 105 

" Care and Treatment 

of 389 

" Crop Disease in 389 

" Exercise for 357 

" Fancy Breeds 355 

" Food for 361 

" General Management 357 

" Variety of Food 357 

" Hatching and Brood- 
ing .359 

" House. Tlie 357 

" How to Feed 359 

" Incubators and 

Brooders 359 

*' Keeping 355 

" Non-Sitting Breeds . 355 
" Principal Sitting 

Breeds 355 

" Protection Against 

Lice in 391 

" Recipes for Cooking. 105 
" Selecting for Cooking 105 
" Selecting for Market 359 
Poultices and Fomenta- 
tions 191 

" Beet 237 

" Linseed 191 

•' Starch 191 

" In Stock Diseases... 375 

Powders and Creams 285 

Powder, Cleaning and Pol- 
ishing 463 

" Scouring 467 

Prauleens (Candy) 153 

Preserves, Citron 147 

" Grape 147 



Preserves, Quince and 

Apple 147 

" Strawberry 147 

" Tomato 147 

Principles of Relief in 

Poisoning 257 

Prune Souffle 125 

Prussic Acid Poisoning . . . 261 

Peach Delight 125 

Public Play Grounds, 

Value of 171 

Public Order, Politics and 395 

Pudding, Apple with Rice. 123 

" Banana 123 

" Berry 123 

■' Black ". .. 123 

" Bread 123 

" Cocoanut 123 

" Cornmeal 123 

" Cottage 123 

" Custards, etc 123 

" Graham 125 

" Green Corn 125 

"_ Lemon 125 

" ' Molasses 125 

" Plum 125 

" Plum (English) 125 

" Prune 126 

" Queen 123 

■' Rolled 127 

" Tapioca Cocoanut .... 127 

" Tapioca Cream 127 

" Rhubarb Tapioca 127 

" Steamed 127 

" Suet 127 

Puffs, Cocoanut 123 

" Lemon 121 

" Raisin 125 

Pulse of the Sick 1S3 

Pumpkins How to Raise.. 307 

" How to Plant 319 

Pumps, To Prevent from 

Freezing 465 

Purchase of an Animal, 

Guarantee for 425 

Purpose, Have You a 399 



Q 

Quails, Broiled 109 

Questions, by Henry Van 

Dyke 403 

Quince Honey 145 

Quinsy 227 



R 

Radishes. How to Plant... 319 

Rape, for Dairy Cows 353 

Raspberries, To Plant 325 

Raspberry Sherbet 141 

•• Shrub 129 

" Syrup 129 

Ration, Completed. For 

Stock 339 

Rats and Mice. To Destroy 

49, 465 

" To Drive Away 467 

Rats. Plan for Catching... 465 

Ratsbano Poisoning 261 

Red Clover, for Dairy Cows 353 

Red Lead Poisoning 261 

Red Precipitate Poisoning 261 
Red Spider, on Flowers.. . . 71 
Refreshing Sleep. To Se- 
cure 173 

Refrigerator, Care of the. . 53 

Registration of Mail 433 

Remedies, Domestic Ex- 
ternal . 235 
" Internal 237 
Respiration, of the Sick... 189 

Rest in Daytime 173 

Ribbons. To Wash 59 

Rice. Boiled 113 

Rickets 227 

Riding, as Exercise 169 

Ring, To Remove from 

Finger 251 

Ringworm. Treatment of 

227. 369 

Rissoles 121 



Rheumatism 227 

" In Dogs 389 

" In Horses 379 

Rhubarb, Canned 151 

" Seed, How to Plant.. 319 

" Plants, How to Plant 319 

Roaches, To Destroy 465 

Road Improvement Asso- 
ciations . .- 295 

Roads and Road Making.. 295 

" Good, How to Make . 295 

Roasts, Raisins with 103 

Rolls, Parker House 89 

Rose Beetle, To Destroy.. 71 

Rose Culture, Hints on. . . . 71 

'• Jar 285 

" Vinegar 285 

" Water 285 

Roses, Best to Buy 71 

" For Beginners in 

Gardening 71 

" Planting 71 

" Requirements of 71 

" Rosewater Lotion .... 273 

Rose Bugs, To Destroy. . . . 465 
Rosemary, Oil of (as a 

Disinfectant) 199 

Rotation of Crops 301 

"Rough on Rats" Poisoning 261 

Roup in Poultry 391 

Round Shoulders. To Cor- 
rect 169 

Rowing as Exercise 169 

Rubbers, To Mend 465 

Rugs, To Clean 465 

Rules for Bathing 173 

" For Conduct 65 

" For Cooking Meats... 97 

" For Disinfection 193 

Running as Exercise 169 

Rupture (Hernia) 229 

Rye, Fall, for Dairy Cows 353 

" How to Raise 307 

" Sown in Corn as Soil- 
ing Crop 315 

Ruta-baga, How to Plant. 319 



and 



Sachet Powders 

Sage Tea 

Salad. Apple 

" Apple, Chestnut 

Celery 

" Cabbage 

" Cheese 

" Chicken 

" Crab 

" Cream for 

" Dressings for 

" Egg 

'■ Fi-uit 

" Lima Bean 

" Oyster 

" Peanut 

" Potato 

" Salmon 

" Shrimp 

Salicilic Acid (Antiseptic). 
Salmon Balls 

" Gravy 

Sallv Lunn 

Salsify. Boiled 

" Fried 

" How to Plant 

Salt Rheum 

Salt, Uses of 47. 

Salted Almonds 

Saltpetre, in Stock Dis- 
eases 

" Poisoning 

Salts of Tin Poisoning .... 
Salve, Beeswax 

" Elder Bark 

Sardines. Toasted 

Sarsaparilla. as Medicine. . 

Sassafras Tea 

Sauce. Creamy 

Foaming 

For Fish 

Hard 

Lemon 

Nutmeg 

Plain 



285 

239 

91 

91 

93 

93 

93 

93 

93 

93 

93 

93 

93 

93 

93 

93 

93 

93 

199 

95 

95 

89 

113 

113 

319 

229 

467 

153 

373 
261 
261 
237 
237 

95 
239 
241 
127 
127 

95 
127 
127 
127 
127 



Sauce, Rolled Pudding 127 

'■ Sour 127 

" Strawberry 127 

Sauces, for Meats 99 

'• For Puddings 127 

Sauer-Kraut, To Make ... 469 

Scab in Sheep 3S5 

Scabby Legs in Poultry . . . 391 

Scalp Disease 229 

Scarlet Fever 229 

" Mode of Conta- 
gion 191 

" " Symptoms of . . 199 

Scarletina 229 

Scrap Books 39 

" " Paste for 461 

Scratches in Horses 379 

Scrofula 229 

Scrubbing Brushes, Care 

of 53 

Scurf, in Dogs 389 

Scurvy 229 

Sea Sickness 229 

Sealing Wax, Black 467 

" For Fruit Cans. 469 

" Red 469 

Seeds, Genuineness of .... 305 
" Germination Stand- 
ards of 305 

" How to Select 303 

" Mixtures for Pastures 313 
•' To Test for Purity.. 303 
•' To Test for Vitality. . 303 
Sewing Machine, Care of 

the ... : 41 

Shampoo 175 

Shaving with Vaseline . . . 471 

Sheep 3S3 

" Breeds of 345 

" Feeding and Care of. 345 
" Washing and Shear- 
ing 345 

Sheepskins. To Tan 473 

Shingles, Required in a 

Roof 407 

Shock to Nervous System. 255 

Shoe Dressing 467 

Shortcake, Strawberry 121 

Sick Room, Conduct in.... 185 
" " Furnishings and 
Management 

of 

" " Special Methods 



" " Points to be Re 
membered in . 

" " To Purify 

Silage Feeding 

Silo, Use of the 

Silk, To Launder 

Silk Stockings, To Wash.. 

Silver, To Clean 45, 

Skating, as Exercise 

Skin Diseases, Mode of 

Contagion 

Sleep and Rest 

" Of Baby 

" Of Children 

Sling, To Make (in Acci- 
dent) 

Slip (Served as Custard) . . 

Slippery Elm Bark Tea 

Smallpox 

" Mode of Contagion. . . 

" Symptoms of 

Smelts, PYied 

Snoring 

Smut, on Grain, To .Pre- 
vent 

Soap Bark 

" Jellv. To Make 

" To Make 

" Hard, To Make 

" Laundry. Our Family 
Social Conditions in the 

United States 

Social Problems. What to 

Do about Our 

Soil, Care of the 

" How to Fertilize the. 

" Preparing for Flowers. 
Soiling Crops, for Dairy 
Cows 

" " How to Manage. 



183 

187 

1S7 

195 

339 

339 

59 

61 

55 

169 

193 

171 

31 

33 

243 
159 
241 
229 
191 
199 
95 
231 

331 
471 
57 
471 
471 
471 

393 

397 
297 
299 
.65 

353 
313 



INDEX 



Soiling Crops, Time of 
Planting and 

Feeding 315 

Soldiers, Alien, to Become 

Citizens 421 

Somnambulism 231 

Sore Eyes, Mode of Con- 
tagion 193 

" In Cattle 383 

Sore Throat 231 

" " Mode of Conta- 
gion 193 

Sorghum, for Dairy Cows. 353 
Soup, Beef with Vegetables 89 

" Celery 91 

" Celery Cream 91 

" Oyster 91 

" Ox-Tail 91 

•' Potato 91 

" Stock 89 

" Tomato 91 

" Vegetble 91 

Soy Bean, Cultivation of . . 311 

Spanish Cream 159 

Spanish Fly Poisoning .... 261 

Spavin, in Horses 379 

Spiders, To Exterminate.. 47 

Spinach, How to Plant 319 

Spinal Meningitis 231 

Spirits of Salts Poisoning.. 261 

Sprains 255 

" In Farm Stock 371 

Spraying Calendar, for 
Fruit Trees and Plants 329 
" Mixtures, for Fruit 

Trees and Plants... 331 

Spring at Christmas 75 

Squash. How to Plant 319 

" Winter. Baked 113 

" Summer, Boiled 113 

Stables, Disinfection of 369 

Stains, Boot and Shoe, To 

Remove 61 

" Fruit, To Remove 61 

" Iron Rust, To Remove 61 

•' To Remove 469 

" To Remove from 

Black Cloth 61 

" To Remove from 

Ivory 61 

" Iron Rust, To Remove 61 
" To Remove from 

Wash Goods 61 

Stallion, for Breeding 341 

Starch Enamel, To Make.. 469 

Starching, How to do 63 

Steel, To Remove Rust 

from 465 

Stewing Fruit, Spoon for.. 53 
Stings from Insects ...255, 471 
Stock Barns, Rules for 

Constructing 339 

Stock Diseases and Acci- 
dents . . 371 
" Chief Causes of. 369 

Stock. How to Feed 337 

" Raising 337 

" Raising, Advantages 

of 337 

" Rules for Breeding . . 337 
" Rules for Gen e r a 1 

Management 341 

" Selecting 337 

Stocks. Corporation 413 

Stone in the Bladder 233 

Stone-Work, How to Esti- 
mate 407 

Storage Temperatures .... 367 
Stove, To Clear of Clinkers 53 

" To Polish 53 

Stramonium Poisoning .... 261 

" Ointment 237 

Strawberries, How to Plant 325 

Strawberry Sherbet 129 

" Shrub 129 

Strychnine Poisoning 261 

Stuffing, for Turkey or 

Chicken 105 

Stuttering and Stammer- 
ing 231 

St. Vitus Dance (Chorea). 233 
Success. Conditions of ... . 17 

Succotash 113 

Suffocation from Gases.... 255 
Suffrage, The Right of.... 423 



491 

Sugar of Lead Poisoning.. 261 

Suggestions for Meals 177 

Sulphate of Zinc Poisoning 261 
Sulphur, in Stock Diseases 375 
Sulphuric Acid Poisoning.. 261 

Suppression of Urine 231 

Sunburn. To Remove 275 

Sunstroke in Horses 381 

Sunstroke, What to do for 257 

Sweeny in Horses 381 

Sweeping and Cleaning ... 41 
Sweet Potatoes, Cultiva- 
tion of. . . 309 

" Browned 113 

" Southern Style.. 113 
Swimming as Exercise . . . 169 

Swine 383 

' Breeds of 345 

" Feeding and Care of. 345 
" Test for Cholera in. . . 383 



Table Etiquette for Chil- 
dren 37 

' Setting and Serving. . 41 

Talcum Powder 287 

Tapeworms 233 

' In Cattle 383 

' In Sheep 385 

Tapioca Cup Pudding 159 

■ Jelly 159 

Tartar Emetic Poisoning.. 261 
Tartarized Antimony Poi- 
soning 261 

Tea 129 

Tea Cups, Care of 55 

Tea Kettle. The, Care of. . 53 
Teeth and Mouth, Care of. 283 

" Care of 283 

" To Prevent Loosening 283 
" To Remove Stains 

from 283 

Team and Plow. Work of. 297 
Temperance and Health . . 179 
Temperance in All Things. 179 
Temperature, Standard for 

Baths 187 

" Of the Sick 187 

Tests of Death 261 

Tetter 233 

Things Worth Remember- 
ing .. : 393 

Thrush in Horses 381 

Thyme, Oil of, as a Disin- 
fectant 199 

Ticks in Sheep 385 

Tile Pipe, Size of 409 

Time, Differences of 435 

Tinware, To Mend 471 

Toadstools Poisoning 261 

Toast. Soft 161 

•' Water 161 

Tobacco Poisoning 261 

" Habit, The 265 

" How to Raise 307 

" Tea, for Killing In- 
sects 73 
Toilet Soap, To Make'.'!.." 471 

Tomato, Figs 145 

Tomatoes, Baked 113 

Canned 151 

' How to Raise 307 

Raw 113 

Scalloped 113 

' Stewed 113 

Stuffed 115 

' To Plant 319 

' With Spaghetti Stuf- 
fing 115 

Tonsilitis 233 

Tooth Powders and 

Washes 283 

Toothache 233 

Trade Marks. To Obtain . . 427 

Training of Children 35 

Trees, To Protect from 

Field Mice 333 

" To Protect from Rab- 
bits 333 

" To Protect from San 

Jose Scale 333 

Trichinosis in Swine 383 

Trout, Baked 95 



INDEX 



493 



Tuberculosis 233 

" Precautions Against 

in Stock 371 

Tulips 69 

Tumors 233 

Turbot 95 

Turkey, Baked 105 

" Roast 105 

" To Select for Cooking 105 
Turkeys, Breeds of 363 

" Care of 363 

Turnips, How to Raise 307. 319 

" Boiled 115 

Turpentine Poisoning 261 

" Oil of, in Stock Dis- 
eases 373 

" Uses of 47, 471 

Typhoid Fever 233 

" Mode of Con- 
tagion ... 193 

" " Symptoms of 201 
Typhus Fever 235 

" " Mode of Con- 

tagion .... 193 



u 

Umbrella Handles, To 

Mend 473 

Unconscious Influences . . . 287 
United States Coins, 
Standard "Weights 

of 435 

" " Homestead 

Laws .... 419 
" " Naturaliza- 
tion Laws 421 
United States Postal Reg- 
ulations 431 

" " Social Condi- 

tions in 393 



V 

Varicose, Veins 235 

Varnish, Common Oil 473 

" For Furniture 473 

" For Harness 473 

Veal, Chops, Fried 101 

" CoUops 101 

" Loaf 101 

" Pot Pie 101 

■' Stuffing 101 

Vegetable Cellar, The 323 

Vegetable Forcing Calen- 
dar 321 

" Garden, The ... 315 
" " Cost of Making. 317 



Vegetable Cultivating the. 319 
" " Protecting from 

Frost 317 

Vegetable Marrow, How to 

Plant 319 

Vegetables, as Medicines.. 155 

" Cooking 109 

" In Tin Cans 53 

" What, To Plant Early 317 

Venison Pie 101 

Verdigris Poisoning 261 

" To Remove 55 

Vermilion Poisoning 201 

Veterinary Medicines and 

Their Uses 373 

" Treatments 369 

Vienna Coffee 129 

Vinegar, from Honey 473 

Visiting in the Sick Room. 1S7 

Visitors, Etiquette for 23 

Vitriol, Blue, Poisoning... 259 

" "White, Poisoning .... 261 

" Oil of. Poisoning .... 259 

Volatile Alkali, Poisoning. 261 

Voice, Charm of 2S7 



w 

"WafHes 89 

"Wagon Box, To Find Ca- 
pacity of 417 

"Walking, as Exercise 167 

Wall Paper, To Clean 473 

Warts, To Remove 281 

Wash Day, Helps 57 

Wash, for Insects on Flow- 
ers 73 

" for Red Bricks 475 

" Goods, To remove 

Stains from 61 

Washing Fluid 57 

Water, To Soften 57 

" To Test Purity of 55 

" Boiled 45 

" Bottles. To Clean.. 55. 449 

•" Filter, Home Made .. 473 

" To Purify 475 

" Pipe. To Thaw 45 

Watermelons, How to 

Plant 319 

" How to Raise 307 

Wealth and Business 

Methods 393 

Wedding Anniversaries . . . 439 

Weeds, How to Eradicate. 305 

Weights and Measures .... 433 

" Miscellaneous Table 

of 435 



Wells, Care of 23 

" Power for Pumping.. 411 
What a Housewife Should 

Know 39 

What, When, and How to 

Eat 175 
Wheat," How to Raise' .'.'.'. 307 
Wheat and Oats, Cultiva- 
tion of 309 

Which Are You 397 

White Goods, To Wash 55 

White Precipitate Poison- 
ing 261 

White Silk, To Wash 61 

Whitefish, Baked 95 - 

Whitewash, To Make 475 

Whooping Cough 235 

" Mode of Contagion . . . 191 
Why His Marriage Failed. 399 

Will, Form of 437 

Wills, Law of 435 

" Legacies and Be- 
quests 435 

Window Boxes 75 

" Curtains, Non-in- 
flammable . . . 447 
" Fastener, B u r g la r 

Proof 475 

Windows, To Clean 45 

Wire Fence, Amount Re- 
quired 415 

Witch Hazel 285 

Womanly Woman, A 39 

Wood Lot, Care of the 335 

Woodpile, To Measure the 417 

Wool Goods, To Wash 59 

"Woolens. To Care for 45 

Worms in Children 235 

" In Dogs 389 

" In Flower Roots 71 

" In Poultry 391 

" In Swine 383 

Wounded, Transportation 

of 243 

Wounds 257 

" Dressing of 243 

" Of the Foot, in 

Horses 381 

Wrinkles and Massage 275 



Yellow Fever 235 

" Mode of Contagion... 193 
Yorkshire Pudding, "Real" 103 



Zinc Salts, Poisoning 



261 



IMPORTANT TO ADVERTISERS. 



As an advertising medium, going into the homes, "What to Do and How to Do 
It," is absolutely unsurpassed. It is placed by enterprising newspapers in the hands 
of the housewives and farmers in every county of every state, where it is permanently 
and frequently used, because of its practical value as a work of daily reference for 
household and farm affairs. Where other mediums reach part of the people part of 
the time, THIS MEDIUM REACHES ALL THE PEOPLE ALL THE TIME,— 
AND REACHES THEM EFFECTIVELY. Advertisements are placed on every 
alternate page. Every advertisement stands opposite a page of reading matter, where 
it is certain to be seen and read. The pages of reading matter discuss the best uses 
o/ the important home and farm goods that may appear in the advertising pages. 
Through this medium the name, business, and location of every firm represented 
therein are kept before the people in every home until their wares and brands become 
familiar household words, — which is the secret of successful advertising. The rates 
of advertising are only one cent, or less, per page, for each copy distributed. This is 
a rare opportunity to advertisers, offered only for a brief time, to reach effectively 
the homes of all the people. Address the publishers for information. 



APR 2 1909 



LEA2'09 












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